Chunky beef stew

Serves: 4
Course: Main Course
Cooking Time: 2 hrs 20 mins
  • (Serves four)
  • A good knob butter
  • A few tbsp olive oil
  • 650g stewing beef, cubed
  • 1 large onion, chopped
  • 4 cloves garlic, crushed
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp smoked sweet paprika
  • 2 tbsp molasses or black treacle
  • 1 400g tin chopped tomatoes
  • 300ml veg or chicken stock
  • 1 glass red wine
  • big bunch parsley or coriander (chopped) to garnish

Over a medium to high heat, melt the butter in a heavy saucepan and brown the meat in batches and set aside.

Then in the same saucepan, with the heat on medium, gently sweat the onions and garlic in the juices, along with the olive oil until very soft – about 10 minutes, possibly with the lid on.

Add the spices and then the beef, molasses, wine and tomatoes, stirring all the time, and add some salt and pepper. Simmer for two hours over a gentle heat until the meat is soft but not falling apart. Adjust the seasoning, garnish with chopped herbs and serve.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer