Irish Beef and Potato Stew

with Sour Cream and Chives
Enjoy this hearty supper to celebrate all things Irish!
1,320 Reviews
Cals 993 · Prot 62 · Carbs 46 · Fat 64
Family-Friendly
Try Hello Chef Now
45 min
Irish Beef and Potato Stew with Sour Cream and Chives
Enjoy this hearty supper to celebrate all things Irish!
1,320 Reviews
Cals 993 · Prot 62 · Carbs 46 · Fat 64
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
For stew
Steak strips
350 Grams
Potatoes
300 Grams
Carrot
1 Piece
Red onion
1 Piece
Garlic cloves
2 Pieces
Beef bacon
60 Grams
Water
400 ML
Chicken stock cube 4*5*9*15*
1 Piece
Salted butter 4*
30 Grams
Vegetable oil
2 Tbsp
Salt
1 Tsp
Plain flour 10*11*
10 Grams
Tomato paste
50 Grams
Worcestershire sauce
15 Grams
Dijon mustard 13*
6 Grams
Dried bay leaves
2 Pieces
Dried thyme
2 Grams
Black pepper
0.5 Tsp
To serve
Fresh chives
15 Grams
Sour cream 4*
60 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Remove the beef strips from the fridge. Pat them dry with kitchen paper. Peel and chop the potatoes, carrots, onion and garlic. Slice the beef bacon. Boil the measured water and dissolve the stock cube in it.
Fry beef

2 Fry beef

Heat a large non-stick pan with half of the butter and half of the vegetable oil over a medium-high heat. Once hot, add the beef strips and the chopped beef bacon and fry for 2-3 min until browned. Transfer them to a large pot.
Add vegetables

3 Add vegetables

Add the potatoes, carrots, onion and garlic to the pot with a pinch of salt and the remaining butter and oil. Cook for 3 min. Sprinkle with the all-purpose flour and mix well. Add the tomato paste and stir for 1 min further.
Add and stew

4 Add and stew

Add the chicken stock, Worcestershire sauce, Dijon mustard, bay leaves, thyme (see tips for fussy eaters!) and black pepper. Bring to a light simmer, cover with a lid and reduce the heat to low. Cook for 25-30 min or until the potatoes and carrots have fully softened. Stir occasionally and add a splash of water if needed.
Serve

5 Serve

Season with salt and black pepper to taste. Finely chop the chives. Divide the stew among shallow bowls and garnish with a dollop of sour cream and the chopped chives.
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