Peel and slice the potatoes into ½cm/¼in-thick slices and arrange over the top of the beef.

Don't clean the pan, as you'll need it to fry the vegetables. Tip the meat and vegetables into a large ovenproof dish and pour the stock over the top. 1½kg/3lb 5oz stewing beef, cut into cubes. Dot the butter over the top, then cover tightly with foil. Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland.

Read about our approach to external linking. This beef stew recipe just requires a few minutes of frying and little bit of patience to let the oven work its magic.

Scrape any cooked on bits from the bottom of the pan; this will add flavour to the stew.

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

Serve in deep bowls. 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.

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

Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.

Replace the meat and vegetables, and taste for seasoning.

Read about our approach to external linking. 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. 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.

Remove the beef from the pan and set aside on a plate.

Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time. Place these back in the casserole, along with the herbs and garlic. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan. Season with salt and pepper.

Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil. Sprinkle with chopped parsley and serve with champ.

https://www.bbc.co.uk/food/recipes/donals_irish_beef_stew_85494 Mix the beef with the vegetables, then take the pan off the heat. When the stew is cooked, remove the meat and vegetables. Bring the remaining liquid to the boil and add one tbsp of roux.

Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked. 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.

See more 10 absolute classics recipes (10), See more beef braising steak recipes (52). While the beef is frying, peel and chop the onions and carrots and slice the celery. Heat the oil in a large skillet over medium heat. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 1 hour, then remove the foil and bake for a further 15 minutes, until the potatoes are crisp and golden-brown. See more Winter packed lunch ideas recipes (22), See more beef braising steak recipes (52).