Beef Casserole with Onions

Beef and Red Onion Casserole with Sweet Potato and Parsnip

Описание:

Tony O'Reilly cooks up a tasty and simple beef casserole using the finest Irish beef stew, purchased locally from Gleesons the Butchers, Millfield Shopping Centre, Balbriggan, Co Dublin. Thanks Dino, the quality is always spot on, Tony O

Комментарии:

Darren Grant пишет: Looks delicious Tony. I'll need to get my mum to watch this. She is the casserole queen.


OReillys Recipes пишет: Hi Tuni, we usually eat lots of root vegetables, though there are some people I know who will only eat the minimum. Salad is another thing, salad reminds us of fine weather, sun shine and summer and we get little of that here. Ireland is not called the Emerald Isle for nothing, lush pastures, fields of green, we need plenty of water to keep them that way and boy does it rain!!
I prefer a lovely chunk of warm homemade bread dripping with Irish butter.

OReillys Recipes пишет: Hi Darren, me little ol' nephew, how are you buddy? Yer mam is a great cook and you are a great musician, are you off to the Island soon? Come to Dublin, Uncle Tony

Tuni Peace пишет: Mmm... Need something to dip that with. a nice bread with seeds or side salad. Do they eat alot of fresh veggies in old Erie?

I would Imagine that the people of the isles would appreciate a fresh and organic salad with a hearty leg of lamb or this stew....



Darren Grant пишет: Looks delicious Tony. I'll need to get my mum to watch this. She is the casserole queen.


OReillys Recipes пишет: Hi Tuni, we usually eat lots of root vegetables, though there are some people I know who will only eat the minimum. Salad is another thing, salad reminds us of fine weather, sun shine and summer and we get little of that here. Ireland is not called the Emerald Isle for nothing, lush pastures, fields of green, we need plenty of water to keep them that way and boy does it rain!!
I prefer a lovely chunk of warm homemade bread dripping with Irish butter.

OReillys Recipes пишет: Hi Darren, me little ol' nephew, how are you buddy? Yer mam is a great cook and you are a great musician, are you off to the Island soon? Come to Dublin, Uncle Tony

Tuni Peace пишет: Mmm... Need something to dip that with. a nice bread with seeds or side salad. Do they eat alot of fresh veggies in old Erie?

I would Imagine that the people of the isles would appreciate a fresh and organic salad with a hearty leg of lamb or this stew....


You'll Need:

* 4 tablespoons olive oil
* 1 small sprig of rosemary
* 1 kg tender beef, cut into large cubes
* 900 ml water
* 2 tablespoons tomato puree
* salt
* black pepper
* 3 tablespoons red wine vinegar
* 4-6 tablespoons vegetable oil
* 700 grams small onions (the pickling size), peeled and left whole
* 1 small glass red wine
* 5 cm cinnamon stick
* 1 teaspoon demerara sugar
* 5 grains allspice

Procedures : Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue until it has all evaporated and the meat starts to turn golden. Slowly pour the vinegar over it and, when the steam subsides, add the wine. Then add all the remaining ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender.
Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take. Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly. Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done. Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating. Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauc