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A Braisin' Beef Stew


  • A drizzle of olive oil
  • A knob of butter
  • 1 tablespoon of flour
  • 2 onions, quartered and sliced thickly
  • 8 button mushrooms, quartered
  • 1 clove of garlic, crushed
  • 6 streaky rashers (smoked or green – we use Gubbeen bacon)
  • 1kg lean Stewing beef, in decent sized hunks
  • 6 rooster potatoes, quartered
  • 1 glass of red wine (for cooking!)
  • 1 good squeeze of tomato puree or one tin of tomatoes
  • Salt, pepper & sugar
  • 1 pint beef stock
  • 2 tablespoons of mixed herbs (any of parsley, sage, rosemary or thyme)
A Braisin' Beef Stew


  • Heat the oil in a pot and fry off the bacon and the beef.
  • Then remove and set aside.
  • Then add the butter, onion and garlic and when soft add the flour and cook for 2 minutes.
  • Then add back in the beef, the bacon, the tomato, the mushroom, the stock, the red wine, salt, pepper and sugar.
  • Give everything a good stir, turn down the heat to nice and low, cover and let simmer for a minimum of 1 ¼ hours.
  • Add the spuds and simmer for another ½ an hour or until spuds are cooked.
  • Sprinkle with fresh herbs and serve with crusty bread.