Irish Beef & Stout Stew
Irish dinner for one, on the table in 28 minutes.
Per portion
Calories from protein 34%, carbs 20%, fat 46%. Estimated from the ingredients.
Roughly £5.40 a portion.
Method
- 1
Boil the potato cubes in salted water for 10–12 minutes until a knife slides in easily, then drain.
- 2
Meanwhile, fry the onion in a splash of oil over a medium heat for 10 minutes until soft and golden. Tip onto a plate.
- 3
Season the beef with salt and pepper, then turn the heat to high and sear for 1–2 minutes until browned but still pink inside. Add to the onion. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Stir the tomato purée and thyme into the pan for 30 seconds, then pour in the stout and stock and bubble for 4–5 minutes until reduced by about a third. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Return the beef, onion and potato, heat through for 1 minute, taste and adjust the salt, and serve, with bread if you like.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/irish-beef-and-stout-stew/
