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Prep Time
01 Hour
Cooking Time
2 Hours and 30 Minutes
Serves
1-2 People
Ingredients
- 1.5 kg x Irish Braising Beef (cut into chunks)
- 2 x Bay Leaves
- 2 x Sprigs of Thyme
- 2 x Sprigs of Rosemary
- 2 x Bottles of Ale (we like to use a local Kildare ale, but any ale will suffice)
- 2 x tbsp of Oil
- 6 x Carrots (cut in chunks)
- 3 x Onions (roughly chopped)
- 3 x Celery sticks (chopped)
- 4 x Cloves of Garlic (crushed)
- 3 x tbsp Plain Flour
- 1 x tbsp Tomato Puree
- 1 x 400gm tin Chopped Tomatoes
- 1 x tbsp Sugar
- 2 x Beef stock Cubes
- Salt & Pepper for seasoning
- Parsley & Spring Onion for garnish
Method
Step 1
Heat 1 tbsp of oil in a large frying pan & brown the beef. Season with salt & pepper when frying.
Transfer to a bowl when browned.
After frying all the beef, pour a little ale into the used pan to deglaze, wait for it to bubble, take all the caramelized bits from the pan and pour into a large casserole dish along with the beef.
Step 2
Heat One tbsp of oil in a large pan and fry off carrots, onions, celery & garlic until they start to colour. Add a pinch of salt & pepper.
Next, stir in 3 tbsp of plain flour for 1 minute then add 1 tbsp of tomato puree and add to your casserole dish.
Step 3
Add the ale, herbs, tomatoes, and sugar for seasoning into your casserole dish, and stir the ale, herbs, tin of tomatoes, and sugar.
Then cover with foil and pop into a preheated oven at 175 degrees and cook for 2.5 hours or until the beef is tender.
Finish with fresh parsley & finely chopped spring onion.
Serve with mashed potato or crust bread.
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