Your Future... So Sodexo
Irish Beef Stew
Makes 6 servings
1 Tbsp. canola oil
1 pound beef stew meat, cut into 1-inch chunks
2-1/4 cups beef broth
2/3 cup tomato puree
2 Tbsp. Worcestershire sauce
2 tsp. minced garlic
2 tsp. minced fresh thyme leaves
1 bay leaf
1/2 tsp. salt
1/4 tsp. ground black pepper
4 potatoes (about 1 pound), peeled and cubed
3 carrots (about 1/2 pound), peeled and cubed
1 large yellow onion, diced
1 Tbsp. chopped fresh parsley
  1. Heat oil in large saucepot or Dutch oven on medium-high heat. Add beef; cook until well-browned on all sides. Reduce heat to medium.
  2. Stir in broth, tomato puree, Worcestershire sauce and garlic. Bring to a boil. Stir in thyme, bay leaf, salt and black pepper.
  3. Reduce heat and simmer 45 minutes. Skim any fat from surface. Add potatoes; cook 20 minutes or until potatoes are almost tender. Add carrots and onion; cook 20 minutes longer or until beef and vegetables are tender.
  4. Ladle into serving bowls. Sprinkle with parsley. Serve immediately.
Virginia Willis
Virginia Willis

As an executive chef for Sodexo Prestige Ireland, Derek won the Contract Catering Chef of the Year title at the Craft Guild of Chefs Awards ceremony in London, the first time a chef working in the Republic of Ireland has done so.

 
 
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