This Irish beef stew has some special ingredients that make it irresistable
When you go to make a beef stew, you’re imagining that nostalgic bowl of comfort that is deliciously moreish — but sometimes the lacklustre meal we end up with can be missing that certain something. Chef Mark Moriarty’s recipes never disappoint, and he has partnered with Marks & Spencer to create a series of seasonal recipe. This Irish beef stew is the perfect winter warmer, and the addition of pearl onions and a jar of smoked tomato paste add a richness in flavour.
Mark Moriarty X M&S Irish beef stew
- 400g diced Irish beef
- 2 carrots, diced
- 4 portobello mushrooms
- 1 jar pickled pearl onions
- 2 cloves garlic, crushed
- 1 jar Cook With M&S smoked tomato paste
- 2 tbsp plain flour
- 300ml red wine
- 1 litre beef stock
- Handful thyme
- 20ml Worcestershire sauce
- Flat leaf parsley to finish
- Preheat the oven to 130°C.
- Heat a heavy based saucepan, add some oil and brown the beef all over at the highest heat.
- Add the carrots, mushrooms and pickled pearl onions, and colour over a high heat.
- Reduce heat and add the tomato paste, garlic and flour, stir together.
- Now increase the heat and add the wine, reduce by half.
- Add enough beef stock to cover, season with pepper and some Worcestershire sauce, bring to the boil and cover with a lid.
- Place in an ovenproof dish in the oven for 2 hours until the meat is soft and the sauce thickened.