Irish beef and oyster stew
recipe
Irish beef and oyster stew
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Rich stew of best Irish beef cooked in stock and red wine with freshly shucked oysters, finished with a puff pastry shamrock
Ingredients
- 700g / 1 1/2lbs best Irish chuck steak
- seasoned flour
- 4 tbsp oil
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 300ml / 1/2pt beef stock
- 300ml / 1/2 pt red wine
- salt and freshly ground black pepper
- 700g pack ready rolled puff pastry
- 1 egg, beaten
- 12 fresh oysters, shucked
- 1 tbsp roughly chopped flat parsley
Serves:
4
Preparation:
135
Total Time:
135min
Directions
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- Cut beef into bite-sized chunks and dip in seasoned flour. Shake off excess and reserve the beef.
- Heat tbsp oil in a pan and gently fry onions and garlic over gentle heatuntil softened but not brown. Transfer to a flameproof casserole.
- Add remaining oil to pan and fry beef in batches to brown on all sides. Add to casserole. Pour over beef stock and red wine and bring to bubbling. Season with salt and freshly ground black pepper. Turn down to simmer for hours with the lid half on, or until beef is tender.
- At the same time roll out the pastry slightly thinner. Cut out shamrocks using plain pastry cutters for the leaves and a thin strip for the stalk.
- Place on a greased baking sheet. Brush with beaten egg then bake at Gas / for minutes until golden and crisp.
- When beef is tender tuck in oysters and add any juice in the shells andcook minutes more. Serve beef and oysters in bowls, scattered with parsley and topped with pastry shamrock.
Source: Bord Bia
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