A one-pot wonder that saves on washing up!

Ingredients

  • 1 kg dried beef
  • 1 can of chestnuts
  • 200 g mixed field mushrooms
  • 0.5 l beef stock
  • 2 tblsp tomato paste
  • 1 onion (peeled and sliced)
  • 2 carrots (peeled and diced)
  • 100 ml port wine
  • 2 diced sticks of celery
  • 2 cloves of garlic (peeled and crushed)
  • 2 large potatoes (peeled and sliced)
  • 2 tsp chopped thyme
  • 4 tomatoes (peeled and diced)
  • 50 g melted butter
  • 2 tblsp vegetable oil
  • 1 tblsp brown sauce
  • 100 g diced cured bacon

Method

  • Place an ovenproof casserole dish over a high heat. Add vegetable oil and toss diced beef until browned. Season with sea salt and pepper.
  • Add tomatoes, garlic, onion, celery, carrots, bacon and thyme and cook for 1 to 2 minutes.
  • Add mushrooms and then add tomato paste, brown sauce, beef stock and port wine.
  • Cook over low heat for 10 minutes and then add chestnuts. Remove from heat and cover dish with sliced potatoes.
  • Brush with melted butter.
  • Season and place in an oven at 160°C for 2 ½ hours.

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