Sometimes the most simple things in life are the most delicious. Here is my version of the winter warmer Irish Stew.
Sweat 1 onion and 2 cloves of chopped garlic in a little olive oil then add 2 big leeks thickly sliced and fry a little more.
Brown the meat - in my case I used beef shin about 1 and a half kgs with bone (I know it’s traditionally done with lamb).
Once browned add 850 ml of beef stock, 3 x carrots, 3 x potatoes 3 x parsnips and 2 x turnips peeled and chopped up very chunky.
Then add a big hand full of roughly chopped parsley and 5 bay leaves.
Season with pepper.
Mix and put into a oven heated to 180 degrees for 2 hours using a pot with a lid or a dutch oven or even tin foil. Check every half hour make sure there is enough liquid add if necessary (you want lots of juices to dip your bread into later)
Serve with a green salad and lightly toasted Italian bread which I rubbed with fresh garlic and drizzled with olive oil.