600g pack Irish Stewing Beef
4 cloves Garlic, crushed
2 Beef Stock Cubes
1 pint boiling water
2 medium Onions, diced
2 Celery Sticks, thinly sliced
3 Carrots, chopped into small chunks
2 Parsnips, chopped into chunks
5 Bay Leaves, dried
2 sprigs Thyme
2 tsp Fresh Rosemary, finely chopped
2 tbsp Tomato Purée
2 tbsp Plain Flour
2 tbsp Soy Sauce
Salt and Pepper
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
In a heavy based frying pan, heat 1 tbsp of oil.
Add the beef, cook until brown and transfer to an ovenproof dish.
Next, add the vegetables and garlic to the frying pan. Sprinkle with the flour until they are nicely coated.
Add the tomato purée, soy sauce and herbs. After 4 or 5 minutes, transfer to the dish with the beef.
Add the water and stock cubes, bring to the boil and simmer for about 20 minutes, making sure the stock cubes are melted.
Place the lid on the dish and cook in the oven for 2-3 hours,until the beef is tender.
Remove the lid for the final 20-30 minutes if it needs any further reduction or thickening.
Season with salt and pepper and serve with basmati rice or potatoes.