Irish Hearty Beef & Potato Stew

Irish Hearty Beef & Potato Stew Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
120 mins
Serves Serves:
4
Per Serving %RI
KCAL 400 18%

Method

This traditional Irish stew recipe is stacked full of delicious, hearty ingredients ready to warm your belly through the cold winter months. The addition of red wine in the beef stock adds a rich and warming quality blending beautifully with the flavours of onion, thyme and garlic. A staple for your winter recipe repertoire.  

In a large oven proof dish, heat a tablespoon of the olive oil.

Place the flour in a shallow bowl. Season the beef with salt and pepper dip in the flour, shaking off any excess.

Add half the meat to the casserole dish and cook over a medium high heat until brown, turning until chunks are sealed.

Transfer the meat to a bowl and repeat the process using the remaining tablespoon of oil.

Remove the meat and melt the butter in the casserole dish. Add the onions, potatoes, carrots and turnip and cook over a low heat, stirring occasionally, until the onion is softened.

Add the wine and bring to a boil, stirring to remove any sticky pieces on the bottom of the casserole dish. Pour in the stock and bring to a boil. Re-add the browned meat and juices along with the thyme, garlic and bay leaf. Cover and simmer over a low heat until the meat is tender, about 1½ – 2 hours.

Remove the lid for about 15- 20 mins towards the end and turn up the heat slightly to allow to simmer if you feel the sauce needs to reduce and thicken.

Remove thyme and bay leaf before serving in a bowl. Best eaten with a spoon!

Explore more winter recipes.

Ingredients

1kg beef cut into 4cm chunks

750g Rooster potatoes, peeled and cut into chunks

30g unsalted butter

2 medium onions diced

2 carrots, diced

150g turnip, peeled & diced

500ml red wine

500ml beef stock

2 sprigs of thyme

2 cloves of garlic, crushed

2 tbsp plain flour

Salt & pepper to taste

1 bay leaf

1kg beef cut into 4cm chunks 750g Rooster potatoes, peeled and cut into chunks 30g unsalted butter 2 medium onions diced 2 carrots, diced 150g turnip, peeled & diced 500ml red wine 500ml beef stock 2 sprigs of thyme 2 cloves of garlic, crushed 2 tbsp plain flour Salt & pepper to taste 1 bay leaf

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