Beef brisket, potato and carrot stew
This is based on an Irish stew recipe I came across. It doesn’t use many ingredients or take much effort and came out way better than expected.
I used beef brisket from the freezer, added a load of chopped parsley and altered the cooking time and temperature.
Ingredients
- Beef brisket, ½ kg, cut into ~4cm chunks
- Carrot, 250g (or one extra large carrot), scrubbed and cut into ~3cm chunks
- Potato, 500g (one extra large baking potato), peeled and cut into ~4cm chunks
- Brown onion, 2 large, cut into ~3cm chunks
- Vegetable stock, ½ litre
- Plain flour, 1 tbsp
- Flat-leaf parsley, 1 bunch, roughly chopped
- Thyme, 1 large sprig
- Salt + pepper
Instructions
- Preheat the oven to 160℃.
- Take a mixing bowl, add the brisket followed by the plain flour and salt and pepper and stir to combine, ensuring the chunks are well coated.
- Put a heavy-lidded casserole pan on a medium-high heat, add a touch of oil and brown the brisket in batches. Remove from the pan and set aside.
- Deglaze the pan with a little water ensuring you loosen all the flavourful browned bits stuck to the bottom of the pan! Reduce, pour into jug and set aside.
- Put the pan back on a medium-high heat, add a touch of oil followed by the onion and carrot. Season with salt and pepper and cook until the onion has started to colour.
- Add the brisket and the parsley followed by salt and pepper and stir well to combine.
- Pour in the vegetable stock from the side of the pan followed by the beef jus and stir.
- Place the potatoes on top, add a sprig of thyme and season with salt and pepper.
- Snug a piece of baking paper on top. Lay a few sheets of tin foil on top of the casserole pan then push the lid down onto the pan to form a seal.
- Cook on the middle shelf for 2 hours then take out to rest for an hour. Stir and serve with sourdough bread, butter and steamed greens.
