O'Donoghue's Beef Stew


  • 1 1/2 pounds round steak or stew beef
  • 3 medium carrots
  • 3 medium parsnips
  • 1/2 cup barley, pearled
  • 8 potatoes
  • Stock or soup mixture (beef or oxtail)
  • Salt and pepper
  • Mixed herbs


  1. Boil some water in a large saucepan, sufficient to cover the meat and have approximately 1 inch left above. 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 minutes).
  2. Add the peeled whole potatoes and some stock/ soup mixture or corn flour (cornstarch mixed with cold water) to thicken. Keep the mixture simmering and stir occasionally; after about 1 hour from start time, taste and check the potatoes.

Remember the best stews are left on for a long time, 1 1/2 hours or more.