Tyrone Farmhouse Beef Stew
A hearty, slow-simmered Northern Irish beef stew layered with root vegetables, swede, and tender floury potatoes in a rich broth.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •large heavy casserole dish with lid
- •chopping board
- •chef knife
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 21 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 44 g
- calories
- 520 kcal
Instructions
- 1
Toss the beef chunks in the plain flour, salt, and black pepper until evenly coated.
- 2
Heat the oil in a large heavy casserole dish over medium-high heat on the hob.
- 3
Brown the beef in batches until deeply coloured on all sides, then set aside on a plate.
- 4
Add the chopped onions, carrots, swede, and celery to the casserole dish.
- 5
Cook the vegetables for five minutes until slightly softened, stirring up any browned bits from the base.
- 6
Return the beef and resting juices to the dish, then pour in the hot beef stock.
- 7
Add the fresh thyme sprigs and bay leaves to the liquid.
- 8
Bring to a gentle boil, then lower the heat and cover with a tight-fitting lid.
- 9
Simmer very gently on low heat for one hour, stirring occasionally.
- 10
Stir the quartered potatoes into the stew, ensuring they are submerged in the liquid.
- 11
Cover and simmer for another forty-five minutes until the beef and potatoes are fork-tender.
- 12
Remove the thyme sprigs and bay leaves, check the seasoning, and serve piping hot.
Chef's tips
Browning the meat thoroughly creates a deep, savoury foundation for the gravy. Adding the potatoes during the final forty-five minutes ensures they soften without dissolving completely into the broth.
Ingredient substitutions
- swede → parsnips or extra carrots
- braising beef → beef shin or chuck steak
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered saucepan over medium-low heat on the hob, adding a splash of water if the gravy is too thick.
Common mistakes to avoid
- •Boiling the stew vigorously instead of simmering gently, which toughens the beef.
- •Crowding the casserole dish when browning meat, causing it to steam rather than sear.
Serving suggestions
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