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.