Beef Ireland

When we first introduced our traditional Irish fare, this was one of the first dishes we included on our menu at The Shack Restaurant. It was created to be a fascinating substitute to Irish Stew, as this features beef as the hero and some people don’t like lamb or mutton. We added some mixed peppers to bring a touch of the Mediterranean to the look and flavour of the dish. It packs a significant punch and is vibrant while being modest at the same time.

Preparation time: 8 Minutes

Cooking time: 70 Minutes
Ideal storage: Refrigerator 2 days / Freezer for 2 months

Serving Suggestions: Baby boiled potatoes

Ingredients

Serves Four

750g stewing beef.
2 onions.
1 red pepper.
1 green pepper.
500ml beef stock (p245)

1 tbsp. tomato puree Salt and black pepper

4 tbsp. olive oil

2 cloves garlic

1 yellow pepper

1 tsp. paprika

1 tbsp. wholegrain mustard

1 sprig parsley

Method

1. On a chopping board, peel the onion and garlic. Cut the tops off the peppers and remove the seeds, Slice the onion, garlic and peppers.
2. On a meat chopping board, cut the beef into small pieces, around 4cm and season with salt and pepper.
3. In a large sauce pan, add the olive oil and bring to a high heat.
4. Add the beef and sweat for 2/4 minutes until the beef is sealed and brown
5. Remove the beef from the sauce pan and set aside.
6. Reduce heat to medium and add the onions and garlic; cook for 4 minutes, until softened
7. Return the beef to the sauce pan, add the tomato puree, mustard and paprika. Stir well and cook for 1 minute before pouring in the stock. Cover and simmer for 30 minutes.
8. Remove the lid, add the peppers and continue cooking for a further 30 minutes. The sauce should be thick and the beef tender.
9. Season to taste and add parsley when serving.