Ballymaloe beef stew
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Ingredients
2 tbsp extra virgin olive oil
1.35kg (3 lb) well hung stewing beef or lean flank
4 large carrots cut into 1/2 inch (1cm) slices
2 parsnips cut in ¾ dice
285g (10 ozs) sliced onions
1 heaped tablespoon flour
150ml (5fl oz) red wine (or use all beef stock)
150ml (5fl oz) brown beef stock
250ml (8fl oz) homemade Tomato Purée, otherwise use best quality tinned tomato -pureed and sieved
175g (6 oz) sliced mushrooms
1 tbsp chopped parsley
salt and freshly ground pepper
Method
Trim the meat of any excess fat, then prepare the vegetables. Cut the meat into 4cm cubes.
Heat the olive oil in a casserole; sweat the sliced onions carrots and parsnips on a gentle heat with a lid on for 10 minutes. Heat a little more olive oil in a frying pan until almost smoking. Sear the pieces of meat on all sides, reduce the heat, stir in flour, cook for 1 minutes, mix the wine, stock and tomato puree together and add gradually to the casserole. Season with salt and freshly ground pepper.
Cover and cook gently. Cook gently for 2 ½ - 3 hours in a low oven, depending on the cut of meat, 160°C/325°F/gas mark 3. Meanwhile, sauté the mushrooms and add with the parsley to the casserole, 30 minutes approx. before the end of cooking. Serve with mashed potatoes or noodles and a good green salad.
Note: If you wish, you can cver the surface of the stew with 8 – 10 whole peeled potatoes laid on top and cooked for about an hour before the end of the cooking. Season with salt and freshly ground black pepper and cover with a lid
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