Irish Beef Stew with Red Wine - Castlewood House Dingle

Name: Irish Beef Stew with Red Wine - Castlewood House Dingle
Ingredients: 1kg/ 21/4lb best-quality beef, cut into bite-sized pieces; 50g/ 13/4oz / 1/3 cup plain (all-purpose) flour; 60ml /2fl oz / 1/4 cup Irish rapeseed oil; 60g / 2oz /4 tbsp butter; 2 onions, diced medium; 2 tsp tomato purée (paste); 250ml / 9fl oz / 1cip red wine (I’d use a good Pinot Noir, particularly if serving with Mercurey); 500ml / 18fl oz / 2 cups beef stock; 6 young carrots, cut in half lengthwise and then into slices 2cm / 3/4in thick; 1 punnet (basket) of mushrooms, sliced in half; 1 herb bouquet (6 parsley sprigs, 2 thyme sprigs and 1 rosemary sprig, tied together); 1 fresh bay leaf; Salt and freshly ground black pepper

www.castlewooddingle.com

Dingle Dinners - Our favourite family dinner - read on for the recipe

View Original

Share this recipe:

Ingredients

1kg/ 21/4lb best-quality beef, cut into bite-sized pieces
50g/ 13/4oz / 1/3 cup plain (all-purpose) flour
60ml /2fl oz / 1/4 cup Irish rapeseed oil
60g / 2oz /4 tbsp butter
2 onions, diced medium
2 tsp tomato purée (paste)
250ml / 9fl oz / 1cip red wine (I’d use a good Pinot Noir, particularly if serving with Mercurey)
500ml / 18fl oz / 2 cups beef stock
6 young carrots, cut in half lengthwise and then into slices 2cm / 3/4in thick
1 punnet (basket) of mushrooms, sliced in half
1 herb bouquet (6 parsley sprigs, 2 thyme sprigs and 1 rosemary sprig, tied together)
1 fresh bay leaf
Salt and freshly ground black pepper