Perfect for celebrating St Patrick's Day
Irish Beef and Root Vegetable Stew
This rustic Irish beef and root vegetable stew is a hearty and comforting dish, featuring tender chunks of beef simmered with sweet onions, parsnips, and carrots in a rich beef broth. Seasoned with aromatic herbs, it's finished with firm potatoes, creating a satisfying and deeply flavourful meal. Perfect for celebrating St Patrick's Day!
- 1.1kg braising beef, diced into 3cm pieces
- 3 tbsp cooking oil
- 1 x large onion, chopped
- 2 x medium parsnips, peeled and roughly cubed
- 2 x medium carrots, cut into thick slices
- 950ml beef broth
- 2 x bay leaves
- 1 tsp dried marjoram or thyme
- 750g firm potatoes, roughly chopped
- Sea salt and freshly ground pepper
Print this recipe
1. In a large, heavy-based pot, heat the cooking oil over medium-high heat. Season the beef pieces with sea salt and pepper, then brown them in batches until a deep colour is achieved on all sides; remove the beef and set it aside.
2. Lower the heat to medium, add the chopped onion, parsnip, and carrots to the pot, and cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
3. Return the browned beef to the pot, pour in the beef broth, add the dried bay leaves, and your chosen dried herb (Marjoram offers a gentle, floral aroma). Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook slowly for 1 hour and 40 minutes, or until the beef is very tender.
4. Add the chopped potatoes to the stew, continue to cook, covered, for another 25-35 minutes, or until the potatoes and beef are tender. Discard the bay leaves, then season the stew to taste with sea salt and freshly ground pepper before serving.
