The ultimate winter warmer! This is my take on Irish stew, only using beef instead of lamb. Use any cheap cut of stewing or casserole beef (or if you want to use lamb: neck or scrag is ideal and cheap).
- 1 tbsp. sunflower oil
- 900g beef, cut into large chunks
- 2 medium onions, sliced
- 2 cloves of garlic
- 1 bay leaves
- small bunch thyme
- 2 sprigs of rosemary
- 500ml bouillon or stock
- 3 carrots , sliced into chunks
- 4 medium potatoes, cut into chunks
- 2 parsnips, cut into chunks
- small knob of butter
- chunky bread
- Heat oven to 160C/fan 140C/gas 3.
- Heat the oil in a casserole dish. Fry the lamb for about 6 minutes, or until brown. Remove and set aside.
- Add the onions, garlic, herbs to the pan, and cook until soft. Add the browned meat, plus over the stock, then bring to the boil.
- Cover, and braise in the oven for at least an hour (ideally 2). Add the veg, and then cook for a further 30 minutes – when the potatoes have cooked and the meat is tender.