See more Winter packed lunch ideas recipes (22), See more beef braising steak recipes (52). Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time. Bring the remaining liquid to the boil and add one tbsp of roux.

Season with salt and pepper. Remove the beef from the pan and set aside on a plate. 1½kg/3lb 5oz stewing beef, cut into cubes.

Sprinkle with chopped parsley and serve with champ.

Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked. Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland. Each serving provides 597 kcal, 42g protein, 71g carbohydrates (of which 21g sugars), 14.5g fat (of which 5.5g saturates), 8g fibre and 2.2g salt. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.

https://www.bbc.co.uk/food/recipes/donals_irish_beef_stew_85494 Dot the butter over the top, then cover tightly with foil.

Don't clean the pan, as you'll need it to fry the vegetables. Serve in deep bowls.

While the beef is frying, peel and chop the onions and carrots and slice the celery.

Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side. Tip the meat and vegetables into a large ovenproof dish and pour the stock over the top.

Preheat the oven to 200C/180C Fan/Gas 6. This beef stew recipe just requires a few minutes of frying and little bit of patience to let the oven work its magic.

Heat the oil in a large skillet over medium heat.

Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.

Toss beef cubes with flour to coat, then fry in the …

Read about our approach to external linking. Place these back in the casserole, along with the herbs and garlic. Heat the remaining oil in the same saucepan and fry the onion, celery and carrot for 4–5 minutes, or until the onions have softened. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes. Replace the meat and vegetables, and taste for seasoning.

Bake for 1 hour, then remove the foil and bake for a further 15 minutes, until the potatoes are crisp and golden-brown. Mix the beef with the vegetables, then take the pan off the heat.

See more 10 absolute classics recipes (10), See more beef braising steak recipes (52).

When the stew is cooked, remove the meat and vegetables. Peel and slice the potatoes into ½cm/¼in-thick slices and arrange over the top of the beef.

Place a large saucepan over a high heat, add 1 tablespoon of the oil and brown the beef in batches so the pan isn't too full.

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To make the roux, in a separate pan melt the butter, add the flour and cook …

Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked. Scrape any cooked on bits from the bottom of the pan; this will add flavour to the stew.