David Gillick has told us his Mammy’s stew is the best. Why not give it a try and be the judge.
30g plain flour
salt and pepper
500g round or stewing steak, trimmed and cut into cubes
3 carrots, peeled and chopped
2 celery sticks, chopped
1 large onion, diced
1 green pepper, sliced
1 red pepper, sliced
100g mushrooms, chopped
1 x 150g packet Dolmio Stir-In Roasted Vegetables Pasta Sauce
400ml beef stock
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp cornflour, if needed
Preheat the oven to 220°C/425°F/gas mark 7.
Place the flour in a large bowl with some salt and pepper and mix to combine. Add the cubed steak and coat in the seasoned flour.
Melt the butter in a large frying pan over a medium heat and sauté the meat until brown. Remove the meat with a slotted spoon to a 18cm x 30cm casserole dish.
Lightly sauté the carrots, celery, onion, peppers and mush- rooms for 10 minutes, until softened, particularly the carrots. Transfer the vegetables to the casserole dish with the meat.
Add the Dolmio stir-in sauce, beef stock, soy sauce and oyster sauce to the casserole dish. Mix well.
Cover the casserole dish and place in the oven for 30 minutes, then turn down the heat to 160°C/325°F/gas mark 3 and cook for 2 hours more, until the meat is tender. Alternatively, this stew could also be cooked in a slow cooker for 3 hours on a medium heat.
If the stew is too runny, blend 1 tablespoon of cornflour with a drop of water and mix it into the stew. Stir continuously for a few minutes until the stew thickens.