WHY IRISH BEEF STEW?
Irish beef stew is the secret ingredient of a delicious stew! Our cattle get a lot 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 Irish beef a nice fat marbling and a full intense flavor. Perfect for stewing! Enjoy your meal!
Method
- Put the cumin and coriander seeds in the mortar and crush into fine grains.
- Cut the meat into pieces of about 1½ cm. Heat the casserole, add the olive oil and spices. Fry for 3 minutes. Then add the meat and fry all around over 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 the onions and celery to the pan and stir-fry for 5 minutes until the celery is soft.
- Put the meat back in the pan along with 500 ml of water. Bring to a boil, place the lid on the pan and stew the meat for about 2 hours until tender and completely cooked (longer is always possible). Use the smallest burner on the stove and put a flame divider in between if necessary. Turn occasionally. Add a little extra hot water if necessary. After 1.5 hours, add the walnuts.
- Halve the pomegranate lengthwise. Hold one half over a deep bowl and tap the skin with a wooden spoon, watching your hands! Keep tapping all around and the seeds will fall out naturally. Do the same with the other half.
- Season the stew with salt and freshly ground black pepper. Coarsely chop the cilantro. Sprinkle with the pomegranate seeds and cilantro.
