Murphy's Tatahash
- Preparation and cooking time
- Prep:
- Cook:
- 2-3 hours/ overnight
- Easy
- Serves 4
Northern beef and potato stew with crust on the side
Ingredients
Stew
- 2 x onions, diced
- 5 baking potatoes, peeled and chopped in to cubes
- 450-500g stewing steak in cubes (ideally from a Butcher)
- 2 beef stock cubes
- 2 tbsp Worcester sauce
Crust
- 2 x onions, diced
- 5 baking potatoes, peeled and chopped in to cubes
- 450-500g stewing steak in cubes (ideally from a Butcher)
- 2 beef stock cubes
- 2 tbsp Worcester sauce
- 100g butter or lard (cold)
- Pinch of salt
- 225g plain flour
Method
- STEP 1Cook the onions until soft then add the stewing steak to brown.
- STEP 2Add the potatoes with two beef stock cubes and cover with boiling water until the potatoes are covered.
- STEP 3Add salt and pepper and 2 tbsp Worcester sauce.
- STEP 4Simmer for 45 minutes (minimum), then turn off the pan and leave for 2-3 hours. Ideally to be left overnight. Reheat when ready to serve.
- STEP 5To make the crust, pre-heat the oven to 180 fan. Add together the flour and butter/ lard in a large bowl and rub with fingertips until it makes breadcrumbs.
- STEP 6Stir in a pinch of salt and 2-3tbsp water and mix to make a dough.
- STEP 7Kneed the dough on a flat service and transfer to a tray. Bake until brown and serve with the stew.
