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  • Writer's pictureAttracta Roach


This always reminds me of my childhood, coming home from school on those cold evenings to a hearty bowl of stew. The meat was definitely tender because my mother would have the pot stewing for half the day.

Now I make it for my family. It is so simple it gives you time to do other things while it cooks. Traditionally, it is made with mutton/lamb, but I prefer beef. Also, I throw in vegetables that I think will blend well with the other ingredients and happen to be in my fridge. So don’t be afraid to add what you like and make use of the last of those veggies.


500g/1 lb stewing beef, diced (gravy beef is really good)

1 onion, sliced into wedges

2 large carrots, thickly sliced

Half a swede (turnip as we call them in Ireland – orange vegetable with skin purple on top)

3 medium parsnips, thickly sliced

6 medium potatoes, cut in half

I like adding mushrooms and celery and even a bay leaf. About a handful of each, sliced thickly.

2-3 tablesp. cornflour

Beef stock or 1 teasp. of vegemite

Serves: 4 people


  1. Sauté the onion, along with the beef in a large stewing pot until the beef is lightly browned.

  2. Then add all the other vegetables and beef stock. Since living in Australia I have used vegemite as it gives the same flavour as beef stock. I use about a teaspoon of vegemite and then fill the pot with enough cold water to cover everything.

  3. Bring slowly to the boil and simmer for at least 1 and half hours. I prefer cooking for longer, until the meat start to break apart.

  4. Mix the cornflour with enough cold water to make a runny paste. Then add to the stew to thicken.

  5. Season with salt and pepper.

  6. Serve in bowls, as there is as much to drink as there is to eat.

With the cold darker evenings approaching, it is a great meal to keep the chill away.

Have an earthly passionate weekend,

Attracta & the earthly passion team.

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