Celebrate St. Patrick’s Day with this traditional Irish stew. Like our bone broth, it’s the simmering that brings the dish together. So get it cooking, enjoy the festivities and afterward have a grand stew ready to serve! ☘️
- 400g stewing beef, cubed
- 2 tbsp olive oil
- 3 onions, peeled and diced
- 3 carrots, peeled and diced
- 8 cloves garlic, peeled and crushed
- 1 bay leaf
- Salt and pepper
- 2 tbsp tomato puree
- 1/2 tsp ground cinnamon
- 6 sprigs fresh thyme
- 400ml Osius Organic Bone Broth with Turmeric
- 200ml red wine
- Large bunch parsley, roughly chopped
Add olive oil to a large pot and set over a medium high heat. Add the beef and brown it off. This should take 2 – 3 minutes. Once it’s brown, take the beef out of the pan and set aside.
Without cleaning the pot, add carrots, onion, bay leaf and garlic. (Having the beef in the pot first leaves plenty of flavour for the vegetables to take on.)
Stir often, cooking until the onions are translucent and the carrots are soft.
Add the rest. Tomato puree, ground cinnamon, thyme, our bone broth, red wine and parsley all go into the pan. Stir to combine and after, add the beef back in.
Cover the pot with a lid and simmer for up to two hours, or until the beef is tender.
Serve with mash or vegetable mash (which can be levelled up with a splash of vegetable, chicken or beef bone broth).