Irish Hearty Beef And Potato Stew

Method

1. In a large oven proof dish, heat a tablespoon of the olive oil.
2. Place the flour in a shallow bowl. Season the beef with salt and pepper dip in the flour, shaking off any excess.
3. Add half the meat to the casserole dish and cook over a medium high heat until brown, turning until chunks are sealed.
4. Transfer the meat to a bowl and repeat the process using the remaining tablespoon of oil.
5. Remove the meat and melt the butter in the casserole dish. Add the onions, potatoes, carrots and turnip and cook over a low heat, stirring occasionally, until the onion is softened.
6. Add the wine and bring to a boil, stirring to remove any sticky pieces on the bottom of the casserole dish. Pour in the stock and bring to a boil.
7. Re-add the browned meat and juices along with the thyme, garlic and bay leaf.
8. Cover and simmer over a low heat until the meat is tender, about 1½ – 2 hours.

*This recipe was originally published on potatoe.ie