Member recipe
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Murphy's Tatahash

By xxennax (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 2-3 hours/ overnight
  • Easy
  • Serves 4
Northern beef and potato stew with crust on the side
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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 1
    Cook the onions until soft then add the stewing steak to brown.
  • STEP 2
    Add the potatoes with two beef stock cubes and cover with boiling water until the potatoes are covered.
  • STEP 3
    Add salt and pepper and 2 tbsp Worcester sauce.
  • STEP 4
    Simmer 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 5
    To 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 6
    Stir in a pinch of salt and 2-3tbsp water and mix to make a dough.
  • STEP 7
    Kneed the dough on a flat service and transfer to a tray. Bake until brown and serve with the stew.
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