Beef Stew with Mash
Cooking Time: 15 mins
Preparation Time: 15 mins
Servings: 1
A traditional hearty dish, ideal as a winter warmer and for using cheaper cuts of meat to great effect.
Ingredients:
425ml Recipere Beef Bouillon
1½kg Stewing beef, cut into cubes
175g Streaky bacon
3 tbsp Olive oil
12 Baby onions, peeled
18 Button mushrooms, left whole
3 Carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
1 tbsp Chopped thyme
2 tbsp Chopped parsley
425ml Red wine
For the roux
50g Butter
50g Flour
salt and freshly ground black pepper
For the mash
4 Large potatoes, peeled and diced
100ml Kerrymaid Double Cream
1 Large knob of unsalted butter
1 tbsp Fresh chives, chopped
salt and freshly ground black pepper
Method:
1. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
2. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient
at a time, seasoning each time.
3. Place these back in the casserole, along with the herbs.
4. Cover with red wine and stock and simmer for one hour or until the meat and vegetables
are cooked.
5. Meanwhile bring a pan of water to the boil and blanch the potatoes for 6-8 minutes,
or until tender.
6. Drain the potatoes and return to the pan. Add the cream and butter and mash together
until smooth.
7. To make the roux, in a separate pan melt the butter, add the flour and cook for
2 minutes.
8. When the stew is cooked, remove the meat and vegetables.
9. Bring the remaining liquid to the boil and add 1 tbsp of roux.
10. Whisk the mixture until the roux is broken up and the juices have thickened,
allowing to boil.
11. Replace the meat and vegetables, and taste for seasoning.
12. Sprinkle with chopped parsley and serve with the mashed potato.