Irish Stew with beef

Ingredients for 6 servings:

• 800 g beef goulash
• 2 stalk(s) Celery
• 2 large carrots
• 2 m.-sized onion(s)
• 1 stalk(s) leek
• 4 small spring onions
• 3 m.-sized potatoes
• 1 liter meat broth or vegetable broth
• 3 pinches of salt
• 2 pinches of pepper
• 1 bay leaf
• 1 pinch(s) thyme
• 1 pinch of savory
• 50 g butter
• Vegetable oil for frying
• 150 ml red wine, dry

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 30 minutes

Irish-style beef stew, beef stew with vegetables and potatoes

Cut the beef into large cubes with sides measuring approximately 4-5 cm. Dice or slice the vegetables as well. This stew can be a little coarser. Heat the oil in a fireproof casserole dish and sear the beef briefly on all sides. The famous roasted aromas should develop at the bottom of the dish. Remove the beef from the pot, set aside, and add the vegetables to the casserole dish. Sauté the vegetables until the onions are translucent, then deglaze with the red wine. Now add the beef back in and season with salt, pepper, bay leaves, thyme, and savory. Pour in the stock and simmer for 5 minutes. Meanwhile, cut the potatoes into 8-10 mm thick slices and layer them on top of the stew like a blanket. Braise in the oven with the lid closed at 150 degrees Celsius (convection oven) for 75 minutes. Once the time is up, remove the lid and spread the butter in flakes over the potatoes. Bake uncovered for about 10 minutes to allow the potatoes to brown. The dish can be served immediately, but it tastes even better the next day when it has had a chance to marinate.