Irish beef and oyster stew

Method

1. Cut the beef into bite-sized chunks and dip in seasoned flour. Shake off excess and set aside on a plate.
2. 2, Heat 2tbsp oil in a pan and gently fry the onions and garlic over a gentle heat until softened but not brown. Transfer to an oven-proof casserole dish.
3. Add remaining oil to pan and fry beef in batches to brown on all sides. and add to the casserole. Pour over beef stock and red wine and bring to the boil and leave to bubble. Season with salt and freshly ground black pepper. Turn down to simmer for 1½ hrs with the lid half on, or until the beef is tender.
4. Meanwhile, roll out the pastry thinly on a floured work surface. Cut out 4 shamrocks, using plain pastry cutters for the leaves and a thin strip for the stalk.
5. Place on a greased baking sheet. Brush with beaten egg then bake at 200ºC/400ºF/gas 6 for 10 mins until golden and crisp.
6. When the beef is tender, add the oysters and add any juice in the shells and cook for 5 more mins.
7. Serve the beef and oyster stew in bowls, scattered with parsley and topped with the pastry shamrock.

By Anna Penniceard