How to make celebrity chef Lilly Higgins' rich Irish stew
Life & Style

How to make celebrity chef Lilly Higgins' rich Irish stew

LILLY HIGGINS is a food writer, blogger, photographer and chef.
A former student at Ballymaloe Cookery School, she went on to teach at the the school - starting her food blog ‘Stuff I Make, Bake and Love’ in 2010.
Now a published cook book author, she wrties for a number of national newspapers and magazines in Ireland and has also been a judge on The Great Irish Bake Off on TV3.
She shares her exclusive recipe for Irish stew - perfect for any day.

Rich Winter Stew

Serves 10

Ingredients...

4 tbsp olive oil

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4lbs good quality stewing beef, cut into chunks

3 medium onions, sliced

6 cloves garlic, peeled & lightly crushed with the back of a knife

1 bottle red wine

1 pint tomato passata

500g carrots, in 2cm diagonal slices

250g button mushrooms, quartered

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Salt & pepper

Bouquet garni

Instructions:

Preheat the oven to 160C.

Heat the olive oil in a large saucepan. Add the beef and stir occasionally until each piece gets a nice brown colour.

Add the onions and the garlic cloves. Cook for a further five minutes before pouring on the wine and passata.

Add the carrots and season liberally with salt and pepper.

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Bring to the boil, add the bouquet garni, place the lid on and cook in the oven for two hours.

Enjoy!