With the holidays coming up, it’s always nice to get a little help making all the meals—who doesn’t appreciate having someone to keep an eye on the stovetop or lend a hand mashing potatoes during this busy time of year?
Well, the good people of Sainsbury’s can’t necessarily be in the kitchen with you, but they can help you host a party or prep the big meal—they’re giving away a £50 voucher, which I think would be a HUGE help for everyone planning menus right now! Below, see one of my favourite recipes for busy working mums. It’s flavourful, no-fuss, feeds a crowd, and can sit for a day or so before serving. Enjoy!
To be in with the chance of winning all you’ve got to do is share this giveaway on TWITTER or FACEBOOK by December 24th 2014 to be entered to win! Complete the other entries for a better chance of winning. Open to UK residents only. The winner will be announced via Facebook.a Rafflecopter giveaway
Irish-style Beef Stew
2 hours total cooking time
1½kg stewing beef, cut into cubes
175g streaky bacon
3 Tbsp olive oil
12 baby onions, peeled
18 button mushrooms, whole
3 carrots, cut into quarters
1 Tbsp chopped thyme
2 Tbsp chopped parsley
10 cloves of garlic, crushed
425ml red wine
425ml chicken or beef stock
Salt and pepper to taste
Champ, to serve
1. Brown the beef and bacon in the olive oil in a hot casserole dish or heavy saucepan.
2. Remove the meat (don’t worry if it’s not cooked all through) and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
3. Place everything back in the dish, along with herbs and garlic.
4. Cover with red wine and stock and simmer for one hour, OR until the meat and vegetables are cooked.
5. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
6. When the stew is cooked, remove the meat and vegetables.
7. Bring the remaining liquid to the boil and add one Tbsp of roux.
8. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
9. Replace the meat and vegetables, and taste for seasoning.
10. Sprinkle with chopped parsley and serve with champ.