Celtic Beef Stew

This savoury dish can easily and inexpensively be extended for more than one meal and a larger meal at that. Parsnips are a nice alternative to the turnips and add a more robust flavour to the stew. With this recipe you simply get the best of three worlds, one pan cooking, minimal effort and maximum hearty deliciousness.   

Celtic Beef Stew

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Serves 6

1 1/2 lb. stewing beef

1 large onion, peeled and chopped

2  large potatoes, chopped

3 large carrots, peeled and chopped

2 cups diced turnip

1 cup frozen chopped kale

4 to 5 cloves of garlic, peeled and crushed

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 can (approximately 796ml) tomato sauce

1/4 cup flour

2 cups water

2 1/4 cup beef stock

3 bay leaves 

Preheat oven to 350ºF. 

Combine all the ingredients into a large roasting pan. 

Bake for 3 hours. Serve with fresh chopped parsley and soda bread.