Co-funded by the Creative Europe Programme of the European Union

Ingredients for 4

  • 5 potatoes (e.g. Rooster potatoes) (approximately 700 g)
  • 2 tbsp vegetable oil
  • 600 g stewing beef, cut into 2 cm chunks
  • 1 large onion
  • 2 stick celery
  • 2 large carrots
  • 800 ml beef stock
  • 20 g butter
  • salt and black pepper
Cooking time: 180 MIN
  1. Wash and peel the potatoes. Leave small potatoes whole and cut larger ones into medium chunks.
  2. Preheat the oven to 180°C (Fan, Gas 4).
  3. In a large saucepan add a tablespoon of the oil and fry the beef over a high heat.
  4. Chop the onions and carrots and slice the celery.
  5. Once the beef is fried remove from the pan and set aside.
  6. Use the fat from the beef to fry the onion, carrots, and celery until soft. Season to taste with salt and pepper.
  7. Place all ingredients in a large ovenproof dish. Pour stock all over.
  8. Bake in the oven (or simmer in a large pot) for 1 hour 15 minutes then serve in bowls.

Variation: this recipe can also be slow cooked on the hob or in a slow cooker.

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