Growing up in Ireland, stew was a staple in our house. My mum, having a plate of stew on the table for me after a long day at school is one of my warmest childhood memories. For me there is nothing better on a cold rainy March day. The stew I had as a child was always made from beef, not your traditional Irish stew made with lamb.
These days I tend to make stew just a few times in the year St. Patrick’s day being one of them. The quality of the beef needs to be good so I always choose Irish beef as it’s grass fed which is better for you. I follow my mum’s lead here and use stewing beef, if you can’t get stewing beef ask your local butcher to recommend a suitable cut of beef. When cooked the meat needs to be so tender it melts in your mouth. Served with champ, it really is the best comfort food.
For the stock I used a low salt vegetable bouilion but you can use a beef stock if you like. My mum used to use an oxtail soup mix! Sorry Mam, love you xXx
600g stewing beef
2 large carrots
2 large parsnips
1 large white onion
1 large clove of garlic
1 litre stock
1 tbs + 1tsp olive oil
2 tbs Worcestershire sauce
120ml red wine
small bunch thyme
1 tbs chopped flat leaf parsley
1 dried bay leaf
1 tbs tomato puree
sea salt and black pepper
- Pre heat the oven to 180 degrees C
- Make your stock now if you need to
- Prep your vegetables – peel and chop carrots and parsnips, peel and slice onion, crush garlic.
- Season the raw meat with a little sea salt and freshly crushed black pepper.
- Heat 1 tbs olive oil in a large casserole dish
- Brown the meat in batches and let it rest in another bowl when all the meat is browned
- Add a tsp of olive oil to the casserole dish then add the onion and cook gently until softened
- Add the carrots, parsnips and garlic
- Then add the worchestershire sauce, tomato puree and wine and stir
- Return the meat to the pot and cover with the stock
- Drop the thyme and bay leaf into the pot and cover
- Place in oven and cook for 2 and 1/2 hours, stiring half way through.
- Sprinkle the parsley on top when serving.
- Serve with champ or your favorite mash.