Irish Beef Stewed

 

Ingredients:

(served 2)

 

(a)

Beef chunk 200g (Beef brisket optional)

1 big onion, sliced

1 carrot, cut into cube

1/2 raddish, cut into cube

1 tsp dry thymes

1/2 tsp dry oregano

1 bay leaf

dash of salt

dash of pepper

1 can guiness stout

1/2 cup red wine

 

(b)

4 russel potatoes

1 cup whipped cream

50g butter

salt

pepper

 

 

 Method for (a):

1. Apply dash of salt on beef.
2. Brown the beef both sides.
3. Put all ingredients in (a) to a pressure pot. Cook for 25mins. If normal pot, let it simmer for more than 1.5 hour. Timing varies depends how tender you want the beef to be.
4. I like to leave it in fridge overnight, heat up and eat it next day will taste better!
*If prefer the gravy to be thicker, add in corn flour mixture (1tbs corn flour + 1 tbs tap water) when boiled.

Method for (b):

1. Skinned potatoes and boiled it in a pot of water for 20mins.
2. Mashed the potatoes, add in butter, whipped cream, salt and pepper.
3. Mixed well and served.