IRISH STEW

1 tbsp olive oil 3 cups of water
2 lbs boneless round steak, cut into chunks, or beef stew meat.
1 tsp salt 3 large potatoes, peeled and quartered
1 tbsp rosemary 1 large onion, rough chopped
1 cup beef stock 2 carrots, peeled and rough chopped
1 parsnip, peeled and roughly chopped
1 cup roughly chopped leeks parsley
1 tsp freshly ground pepper



Heat oil in Dutch oven, add beef and cook, stirring gently until evenly browned. Season with salt and fresh ground pepper to taste. Add onion, carrots, parsnips, and cook with meat for approx. 5 minutes.

Add water and beef stock, bring to a boil, before turning heat to low. Simmer for 1 hour, until meat is tender. Stir in potatoes and simmer. After 20 minutes, then add leeks and rosemary. Continue to simmer over low heat, uncovered until potatoes are tender. Serve hot in bowls garnished with fresh parsley.