Irish Style Beef Stew
2 ox cheeks diced
2 tbsp oil
Salt and pepper
8 shallots or small white onions
600ml beef stock
1 tbsp Worcestershire sauce
1 tbsp Rosemary
1 tbsp thyme
Cut the beef into chunks and season with salt pepper and olive oil.
Pre heat a casserole pan and brown off the beef on all sides.
Lift the beef out of the pan and place the shallot and carrots in.
Cook the vegetables for 5 minutes then return the beef to the pan with the Guinness, beef stock and Worcestershire sauce .
Sit the whole potatoes in the liquid and sprinkle with rosemary and thyme.
Place the lid on the pan and place in the oven for 4 hours at 150c or until the beef is tender or you can cook in the slow cookery for 6 hours on medium.
serve with soda bread
300g Self raising flour
100g Wholemeal flour
1 tsp Salt
1 tsp Bicarbonate of soda
300ml buttermilk or (100g plain yogurt and 200ml milk)
2 tbsp rolled oats
Pour both flours into a mixing bowl with the salt and bicarbonate of soda.
Using your hand blend the flours together for an even distribution.
Make a well in the middle of the bowl and pour in the buttermilk.
Using a spoon fold the mixture together to form a ball of dough.
Transfer the mixture onto a clean work surface with the rolled oats and gently shape and roll together the bread in the oats.
Transfer the soda bread into a 2lb loaf tin and bake in a pre heated oven 180c for 25 minutes.