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Irish Beef Stew (with a twist*)

This is the ultimate warming dish, divine on a winters evening. It is a dish that lets all the flavours shine. The beef flavour compliments the vegetables and herbs beautifully. It is easy peasy to put together and can be made ahead of time. It is perfect for family and friends. This recipe serves four persons.

ABOVE: The colours, smell and flavours combine to produce this wholesome winter dish.

Pre heat oven to 160ºc / 320ºf 450g / 1 lb Stewing Beef

1 Onion

3 to 4 Carrots

One quarter glass of red wine

Half teaspoon of Mixed Herbs

Half teaspoon of Oregano

Seasoned flour (couple of heaped tablespoons) on a flat plate

Salt and Pepper

Tin of of whole Plum Tomatoes* (This is the twist. Adding Tomatoes gives a rich gravy with a hint of sweetness)

Time to cook: 2 and a half to 3 hours

Use a meat board and with a sharp knife trim fat and gristle off the beef and cut into cubes. Place flour onto a large plate, add a good pinch or two of salt and a teaspoon of freshly ground pepper and mix together. Place beef cubes onto seasoned flour and roll until covered.

On a vegetable board, roughly chop the onion. Chop carrots into half inch diagonal pieces (this will ensure that the carrots still have a bite to them when cooked). Place onions and carrots into casserole dish and place floured beef on top. Scatter with mixed herbs, oregano and season with salt and pepper.

Add the red wine and pour in the plum tomatoes.

Fill the empty tomato tin halfway up with water and pour over casserole. Put lid on dish and place in the centre of the pre heated oven and cook for two and a half to three hours.

After, serve with a creamy mash, boiled rice or fresh crusty bread and salad.

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