Method

• Peel and chop two onions
• Chop two sticks of celery
• Chop Bacon
• Slice Mushrooms
• Heat one tablespoon of the oil in a large frying pan and add the bacon,
• Cook until crisp and then remove from the pan.
• Add another tablespoon of the oil to the remaining bacon fat and heat until hot.
• Add the meat and seal off. Remove from pan.
• Add half the butter, onions and celery to the juices.
• Cook for 10 minutes then mix in the flour and tomato puree.
• Cook for 2 minutes then add the stock.
• Bring to the boil and whisk.
• Place the sealed meat and bacon in a casserole and pour over the onion mixture.
• Simmer on the stove top with a lid for about 2 hours, stirring occasionally.
• When meat is fork tender heat the remaining oil in a frying pan until hot and add the mushrooms until golden.
• Add parsley to the stew.
• Check seasoning and serve with creamy mash using potatoes sourced from Northern Ireland.