Gillian assures me that if one wants to call a dish “stew”, it requires to have potatoes cooked in it, rather than served boiled on the side (which would make the pot-dish a casserole) [I think that’s the right way round]. And she’s from Northern Ireland, so she knows about her potatoes 😉 . Anyway, this meets that definition. Rather sweet because of the apple juice and honey, but tasty (as long as you like apple juice and honey).
454g stewing steak, cut into 2.5cm cubes
3 tbsp vegetable oil
2 onions, roughly chopped
4 carrots, roughly chopped
1 tbsp honey
1 tsp paprika
1 cup beef stock
1 cup apple juice
2 large potatoes, cut into chunks
- Place the flour in a freezer bag then add the cubes of meat and shake well to coat.
- Heat the oil in a large pan and brown the meat on all sides, then remove.
- Fry the onion in the same pan you used for the meat, adding more oil if needed.
- Once the onion is browned, add the carrots, honey, apple juice and beef stock and return the meat to the pan.
- Heat through, then transfer to an oven-proof casserole dish, cover and cook at 150oC for at least 2 hours – the longer the better. Check occasionally and stir to check it’s not too dry.
- About 40 minutes before serving, add the potato to the stew.