2 tbsp butter
2 leeks, sliced
1 tsp black pepper
2 lb beef, cut into chunks
3 celery stalks, sliced
2 medium carrots, sliced
4 golden potatoes
3 cloves garlic, crushed
5 cup warm water
1/2 cup parsley


1.Chop the leeks and wash the pieces well since dirt can get wedged between the layers of the leeks.
2.In a large pot melt the butter over medium heat and add the leeks to the melted butter. Stir the leeks into the butter. Cook for 6-7 minutes stirring regularly. Stir in 1 teaspoon of black pepper and garlic slices. Cook for 1 minute and add the beef. Cook for 5 minutes or until the beef is mostly browned stirring regularly.
3.Add the water, carrots, potatoes, celery, parsley and the rest of the black pepper. Add salt to taste.
4.Cook covered on medium heat for 1 hour stirring every 5-7 minutes. Be sure the scrape the bottom of the pot when stirring to bring up additional flavor and prevent burning.

There’s not much better than hot stew on a cold day and this Irish Beef Stew is no exception. When we made this there was a sprinkling of snow coming down outside and an icy bite in the air. The stew was perfect. Leeks add a smooth buttery onion taste, they also give a nice green Irish tint to the whole thing perfect for a St. Patrick’s Day  dinner. You can buy a beef roast and cut it yourself or buy stew meat from your local grocery store which has pre-cut beef.

The hardest part of the recipe is smelling it while it cooks and not being able to eat it right away.

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