Happy Paddys weekend everyone! For those of you lucky enough to actually living in Ireland now, you have a long weekend of fun and frivolity to look forward to. What could be more important than some decent soakage!? (For those of you who dont know, soakage is hearty heavy food to eat when one is intending to consume large amounts of alcohol! Perfect for the day thats in it!) Irish stew, in my mind, is traditionally a lamb based stew. But so many people prefer a beef version and this one is so tasty yet really healthy. I will confess that it does not contain any of the traditional Guinness or other stout as I was trying to keep it healthy. It doesnt need it though, its still great!
Irish Beef Stew
- 500g lean stewing beef pieces
- 1 large onion, chopped
- 3 carrots, sliced
- 2 leeks, sliced
- 1/2 swede, cut into bite sized pieces
- 750ml Good beef stock – You can use a stock cube but I really think good stock makes a difference
- 400g potatoes, peeled and cut into chunks (If you want you can cook these seperately and mash them)
- 50g frozen peas
- Salt and pepper
- Heat 1 tsp of olive oil in a large oven proof casserole. Add the beef pieces a few at a time to brown them.
- Stir in onions, carrots leeks and turnips. Stir to coat well and then add the stock.
- Bring to the boil then pop in a preheated oven at 150 degrees Celsius for 1 hour.
- Check the dish after an hour. It may need a little hot water to keep it moist. Return to the oven for an hour.
- If using, 20 minutes before serving, add the potatoes to the pot and stir well.
- Add the peas about 5 minutes before serving.
- I love this with lots of cabbage too!