The Mothership's Irish Beef Stew

There is simply nothing better than on a cold day coming home to a big bowl of gorgeous beef stew. Its like getting a big warm hug of yumminess. This recipe comes courtesy of Joanne's mam Betty, its still the best stew I have ever had so I am sharing with you the family secret. It's incredibly simple to make and does not require any fancy cooking skills or techniques. Also before I start it's worth noting that with stews or casseroles they are always best made the day before eating allowing for the flavours to grow and develop with each other.


600g of round beef steak cut in to 2cm cubes
450g of good quality steak mince
3 large carrots diced in to 1cm cubes
2 parsnips diced in to 1 cm cubes
1 large onion finely chopped
3 celery stalks finely chopped
1 bouquet garni
Salt & pepper
1 packet of oxtail soup
1 packet of farmhouse vegetable soup
1300ml of cold water
Rapeseed oil
2tsp of butter
  1. Fry the mince with 2tsp of oil in a large saucepan 30cm in diameter. Frying until gently browned, remove and drain on kitchen paper.
  2. Now fry the steak in 2tsp of oil until browned all over, remove and drain any excess grease on kitchen paper.
  3. Fry the onions, carrots, onions, parsnip and celery in the butter for 4 mins on medium heat until onions become translucent. Add the soup mixes, water, mince, steak and bouquet garni, bring to the boil and reduce to a simmer for 2 hours. After 2 hours season to taste with salt and pepper.
  4. Before serving boil some potatoes and once cooked add to the stew.
  5. Serve!

How easy was that? good honest easy food.

Thanks for reading,