A well-filled stew with meat. You really have to take your time for this stew (or prepare it in advance), but then you will have a wonderfully smelling house and delicious food.
Dish for 6 people
Ingredients:
1 kilo Irish rib steaks
butter
4 shallots
2 winter carrots
3 stalks of celery
1 tsp thyme (or 2 fresh sprigs)
1 tsp rosemary (or 2 fresh sprigs)
can of Guinness
2 beef stock cubes
water
3 bay leaves
5 cloves
5 juniper berries
4 cinnamon sticks
250 g mushrooms (chestnut or regular mushrooms doesn’t matter)
gingerbread
Preparation:
Make sure your meat is at room temperature.
Cut the meat into cubes and sprinkle generously with salt and pepper. Cut the shallots, carrots and celery into pieces.
Melt the butter in the pan and fry the meat briefly. Add the vegetables (except the mushrooms), the stock cubes, thyme and rosemary and let them sweat briefly.
Extinguish with the Guinness. Now add water.
I place the pan in the Ecostoof, so I make sure everything is just covered with water.
If you let the pan stew on the stove or in the oven, you can quietly add 1 liter of water. The extra water will then evaporate automatically and this way you will not let the pan dry out.
Immediately add the other spices (cinnamon, juniper berry, bay leaf and cloves).
Now put the lid on the pan and let it stew for 6 to 8 hours. Stir occasionally and check whether there is still enough liquid in the pan.
I leave it in the Ecostoof for 9 to 12 hours, of course I warm it up every 3 hours.
At the end, add the sliced mushrooms and let them simmer for another half hour.
After stewing, add the gingerbread so that the sauce thickens a little. If you want, you can also add apple syrup, but we think that would be too sweet.
You can serve the stew with mashed potatoes, boiled potatoes, fries or whatever you like. I think cooking the potatoes for the last hour is also very tasty. Make sure you have waxy potatoes.
Enjoy your meal.
