This handsome Irish import, Chef Stuart O’Keeffe, has been receiving recognition internationally ever since the debut of Stuart’s Kitchen, a show that aired in both Ireland and New Zealand. It is also important to note that he is a weekly food contributor for Dublin’s Evening Herald Newspaper.
It’s not only his good looks that can swoon you over but also his amazing prowess in the kitchen!
Chef Stuart has appeared as a co-star on two seasons of the Food Network’s “Private Chefs of Beverly Hills.” His philosophy is to cook “hearty but healthy” combining the old world goodness of Ireland with the abundant fresh offerings of California.
Ultimate Beef Stew Recipe
The Spring is here to stay. The only way we can combat this depressing chill is to stuff ourselves with comforting food. Chef Stuart has the perfect recipe for that” his Ultimate Beef Stew!
If the word “beautiful” is a food, it would definitely be Chef Stuart’s Ultimate Beef Stew.
Ultimate Beef Stew
1 teaspoon salt
1 teaspoon pepper
900g stewing beef, cut into 2-inch cube
3 tablespoons extra virgin olive oil
2 onions, roughly chopped
2 carrots, cut into ½ inch pieces
1 leek, roughly chopped
1 tablespoon tomato paste
2 teaspoons dried thyme
475ml beef stock
1 bottle Cabernet Sauvignon, One that you would drink
450g large potatoes, cleaned and quartered
3 tablespoons parsley, chopped
Method
1. Preheat oven to 180oC.
2. In a dish mix the flour, salt, and pepper and meat together until well coated.
3. In a large Dutch oven/ large pot, heat olive oil and saute the cubes of meat until browned on all sides. Remove and set aside.
4. Add onions, carrots, and leeks to the pot and saute for 5 minutes to let vegetables soften.
5. Add tomato paste and dried thyme. Mix so that all vegetables are lightly coated with the tomato paste.
6. Now add the wine and stock together and bring to a simmer for 5 minutes.
7. Add back in the cubes of browned meat. Bring back to a simmer.
8. Put the lid on the pot and place in the oven for 2 ½ hours.
9. Check the stew at 1.45mins to ensure there is still liquid in the pot.
10. Add the potatoes here, put the lid back on and place back in the oven to finish cooking.
11. Serve on large white plates and garnish with chopped parsley.
You can visit Chef Stuart O’Keeffe’s Official Website for more information and updates!