Estimated reading time: 4 minutes
As you may have read in the blog, I followed a masterclass in making stew. Well, for those who know me well, it's no secret that I love slow food. And the excuses "I don't have time" is one to put aside right away. Everyone has time to make a delicious stew. And then make this Irish beef stew, because guys it's so good! The recipe is loosely based on that of Gertjan Kiers and René Pluijm. beef stew beef stew recipe
And this is how you make the Irish beef stew::
-As you can read in the ingredients list, it is important that you choose quality! That's why you buy your meat from a good butcher and I use homemade gravy here. beef stews
-First cut the neck pieces into pieces of about 2 by 2. Clean the shallots and cut them into quarters. Also clean the garlic cloves and cut them in half. Then heat a frying pan until it is very hot and then add the shortening. Fry the pieces of meat until they are nicely browned all over.
Add the onions and all the spices and herbs, including the garlic and season with salt and pepper. Then you deglaze the whole thing with a good shot of whiskey. Finally, you add the gravy and then the whole thing can simmer on a simmer plate for at least 2 to 3 hours.
-Clean the pumpkin by peeling it with a potato peeler and then cut it into blocks. I first stir-fried the pumpkin and only added it to the pan for the last half hour, otherwise you will cook it to snot. beef stew beef stews
Irish beef stew
And that's it again! Not complicated at all and can also be prepared if you work full-time, are busy with children or have other very important work... No, all joking aside: Slow down a bit and enjoy this...
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Irish beef stew
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Ingredients:
- 400 gram neck patches - bought at your butcher
- 1/2 bottle gourd
- 2 banana shallots
- shortening
- 400 ml homemade veal gravy
- large splash of Jameson Irish Whiskey
- 1 twig rosemary
- peper
- 4 Juniper berries
- 2 bay leaves
- 2 toes Garlic
- salt
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- As you can read in the ingredient list, it is important that you choose quality! That's why you buy your meat from a good butcher and I use homemade gravy here.
- First cut the neck pieces into pieces of about 2 by 2. Clean the shallots and cut them into quarters. Also clean the garlic cloves and cut them in half. Then heat a frying pan until it is very hot and then add the shortening. Fry the pieces of meat until they are nicely browned all over. Add the onions and all the spices and herbs, including the garlic and season with salt and pepper. Then you deglaze the whole thing with a good shot of whiskey. Finally, you add the gravy and then the whole thing can simmer on a simmer plate for at least 2 to 3 hours.
- You clean the pumpkin by peeling it with a potato peeler and then cut it into blocks. I first stir-fried the pumpkin and only added it to the pan for the last half hour, otherwise you will cook it to snot.
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Stews always good!