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Canadian Irish Stew with Beef

Though Irish Stew is traditionally made with lamb, this made with know-your-farmer beef version with on-hand root vegetables is comfort in a bowl on a cold Winter Ides of March or St. Paddy's Day Eve.
Course Main
Cuisine Canadian
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8
Author Valerie Lugonja and Jamie Oliver


  • 2 Tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion , peeled and chopped
  • 1 handful fresh sage leaves (1 package)
  • 1 kilo quality know-your-farmer beef stew meat cut into 1.5 inch pieces
  • 1 tablespoon sea salt
  • 100 churns of freshly ground black pepper (depending upon your grinder)
  • 1/2 cup flour , to coat beef (in brown paper lunch bag)
  • 2-3 parsnips , peeled and quartered
  • 4 carrots , peeled and halved
  • ½ butternut squash , halved, cleaned and chopped
  • 500 g small potatoes , skin on
  • 2 tablespoons tomato purée paste
  • ½ bottle red wine (or 350 ml more beef stock)
  • 285 ml organic beef stock

For the Garnish:

  • finely grated zest of 1 lemon
  • 1 tablespoon finely chopped rosemary needles
  • 2 tablespoons finely chopped flat leafed parsley leaves
  • 1 large clove garlic , peeled and minced
  • 1 teaspoon salt


  1. Preheat the oven to 300ºF
  2. Put a oil and butter into a dutch oven
  3. Add onion and sage leaves; fry for 3 or 4 minutes
  4. Add tomato purée, wine and stock to combine
  5. Flour meat by shaking it in a brown paper bag with flour and seasonings; add to pan with all of the vegetables (potato, parsnips, carrots, squash, parsnips, artichokes)
  6. Season well with freshly ground black pepper; add salt
  7. Bring to the boil, then place a lid on top and cook in preheated oven until tender (3-4 hours: if meat falls apart easily it's done)
  8. Turn the oven to 225°F and hold until ready to eat

Prepare the Garnish:

  1. Mince the garlic and add the salt to it on a cutting board; press with a fork to emulsify the garlic and salt
  2. Add lemon zest and rosemary and parsley to garlic mixture; combine well

Serve the Stew:

  1. Ladle into bowls and garnish with lemon, garlic, parsley mixture immediately (do not miss this step)
  2. Serve with warm, crusty Irish Soda Bread