This is my version of Irish beef stew with the ingredient which I could manage from my local market during this lockdown times. This recipe is not complicate but time consuming.
Lamb is the ideal option for an Irish stew, but as my son wanted something different from the tradition Kerala recipes I cook. So tried this one.
My family loved it. They prefer to have it with homemade pull apart garlic bread.
Ingredients
- Beef meat – 1kg
- Salt – to taste
- Black pepper power – to taste
- Oil – ½ cup oil
- Garlic – 6 cloves minced
- Meat stock – 2 cup
- Water – 2 cup
- Red wine – 2 cup
- Tomato paste – 2 tbsp
- Worcestershire sauce – 1 tbsp
- Dried thyme – 1 tbsp
- Bay leaf – 3 to 4
- Butter – 2 tbsp
- Onion – 2 chopped
- Carrot – 3 peeled and cut into big pieces
- Ground black pepper – 1/2 tsp
- Fresh parsley/ coriander – 2 tbsp finely chopped.
Method
2. Heat the oil in a large, thick-bottomed pot over medium-high heat.
3. Shallow fry the beefs in batches so as to brown all the side. Don’t over crowd and no need to cook.
4.
When
all the beefs are fried, transfer all the fried beef in the sam
e pot on medium
heat.
5. Add the minced garlic and mix well.
6. Add the beef stock, water, red wine, tomato paste, sugar, salt, thyme, Worcestershire sauce, and bay leaves. Stir to combine.
7. Bring the mixture to a boil. Reduce heat to the low setting, then cover and cook for 1 hour, stirring occasionally.
8. In a separate pan melt the butter on medium heat.
9. To this add the onion and carrot, saute for about 15 mins. Keep this aside till the beef is cooked for an hour.
10. After an hour of the beef pot being cooked. And the cooked onion, carrot and the raw potato to the beef stew.
11. Add the black pepper and taste the salt, if required add more.
12. Cook uncovered till vegetable and meat is tender for about 40 min
13. Discard the bayleaf.
14. Transfer stew to serving bowl. Sprinkle parsley or coriander leaf.
15. Its ready to serve with bread.
