After enjoying a thoroughly grown-up weekend where I was wined and dined and generally having a great times with lovely people I re-entered the dominion of my kitchen. I'm a student, I said to myself as I sent my kids off to school with bread an butter sandwiches. Nothing wrong with that, I hear you say. Ah still, it's Monday, so plenty of time to get back to good Mammy for the week. A proper dinner is the order of the day so here it is.
I cooked with:
2lb stewing beef from the butchers shop I love, O'Connells on Little Catherine St
Onions 3 organic Irish ones from Dunnes
Mushrooms Organic Irish from Dunnes
Half bottle red wine, I used this lovely Shiraz from Dunnes, reduced from €14 to €7
Bacon bits from Lidl
Thyme, from a pot in the yard
Salt n Pepa
Flour – a bit
1. Toss the meat pieces in some seasoned flour, heat a few tblsp oil in a large pot till pretty hot
Brown the meat in batches in the pan, it should do in about 4 batches, and keep on a plate
Roughly chop the onions and fry with the bacon bits
Return the meat to the pot and throw in the mushrooms, unwashed and roughly chopped
Pour in plenty of wine, but leave enough for yourself, hic! Top with some hot water or stock if you need more liquid but not too much, barely cover the ingredients. Season and cook in the oven for about 2 hours at 180 degrees C.
Steam some scrubbed spuds and carrots for about 30 minutes
Nom, burrp!
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Merci! Trrès bon. Burrping…Hic!
oh ya bastard! would it be so wrong to cook that for brekkie? nom.