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Irish Stew

Published by Kellie Moore

old recipe but beatuiful



  • 1/2 bag of potatoes
  • 3 medium / 2 large carrots
  • 1 onion
  • 0.8 kg of mince (preferably beef)
  • 2 beef stock cubes and / or beef gravy powder (very important that you do not use granules)
  • 1-2 medium sized bags of instant mash


Serves 4-6 (plus normally left overs!)

Peel and chop potatoes (not too small or else they well disintegrate), peel and slice carrots, chop onion finely, and place all ingredients in saucepan (I normally use an 8 litre pan but any large saucepan will do - or split between 2 average sized pans).

Fry mince (in its own juices) and drain off fat.

Place mince on top of vegetables in saucepan, and cover all ingredients with hot water. Put pan on a medium-high heat.

Once water begins to boil crumble and add stock cubes and gravy powder - as to taste (if you use granules they tend to clog in this recipe). Stir ingredients well and reduce heat so ingredients are simmering.

Let stew simmer for approximately 1 hour checking occasionally to make sure ingredients are just covered with water.

After 1 hour, turn off heat and add instant mash to thicken - do this slowly and stir continuously. We normally make it thick enough for the spoon to stand up in itself!!! (that's the way it should be - but make it how you like it!!!).

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