Page 155 - Active Retirement Ireland 2015_
P. 155
second Prize:
Mary Egan’s Beef Stew (or Casserole)
Ingredients
2lbs round steak
1 clove garlic
2 carrots
1 leek
Mushrooms
Flour
Pepper, Salt
1 small bay leaf
Rapeseed oil for frying
½ glass of Harvey’s Bristol Cream
Potatoes for mashing
Parsley for garnishing
Method cooked. Towards the end of the cooking time, add the Bristol
Cream (any sweet sherry will do). Cook the potatoes until
Cut the steak into bite sized pieces. Add a pinch of they’re soft and then mash them, adding pepper and salt. Dole
pepper and a pinch of salt to the flour and cover the out the stew into the centre of your plates, and then pipe the
meat in it. Place oil in a pan and, once it’s hot, add mash around it. Place little sprigs of parsley on the potatoes,
the meat and brown in small batches. As the meat eat and enjoy. If you are having a large number of guests,
browns, transfer it to a casserole or saucepan. Chop the simply double the quantities above.
vegetables and add them to the meat. Add stock and,
if you like, a teaspoon of brown sugar. Bring slowly to
the boil and simmer for two hours or until the meat is
Mary says:
“My favourite recipe is a beef stew (or casserole), which has many happy recipes for me. In 2006, RTÉ ran
a competition on The Afternoon Show called ‘Ireland’s Best Cooking Mammy’ and my granddaughter
Aileen and daughter Agnes nominated me. After an interview, I was among three finalists to appear
on the television and, when they announced that I had won, I was delighted. I often think back on that
programme and the craic we had. So this is the dish that gave me the wonderful experience of being
a ‘celebrity’. It’s food for the soul, but also food for the body on a cold winter’s day.”
Garrett says:
What I loved about this dish is that it’s easy to get the ingredients, it’s an appealing dish and it’s very
nutritious. You could even include more vegetables in the recipe, stretching the meal a bit further and
sparing your expensive round steak. This is a beautifully balanced dish, and is so simple, yet delicious.”
Active Retirement Ireland 153
Mary Egan’s Beef Stew (or Casserole)
Ingredients
2lbs round steak
1 clove garlic
2 carrots
1 leek
Mushrooms
Flour
Pepper, Salt
1 small bay leaf
Rapeseed oil for frying
½ glass of Harvey’s Bristol Cream
Potatoes for mashing
Parsley for garnishing
Method cooked. Towards the end of the cooking time, add the Bristol
Cream (any sweet sherry will do). Cook the potatoes until
Cut the steak into bite sized pieces. Add a pinch of they’re soft and then mash them, adding pepper and salt. Dole
pepper and a pinch of salt to the flour and cover the out the stew into the centre of your plates, and then pipe the
meat in it. Place oil in a pan and, once it’s hot, add mash around it. Place little sprigs of parsley on the potatoes,
the meat and brown in small batches. As the meat eat and enjoy. If you are having a large number of guests,
browns, transfer it to a casserole or saucepan. Chop the simply double the quantities above.
vegetables and add them to the meat. Add stock and,
if you like, a teaspoon of brown sugar. Bring slowly to
the boil and simmer for two hours or until the meat is
Mary says:
“My favourite recipe is a beef stew (or casserole), which has many happy recipes for me. In 2006, RTÉ ran
a competition on The Afternoon Show called ‘Ireland’s Best Cooking Mammy’ and my granddaughter
Aileen and daughter Agnes nominated me. After an interview, I was among three finalists to appear
on the television and, when they announced that I had won, I was delighted. I often think back on that
programme and the craic we had. So this is the dish that gave me the wonderful experience of being
a ‘celebrity’. It’s food for the soul, but also food for the body on a cold winter’s day.”
Garrett says:
What I loved about this dish is that it’s easy to get the ingredients, it’s an appealing dish and it’s very
nutritious. You could even include more vegetables in the recipe, stretching the meal a bit further and
sparing your expensive round steak. This is a beautifully balanced dish, and is so simple, yet delicious.”
Active Retirement Ireland 153
