(serves 4)
3 tbsps butter
1 pound beef cubed for stew
1 white onion, sliced thin
2 handsful small button mushrooms, cut in half
1/2 cup beef stock from bouillon cubes
good splash Irish whiskey
good pinch dried thyme leaves
good pinch “mixed herbs“
salt and pepper
Melt the butter in a good heavy casserole (the castle yielded a le Creuset) and over fairly high heat saute the beef and onions until the onions are soft, then add the mushrooms and stire well. Cover with stock and whiskey, add herbs and seasoning and cover. Place in not-too-hot oven for about 20 minutes. Serve with: Colcannon
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Roasted Butternut Squash Soup
(serves 4)
1 large butternut squash
2 tbsps butter
6 leaves fresh sage
500 ml/2 cups chicken stock
drizzle single cream
Cut the squash in half lengthwise and dot with butter and sage leaves. Roast at 220C/425F for about half an hour or until fully cooked and soft. Scoop squash into a saucepan and cover with chicken stock. Simmer for five minutes, then puree with hand blender. Pour into warm bowls and drizzle with cream.
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June 20th, 2010 at 5:04 pm[…] Irish Beef Stew 06/20 […]
June 20th, 2010 at 5:04 pm