Irish Beef Stew

Perfect for a winter night.

Irish Beef Stew Recipe

Slow cooked and rich in flavour - nothing beats a tasty Irish stew on a cool winter day. Serve with a glass of full bodied red wine and enjoy.

1150g Shin beef trimmed and cut in 1 inch cubes (can be substituted with lamb)
225g carrots cut in quarter inch
225g onions, quartered
8 large potatoes halved
2 large stalks of celery cut to about 1 inch
1 large parsnip
20g chopped parsley
Salt and pepper

Preheat oven to 170'C
Place the beef in a large, oven-proof pot and cover with water, do not use a lid.
Bring to a gentle boil for about five minutes and skim off all surface fat.
Bring to a slow boil and cover the pot. Place in a 170'C oven for about 2 1/2 hours. Prepare carrots, onion and potatoes and place them in the pot. Stir and season to taste. Cook for 30- 40 minutes in the oven until nicely done.
Add the parsnip and celery about fifteen minutes from the end.
Garnish with parsley and serve.



    To make a comment, please register or login
    Mrs P
    20th May 2020
    With this China thing over the barley, when you make a stew or soup throw in a handful or more of Pearl Barley, it is healthy, nutritious, keeps you feeling full for longer and would help the Aussie farmers. Just make sure you buy Australian product.
    20th May 2020
    Good comment. Thanks Mrs P :)

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