Beef, Lentil and Potato Stew

Celebrate Potato Lovers' Day with this super stew. It makes the most of 100% Irish beef and tomatoes to help you give your family the warmth they need in the winter months.   

Prep time: 15 minutes

Cook time: 85 minutes

Servings: 2 people


Heat the sunflower oil in a large, heavy-based casserole dish over a moderate heat.

Season and then sear the beef chunks, in batches if necessary, until golden brown in colour all over.

Remove and transfer to a colander set over a bowl.

Reduce the heat a little then add the potato to the dish and let it cook for 1-2 minutes, stirring occasionally.

Add the lentils, chopped tomatoes, sun-dried tomatoes, bay leaf and beef back to the dish.

Stir well, then add the stock. Bring the stew to the boil, then cover and reduce to a simmer for 60-70 minutes until the beef is tender and the lentils are soft and cooked.

Remove from the heat and adjust the seasoning to taste.

Spoon into individual ceramic serving dishes.

This recipe is perfect for making in large batches and freezing to use at a later date.



50ml sunflower oil
500g stewing beef, cut into 2 inch chunks
500ml beef stock
2 large potatoes, peeled and cut into large chunks
100g sun-dried tomatoes, drained
1 bay leaf
150g red lentils, soaked in cold water overnight
400g canned chopped tomatoes
Freshly ground pepper