beef stew

There's something undeniably comforting about a hearty, simmering pot of beef stew. Its rich aroma fills the kitchen, inviting memories of home-cooked meals and cosy gatherings around the table. A classic favourite that transcends generations, beef stew is a dish that warms both the body and the soul. With tender chunks of beef, vibrant vegetables, and a flavorful broth, this recipe is a timeless celebration of comfort food. Whether you're looking for a satisfying meal on a chilly evening or a dish to share with loved ones, this beef stew is the epitome of wholesome, homemade goodness.

We all have our own recipe preferences, my mother made the best stew, in my taste buds! I made a few very small tweaks, plus a secret ingredient. 

Ingredients

• 700g approx good quality diced / stewing beef or round steak 
• 1 or 2 ice cubes of frozen Liver (secret ingredient, I blitz liver with some water and freeze in ice cube trays)
• 5 - 6  big Carrots
• 1 head of Celery
• 2 Onions
• 2 - 4 Garlic cloves
• 10 splashes of Worchester sauce
• 1 litre of Beef stock
• 500 ml Beef bone broth
• Season with black pepper and salt

Instructions

1. Chop onions roughly
2. Peel garlic cloves
3. Chop carrots into big chunks (wash if not organic)
4. Chop celery into big pieces
5. Put casserole saucepan on hob
6. Add oil
7. When hot add beef and liver, stir until browned
8. Add onions and garlic cloves, stir
9. Add carrots, then celery on top (DO NOT STIR)
10. Add stock and bone broth if using
11. Add worchester sauce and seasoning
12. Heat oven to 150 degrees
13. Bring casserole to boil on the hob and transfer into the oven for 2 hours
14. You can also do the entire cooking on the hob

​I like to cook my stew the night before we eat, as it always tastes better the next day. Sometimes I will add big spuds to it. We like a lot of soup, if you don't just add less stock / bone broth. Leftovers are used for the next days lunch or frozen for a lazy day.

Enjoy.

Geraldine Fitzpatrick