Get membership from €16.67/ month
Watch Trailer

Irish

Succulent Irish Beef Stew

by chef Micheal Mckernan

Difficulty: Moderate
25 mins  Preparation  2.5 hrs   Cooking
This dish is in the centre of every Irish home; everyone’s mother or father, aunt or uncle always made the best stew. It’s a food very close to my heart – I remember rushing home from school to get a bowl. Served all over the world in every Irish bar or home, this easy recipe is a guaranteed crowd pleaser and an absolute winter warmer. You can’t not love it!!
SPONSORED BY
Clean and cut leek into chunky pieces. Peel onion, potatoes and carrots. Submerge the potatoes in a bowl of water to keep them from turning brown.
Metric US/Imperial
  • Diced beef -  850 g
  • Carrot(s) -  4 unit(s)
  • Onion(s) -  1 unit(s)
  • Celery -  220 g
  • Plain flour -  35 g
  • Leek(s) -  250 g
  • Potato(es) -  3 unit(s)
  • Thyme -  1 unit(s)
  • Beef Stock -  1200 ml
  • Stout beer -  400 ml
  • Salt -  2 G
  • Bay Leaf -  2 unit(s)
A deep wide-based pot with a lid, wooden spoon and a piece of string
Lamb can be used if preferred.
Gluten, Celery, Sulphites.

You may also like