Recently I collaborated with the Best of Beef with this Asian beef stew to highlight the exceptional quality that is Irish Hereford Prime beef. I have been making this stew for many years now, and I can wholeheartedly say that using Irish Hereford Prime beef has produced the most succulent version of this meal. The meat was so fall apart tender and very flavourful. For those unaware, Best Of Beef is a brand platform provided by Irish Hereford Prime to promote their certified product to the international food community. They are a farmer-led organisation that is dedicated to treating their animals in a respectful, natural way, which provides an award-winning and nutritious product for their customers, whilst continuing a sustainable, rewarding livelihood for their farmers and their families. Their philosophy is evident; the proof is in the eating! This comforting slow cooked stew can be served with a variety of side dishes, such as mashed potatoes, colcannon, rice or noodles. Serves 6.
Cooking: 3hrs 20mins
- 1 tablespoons olive oil
- 4 shallots, diced
- 6 cloves of garlic, thinly sliced
- 4cm piece of fresh ginger, thinly sliced
- 1.5kg boneless beef shin, sliced 2cm thick
- 500ml apple juice
- 2 tablespoons apple cider vinegar
- 3 tablespoons redcurrant jelly
- 150ml soy sauce
- 2 medium-hot fresh red chillies
- Salt and black pepper, to taste
- Preheat oven to 180C (160C fan forced).
- Place a cast iron casserole dish/ Dutch oven over a medium heat. Add half the oil and fry the shallots until softened and translucent. Add the garlic and ginger and fry for a further two minutes. Remove from the casserole dish and set aside.
- Increase the heat to medium- high heat. Add the remaining oil and fry the beef in small batches until browned. Remove from the heat.
- Return the shallots, garlic and ginger to the dish; add the apple juice, apple cider vinegar, redcurrant jelly, soy sauce and chillies to the dish. Stir well to combine.
- Add the lid to the casserole dish and place the dish into the oven. Cook for 3 hours.
- Remove the chillies. If you’re not a big fan of ginger it can also be removed. Add salt and pepper to taste. Serve and enjoy!