Irish Stew


Irish Stew


2 ox cheeks, diced

2 tbsp oil

Salt and pepper

8 shallots or small white onions

4 carrots

12 potatoes

500ml of Guinness

600ml of beef stock

1 tbsp of Worcestershire sauce

1 tbsp Rosemary

1 tbsp thyme


Cut the beef into chunks and season with salt, pepper and olive oil.

Preheat a casserole pan and brown off the beef on all sides.

Lift the beef out of the pan and place the shallots and carrots in the pan.

Cook the vegetables for 5 minutes and return the beef to the pan with the Guinness and beef stock.

Sit the potatoes in the liquid and sprinkle with rosemary and thyme.

Place the lid on the pan, then place in the oven for 4 hours at 150°c or until the beef is tender.


Products Used:

MasterClass Shallow 4 Litre Casserole Dish with Lid - Ombre Grey

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

MasterClass Deluxe Stainless Steel 30cm Food Tongs

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

Maxwell & Williams Caviar Coupe Bowl Black