WHY STEW WITH EUROPEAN BEEF FROM IRELAND?
European beef from Ireland stew is the secret ingredient in a delicious stew! Our cattle get plenty of exercise because they spend an average of 220 days a year outside. Then they eat fresh juicy grass. But even in the winter months they eat mainly grass, in the form of hay and silage. Thus, their diet consists of 90% grass and you can taste it! Lots of exercise and lots of grass gives European beef from Ireland a nice fat marbling and a full intense flavor. Perfect for stewing! Enjoy your meal!
Method
- Halve the pumpkin lengthwise and scoop out the seeds with a spoon. Leaving the skin on the pumpkin, cut the flesh into wedges 1 1⁄2 cm thick.
- Cut the flesh into 2½-inch cubes. Heat 2 tablespoons olive oil in the casserole dish and fry beef all around on high heat for 5 minutes until golden brown. Sprinkle with salt and pepper to taste and remove the meat from the pan with a slotted spoon.
- Add 2 tablespoons of olive oil to the pan, add the onions and stir-fry for 3 minutes. Add the pumpkin and Italian herbs and stir-fry 5 minutes. Return the meat to the pan. Pour in the broth and bring to a boil. Put the lid on the pan and simmer the meat for about 4 hours until tender and completely cooked. Use the smallest burner on the stove and put a flame divider between them if necessary. Ladle occasionally. Add some extra hot broth if necessary.
- For the gremolata, finely chop the parsley leaves. Chop the clove of garlic as finely as possible. Heat the rest of the olive oil in a frying pan and fry the panko with the garlic until golden brown. Add the parsley and fry for 1 minute. Let cool on a plate.
- Finely chop the anchovies. For the last 10 minutes, add the anchovies, olives and capers to the stew. Season with salt and freshly ground black pepper. Just before serving, sprinkle with the gremolata.
