Irish stew | forgotten farmhouse recipes | 19th century cooking | winter recipes | Irish cooking

Prepare the beef stock using one large beef stock cube and bay leaves, stir well, and set aside.

Roughly chop the onions for depth of flavor.

Cut Maris Piper potatoes into cubes for even cooking.

Flour and season the meat with salt, pepper, dried sage, thyme, and chives, ensuring each piece is coated.

In a large cooking pot, add a knob of butter and a drizzle of olive oil, and heat until hot.

Add the onions to caramelize until soft and golden.

Add the seasoned meat to lock in flavor and add thickness to the broth, browning it.

Add all the vegetables to the pot.

Pour in the beef stock and then add the potatoes, stirring well.

Bring to a boil, then reduce the heat and allow to simmer for two hours with the pot lid half on, checking and stirring often.

Equipment Needed

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