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
- 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).
- 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.