O'Donoghue's Beef Stew
 
Author:
Recipe type: Soups and Stews
Serves: 0
Ingredients
  • 1 1/2 pounds round steak; or stew steak
  • 3 medium carrots
  • 3 medium parsnips
  • 1/2 Cup barley, pearled
  • 8 potatoes
  • stock or soup mixture (beef or oxtail)
  • salt
  • pepper
  • mixed herbs
Instructions
  1. Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above.
  2. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins).
  3. Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1 hour from start-time taste and check the potatoes. If it tastes ok then its done. Remember the best stews are left on for a long time 1 1/2 hrs or more.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.