How to make celebrity chef Lilly Higgins' rich Irish stew
Life & Style

How to make celebrity chef Lilly Higgins' rich Irish stew

LILLY HIGGINS is a food writer, blogger, photographer and chef.
A former student at Ballymaloe Cookery School, she went on to teach at the the school - starting her food blog ‘Stuff I Make, Bake and Love’ in 2010.
Now a published cook book author, she wrties for a number of national newspapers and magazines in Ireland and has also been a judge on The Great Irish Bake Off on TV3.
She shares her exclusive recipe for Irish stew - perfect for any day.

Rich Winter Stew

Serves 10


4 tbsp olive oil

4lbs good quality stewing beef, cut into chunks

3 medium onions, sliced

6 cloves garlic, peeled & lightly crushed with the back of a knife

1 bottle red wine

1 pint tomato passata

500g carrots, in 2cm diagonal slices

250g button mushrooms, quartered

Salt & pepper

Bouquet garni


Preheat the oven to 160C.

Heat the olive oil in a large saucepan. Add the beef and stir occasionally until each piece gets a nice brown colour.

Add the onions and the garlic cloves. Cook for a further five minutes before pouring on the wine and passata.

Add the carrots and season liberally with salt and pepper.

Bring to the boil, add the bouquet garni, place the lid on and cook in the oven for two hours.