Irish beef stew
0
Points®
Total time: 3 hr • Prep: 10 min • Cook: 2 hr 50 min • Serves: 4 • Difficulty: Easy
As it bubbles on the stove, the meat in this slow-cooked stew becomes so tender it will melt in your mouth.
Ingredients
Oil spray
1 x 3 second spray(s)
Beef chuck steak, raw
400 g, (buy 500g) fat trimmed, cut into chunks
Brown onion
1 medium, chopped
Carrot(s)
2 medium, cut into chunks
Leek
2 whole, sliced
Beef stock cube
1½ individual, dissolved in 700ml hot water
Potato(es)
400 g, cut into chunks
Frozen green peas
50 g, or thawed
Fresh flat-leaf parsley
2 tbs, chopped
Instructions
1
Lightly spray a large saucepan with oil then add the steak a little at a time, so that it sears and browns.
2
Add the onion, carrots, leeks and cook for 10 minutes. Add the prepared stock. Season with salt and pepper. Bring to the boil then reduce the heat and simmer, partially covered for 2 hours. Check the level of liquid, occasionally adding more stock if needed.
3
When the meat is tender add the potatoes and cook them for 20 minutes or until tender. Stir the peas into the stew and cook gently for another 3-4 minutes. Serve sprinkled with chopped fresh parsley.
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