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
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.