April 15, 2017 / In food , beef / Tagged as: beef, onion, garlic, carrot, bay leaf, thyme

Beef Stew

Total Cook Time

120 minutes

Ingredients (Peggy’s version)

  • 1 tsp coconut oil or vegetable oil
  • 1 x 500g beef steak
  • 1 small onion, diced, finely chopped
  • 2 carrots, cut into 1cm segments
  • 1 large garlic clove diced
  • 1/2 beef stock cube in 200ml water
  • 1 tbsp tomato paste
  • 1 bay leaf [optional]
  • 1 sprig of thyme [optional]

Ingredients (Brian’s version)

  • 1 tsp coconut oil or vegetable oil
  • 1 x 500g beef steak
  • 1 large onion, finely chopped, not chunks (200g)
  • 3-4 carrots, cut into 1cm segments (250g)
  • 1 large garlic clove diced
  • 1/2 beef stock cube in 400ml water
  • 1 tbsp tomato paste
  • 1 bay leaf [optional]
  • 1 sprig of thyme [optional]

Method

  1. Melt the oil and brown the beef on a high heat in a frying pan. Adds colour to it.
  2. Prepare the onion, carrot and garlic. Add to a pan and add the beef also.
  3. Add the beef stock to the frying pan used to brown the beef. Swirl it about so it picks up the cooking juices and colour from bits stuck to pan.
  4. Add stock mix to pan with vegetable. Optionally include a bay leaf or sprig of thyme.
  5. Add tomato paste to sweeten it slightly.
  6. Place covered pan in oven for up to 2 hours at 180 degrees C.
  7. Savour with some spuds and Irish butter :).