Irish · 2 hr · serves 4

Beef and Vegetable Stew

Kept by The Bhook kitchen

Ingredients

• 500 g stewing beef, cut in chunks
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 2 onions, chopped
• 2 carrots, thickly sliced
• 3 potatoes, peeled and cut in cubes
• 2 parsnips, thickly sliced
• 2 sticks celery, sliced
• 1.2 litre beef stock
• 1 bay leaf
• 1 tsp dried thyme
• salt and black pepper

Method

1. Put beef in a bowl with flour and a pinch of salt and pepper. Toss until the pieces are coated and flour looks absorbed.
2. Heat oil in a large pot at medium-high until it shimmers. Add beef and brown on all sides, about 5 min.
3. Add onions and cook for 3 min, stirring, until they look soft and glossy.
4. Add carrots, potatoes, parsnips, and celery. Stir 2 min until the oil coats everything.
5. Pour in the stock, add bay leaf and thyme. Stir, scraping browned bits from the bottom.
6. Bring to a simmer, lower the heat, cover and cook for 1 hr 30 min, or until beef is fork-tender and vegetables break softly at the edge.
7. Check seasoning, add salt and pepper as needed. Remove bay leaf before serving.

Don’t rush browning the beef; it’s what gives the stew real flavour.