The ultimate Irish beef stew

3 hours


Irish stew

  • 1kg braising beef
  • 200g of flour
  • 3 tbsp of pomace oil
  • 4 garlic cloves, smashed and minced
  • 1 small onion, finely diced
  • 20g of thyme, picked and finely chopped
  • 20g of rosemary, picked and finely chopped
  • 1/4 leek, cut into rings
  • 3 carrots, peeled and cut into rounds
  • 1/2 turnip, peeled and cut into a 2cm dice
  • 1 savoy cabbage, small
  • 3 potatoes, peeled and cut into a 2cm dice
  • 300ml of red wine
  • 350ml of beef stock
  • flaky sea salt
  • black pepper, crushed
  • 25g of parsley, finely chopped


To begin, season the flour with a little salt and pepper and toss the beef in it. Shake off any excess flour
Heat the oil in a large pan to a medium heat. Add the diced beef and sear all over until it's a nice golden brown colour. It’s important to do this in stages so as not to overcrowd the pan. You want a really deep caramelisation on the meat at this stage, not to cook it through. Once all the meat is seared, remove from the pan
Start to fry the onions, garlic, leek, rosemary and thyme in a little more oil over a high heat. Once coloured (after approx. 10 minutes) add the red wine and allow to boil away
Once the wine has reduced, add the carrots, turnips, savoy cabbage, beef stock and the pre-seared meat. Cook over a medium heat for 2 hours, adding extra water if it gets a little dry
Once the meat has become tender to the touch and the vegetables are cooked, add the potatoes. Top up again with water, bring back up to a high heat and cook for 25 minutes or until the potatoes are cooked through
Season to taste with salt and black pepper and stir through the parsley. Serve with additional mashed champ or on its own for a perfect warming evening dinner