Add very little salt, if any, because the rashers and olives are already salty. The liquid should just about cover the meat and vegetables. Add the beef stock and simmer for a few minutes to heat it up, then pour the hot liquid directly into the casserole.

Boil for 1 to 2 minutes to reduce the amount of liquid a bit and to intensify the flavor. was browned in and bring to the boil, making sure to scrape up all the bits on the bottom of the pan. Pour the marinade, including the herbs, into the pan the meat etc. Add the carrots, olives and tomatoes to the casserole. Add the garlic and then the mushrooms, then add this onion mixture to the casserole. Fry the rashers until golden and add to the meat. Add the flour to the browned meat and toss together. Pat the meat dry with paper towels and fry in small batches until browned in the olive oil, then transfer to a casserole or heavy saucepan. Lift the meat out of the marinade with a slotted spoon (keep the marinade). Cover with clingfilm and allow to marinate in the fridge for a few hours. Put all the marinade ingredients into a bowl and stir well to combine. It’s also preferable to use fresh herbs rather than dried here.Ģ 1/4 lb (1 kg) stewing beef, cut into generous bite-sized chunksħ oz (200 g) rashers or bacon, chopped (Brenda likes to use smoked rashers/bacon)ģ to 5 oz (75 to 150 g) pitted black or green olivesġ x 14-oz (400‑g) can of chopped tomatoes The competition will close at 12:00 (Irish time) on Monday, November 9th and a winner will be chosen randomly from the comments.Īdapted from From Brenda’s Kitchen: 100 Favourite Recipesby Brenda Costiganīrenda says you shouldn’t hold back on the olives, as they give a wonderful flavor to the finished dish.

To be in with a chance of winning From Brenda’s Kitchen: 100 Favourite Recipes, just leave a comment in this post telling us what some of your favorite recipes are. This book, written with busy families in mind and suitable for cooks of all abilities, features some of the most popular recipes from her column as well as many new favorites. A weekly food columnist for the Sunday Independent Life magazine, she has also written three other bestselling cookbooks. We’re excited to announce our first giveaway at Dinner du Jour! Thanks to Gill & Macmillan, I have a copy of From Brenda’s Kitchen: 100 Favourite Recipesby Brenda Costigan to give away* to a reader.īrenda Costigan is one of Ireland’s most renowned cookery writers.

Chocolate bakewell tart