Beef And Wild Garlic Stew

Beef And Wild Garlic Stew

4.38 from 8 votes
Course Main Course
Cuisine Irish
Servings 4


  • 1 tbsp. oil
  • 400 g stewing beef chopped into pieces
  • 2 onions chopped
  • 2 carrots chopped
  • 1 tbsp plain flour
  • 1 tbsp. red pesto optional
  • 1 tbsp. tomato puree
  • 100 ml red wine
  • 800 ml beef / veg stock
  • 1 tbsp wild garlic pesto optional
  • 6 potatoes boiled to serve
  • 2 tbsp butter to serve
  • Salt and pepper


  • Preheat the oven to 160˚C.
  • Heat a large ovenproof pan, over high heat with a little oil and add in the meat.
  • Sear the meat for 2-3 minutes. Add the vegetables and continue to sauté on a low heat for 4-5 minutes until they are beginning to soften.
  • Next, add in the plain flour, tomato purée, and use this to dry up any juices that are on the pan.
  • Stir the red pesto, red wine and stock. Season well.
  • Bring to the boil and add the lid to simmer. Reduce the heat to low and simmer for 90-120 minutes or Transfer in the oven and braise until the beef is cooked through and tender.
  • In the meantime, place the potatoes in a saucepan of salted water. Place over medium heat and simmer for 25-30 minutes until softened when pierced. Drain the water and keep warm until needed.
  • Remove from the heat and layer the crushed boiled potatoes over the stew. Add some butter and season with salt and pepper.
  • Serve immediately.
Keyword Beef, garlic, Kevin Dundon, spring, stew, wild garlic

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