Gestoofd Iers Rundvlees met Abrikozen en Kikkererwten

4 personen
270 minuten

Ingrediënten:

    • 600 g rib- of sukadelappen (Iers rundvlees) op kamertemperatuur
    • 3 el olijfolie
    • 2 rode uien, in ringen
    • 400 g wortels, geschrapt
    • 1 el gemalen komijn
    • 1 blik tomatenblokjes (400 g)
    • 1 blik kikkererwten (400 g)
    • 75 g gedroogde abrikozen
    • 2 el geroosterd sesamzaad
    • 2 takjes verse munt
    • 15 g coriander
    • 250 g cherry tomatoes on the branch
    • 4 tbsp thick yogurt (Greek or Turkish)
    • 1 clove garlic, halved
    • 400 ml water
    • Ovenproof casserole
WHY STEW WITH IRISH BEEF?
Irish beef stew is the secret ingredient to a delicious stew! Our cattle get a lot of exercise because they are outside for an average of 220 days a year. Then they eat fresh juicy grass. But even in the winter months they mainly eat grass, in the form of hay and silage grass. For example, their diet consists of 90% grass and you can taste it! A lot of exercise and a lot of grass gives Irish beef marblinga nice fat marbling and a full intense taste. Perfect for the stew! Enjoy your meal!

Ingrediënten:

    • 600 g rib- of sukadelappen (Iers rundvlees) op kamertemperatuur
    • 3 el olijfolie
    • 2 rode uien, in ringen
    • 400 g wortels, geschrapt
    • 1 el gemalen komijn
    • 1 blik tomatenblokjes (400 g)
    • 1 blik kikkererwten (400 g)
    • 75 g gedroogde abrikozen
    • 2 el geroosterd sesamzaad
    • 2 takjes verse munt
    • 15 g coriander
    • 250 g cherry tomatoes on the branch
    • 4 tbsp thick yogurt (Greek or Turkish)
    • 1 clove garlic, halved
    • 400 ml water
    • Ovenproof casserole
WHY STEW WITH IRISH BEEF?
Irish beef stew is the secret ingredient to a delicious stew! Our cattle get a lot of exercise because they are outside for an average of 220 days a year. Then they eat fresh juicy grass. But even in the winter months they mainly eat grass, in the form of hay and silage grass. For example, their diet consists of 90% grass and you can taste it! A lot of exercise and a lot of grass gives Irish beef marblinga nice fat marbling and a full intense taste. Perfect for the stew! Enjoy your meal!
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Procedure:

  1. Preheat the oven to 150°C. Cut the meat into pieces of about 11/2 cm. Heat 2 tablespoons of olive oil in a casserole and fry the meat over high heat for 5 minutes until golden brown on all sides. Sprinkle with salt and pepper to taste and remove the meat from the pan with a slotted spoon.
  2. Heat the rest of the oil in the pan, add the onions and stir-fry for 3 minutes. Cut the carrot into thin slices and stir-fry for 3 minutes as well. Return the meat to the pan, add the halved garlic clove, followed by the cumin, diced tomatoes, apricots and 400ml of water. Bring to a boil.
  3. Once the stew is boiling, place the covered pan into the preheated oven. Stew the meat for about 4 hours until tender and fully cooked, stirring occasionally. Add some extra hot water if needed.
  4. Place the cherry tomatoes on a baking tray lined with baking paper and roast them in the oven for about 20 minutes. Once the meat is cooked, add the drained chickpeas and place the pan in the oven for another 10 minutes. Serve the stew with the yogurt and roasted tomatoes on top. Finish the dish with finely chopped mint leaves and coriander.

Tip: Delicious with couscous, bulgur or quinoa

copy text

Procedure:

  1. Preheat the oven to 150°C. Cut the meat into pieces of about 11/2 cm. Heat 2 tablespoons of olive oil in a casserole and fry the meat over high heat for 5 minutes until golden brown on all sides. Sprinkle with salt and pepper to taste and remove the meat from the pan with a slotted spoon.
  2. Heat the rest of the oil in the pan, add the onions and stir-fry for 3 minutes. Cut the carrot into thin slices and stir-fry for 3 minutes as well. Return the meat to the pan, add the halved garlic clove, followed by the cumin, diced tomatoes, apricots and 400ml of water. Bring to a boil.
  3. Once the stew is boiling, place the covered pan into the preheated oven. Stew the meat for about 4 hours until tender and fully cooked, stirring occasionally. Add some extra hot water if needed.
  4. Place the cherry tomatoes on a baking tray lined with baking paper and roast them in the oven for about 20 minutes. Once the meat is cooked, add the drained chickpeas and place the pan in the oven for another 10 minutes. Serve the stew with the yogurt and roasted tomatoes on top. Finish the dish with finely chopped mint leaves and coriander.

Tip: Delicious with couscous, bulgur or quinoa

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