beef casserole

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By Joey tracey
@joeyireland

this is my twist on Irish stew,although traditional Irish stew calls for lamb, I don't like lamb so I use beef. it's such a warm and comforting dish especially on a cold winter's day and tastes just as good the next day! handy if you have a slow cooker and time in the morning to prepare,it's ready when you return from work.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

6or more

Prep:

1 Hr

Cook:

8 Hr

Ingredients

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2 lb: steak pieces
6-8: large potatoes (cubed)
3-4: chopped carrots
2: chopped onions
2: chopped parsnips (optional)
1: chopped turnip (optional)
2 Tbsp: flour
2 pt: beef stock
100 ml: red wine (optional)
1 tsp: parsley, some salt & pepper to season and a bay leaf

How to Make beef casserole

Step-by-Step

1heat few teaspoons of oil in a heavy pan or casserole dish,toss beef pieces in flour, salt and pepper. add to frying pan to brown. once browned remove beef with slotted spoon to a slow cooker turned on to high or casserole dish add bay leaf and some parsley and cover and put in warm oven 160°C
2add onion carrot and all vegetables to the pan the beef was in and fry for a few mins add the red wine and bring your pan to the boil and deglaze (scrape the dish while food is cooking) add beef stock and potatoes boil for a few mins then simmer 5-10 mins.
3pour over beef in either slow cooker,put on high for 6-7 hours or casserole dish oven 180°c for 2-3 hours until beef tender and potatoes cooked through. remove bay leaf before serving.

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