Coming from Irish roots - this was a huge staple in my house. My grandmother whenever I would go to her house always had a huge pot of this on the go in the kitchen and I remember we would all grab a mug and scoop up some of the broth to sip. It was delicious!
My grandfather would be forever sat by the kitchen sink with a big plastic bucket at his feet, while he peeled the potatoes.
Traditionally you would never find Sweet Potato in an Irish Stew, but I love the sweetness it gives to the broth. My grandmother would probably tell me off if she was alive today. Never one to stray from her traditional recipe.
I also make this version in a slow cooker, so it's great for busy days, add in the ingredients and then later on you have a delicious meal to sit down and enjoy with the family.
Leftovers are perfect for freezing, but we never have any left. Literally as soon as it hits the table and one lot of bowls are cleared, everyone is digging in for seconds.
Extra Easy - syn free per serving
WW Smart Points - 7
- 1kg of stewing beef
- 1 onion, roughly chopped
- 2 sticks of celery, chopped
- 1 leek, sliced thinly
- 2 cloves of garlic, crushed
- 2 carrots, roughly chopped
- 1 small swede (rutabaga), peeled and chopped
- 1 parsnip, peeled and chopped
- 1 medium sweet potato, peeled and chopped (or you can use a mixture of white and sweet potato or just white potato, I personally prefer sweet potato)
- ½ tablespoon of thyme
- 1 tsp of mixed herbs
- 2 bay leaves
- 1 heaped tablespoon of tomato paste
- 1 tablespoon of apple cider vinegar
- salt and black pepper to season
- chicken or beef broth/stock
- spray oil
- Spray a pot with some olive oil
- Lightly brown the beef and set aside
- Add the onion, celery and
eeksand saute to soften
- Add all ingredients to a slow cooker
- Add enough broth/stock to just cover ingredients
- Set temp to low for 6-7 hours.
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