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Irish Style Beef Stew

Irish stew


2 ox cheeks diced

2 tbsp oil

Salt and pepper

8 shallots or small white onions

4 carrots

12 potatoes

500ml Guinness

600ml beef stock

1 tbsp Worcestershire sauce

1 tbsp Rosemary

1 tbsp thyme

Here’s how

Cut the beef into chunks and season with salt pepper and olive oil.

Pre heat a casserole pan and brown off the beef on all sides.

Lift the beef out of the pan and place the shallot and carrots in.

Cook the vegetables for 5 minutes then return the beef to the pan with the Guinness, beef stock and Worcestershire sauce .

Sit the whole potatoes in the liquid and sprinkle with rosemary and thyme.

Place the lid on the pan and place in the oven for 4 hours at 150c or until the beef is tender or you can cook in the slow cookery for 6 hours on medium.

serve with soda bread

Soda bread


300g Self raising flour

100g Wholemeal flour

1 tsp Salt

1 tsp Bicarbonate of soda

300ml buttermilk or (100g plain yogurt and 200ml milk)

2 tbsp rolled oats

Here’s how

Pour both flours into a mixing bowl with the salt and bicarbonate of soda.

Using your hand blend the flours together for an even distribution.

Make a well in the middle of the bowl and pour in the buttermilk.

Using a spoon fold the mixture together to form a ball of dough.

Transfer the mixture onto a clean work surface with the rolled oats and gently shape and roll together the bread in the oats.

Transfer the soda bread into a 2lb loaf tin and bake in a pre heated oven 180c for 25 minutes.


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