This looks pretty similar to what I made but I chop up onion instead of using whole cocktail onions like in the picture. I've altered the recipe below to include what I put in the stew. I serve it on top of some mash potato with a warm piece of crusty bread and butter.
Irish beef stew
Ingredients
1½kg/3lb 5oz stewing beef, cut into cubes
Flour seasoned with salt and
pepper
175g/6oz chopped bacon
Olive oil and butter
1 chopped onion
18 button mushrooms, left whole
or regular mushrooms cut in quarters
3 carrots, cut into quarters or
12 baby carrots, scrubbed and left whole
2 celery stalks, cut into chunks
A handful of green beans
Salt and freshly ground black
pepper
1-2 Tbsp Tomato paste
1 Tbsp chopped thyme
A few cloves of garlic, crushed
and grated
425ml/15fl oz red wine
425ml/15fl oz beef stock
Preparation method
Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables (except green beans), garlic, herbs, tomato paste, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender - anywhere from 1.5 to 3.5 hours. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Throw the green beans in for the last 30 minutes so they aren't over cooked.
