Small handful of fresh parsley or a sprinkle of dried
Ground black pepper
2 -3 large potatoes
3 carrots
1 -2 sticks of celery
1 large onion
50g plain flour
Splash of Red Wine (optional)
Preparation Method
Heat the olive oil in a large saucepan on a medium heat.
Finely chop the onion and celery and allow to sweat in the pan with the olive oil.
Chop the carrot into cubes - roughly 1cm square, add them to the pan.
Once the onion and celery are soft remove all from the pan and set aside.
Take the steak pieces and place in a bowl, dust the beef with the plain flour and shake off the excess
Add another drizzle of oil to the saucepan and turn up the heat slightly. Add the beef to the pan.
Keep moving the beef chunks around the pan so they don't stick to the bottom or burn.
Once the beef has browned add the softened onion and celery along with the carrot and half of the chopped herbs.
If you are adding the wine - pour it in now to 'deglaze' the pan. Use a wooden spoon to rub the bottom of the pan removing any bits of cooked flour etc stuck to the bottom. (This helps release the flavour from the meat and gives a lovely rich taste). Allow the wine to reduce by half.
Add the stock and potatoes (cut into quarters or cubes)
Reduce the heat to medium to allow the stew to bubble slightly. Cook for at least 1 hour until the beef is soft and falling apart. Top up with water if needed
Take off the heat and add the remaining herbs. Allow to rest for 5 mins.
Spoon into bowls and enjoy with a slice of fresh crusty bread and a glass of red wine!
WINNERS OF NORTHERN IRELAND BUTCHER OF THE YEAR AWARD UK BUTCHERS PLUS AWARD GREAT TASTE AWARD 2013
