Irish Beef Casserole
olive oil
1 kg chuck steak, cubed
2 large onions, chopped
2 garlic cloves, crushed
2-3 tbsp plain flour
1 litre beef stock
4 tbsp freshly chopped parsley
1 can diced tomatoes, drained a little
3 bay leaves
3 thyme sprigs
freshly ground salt & pepper
2-3 medium carrots, peeled & thickly sliced
6-8 chats (baby potatoes), halved
1 kg chuck steak, cubed
2 large onions, chopped
2 garlic cloves, crushed
2-3 tbsp plain flour
1 litre beef stock
4 tbsp freshly chopped parsley
1 can diced tomatoes, drained a little
3 bay leaves
3 thyme sprigs
freshly ground salt & pepper
2-3 medium carrots, peeled & thickly sliced
6-8 chats (baby potatoes), halved
Heat a layer of oil in a large heavy-bottomed pot and brown steak in 2-3 lots. Drain well on paper towels. Then drain off any excess oil from the pot and gently cook onions and garlic until softish, stirring and scraping as you do so. Add flour, mix well and gently cook for a few minutes, continually stirring. Then add ¾ litre stock, 3 tbsp parsley, tomatoes, bay leaves, thyme and seasonings. Mix well and bring to the boil. Return meat to the pot together with carrots and potatoes and more stock if needed to just cover. Then turn heat down, cover and gently simmer for 1½ hours. Serve with a little more parsley sprinkled on top.