St.Patrick’s Day Hereford Beef Stew

Whether you’re joining in on the festivities or not you can still enjoy some traditional tastes with our take on Irish stew using Hereford Beef. This one is best done in a slow cooker but you can easily replicate using a large pan kept on your hob at a medium-low heat and stirred intermittently over 3-4 hours.

Serves: 2

Total time (prep and cooking): 5 hours


  • 500g of diced Hereford Beef
  • 1 tablespoon of olive oil
  • 1 litre of beef stock if you have or 1 litre of beef stock made with 2 stock cubes
  • 1kg of floury potatoes
  • 1kg of carrots
  • 1kg of parsnips
  • 5-6 shallots
  • A handful of parsley
  • Ground salt and pepper to season


  • Chop your potatoes, shallots, carrots and parsnips into chunky bite-sized pieces (don’t go too small for the best consistency).
  • Season your diced Hereford Beef with salt and pepper before sealing on a hot frying pan with a tablespoon of olive oil for 1-2 minutes. Allow your beef to rest on some kitchen paper for at least 5 minutes before adding to your slow cooker.
  • Turn your slow cooker on to its highest setting, adding the potatoes, shallots, carrots and parsnips, followed by a litre of beef stock and rested diced beef.
  • Keep your slow cooker on its highest heat for at least 1 hour before turning to the medium heat for a further 3-4 hours. If you want to thicken your gravy sauce, add a sprinkling of gravy granules.
  • Once you’re happy with the consistency, serve in bowls for a hearty meal seasoned with salt, pepper and chopped parsley.