O'Donoghue's Beef Stew

1 1/2 lbs Steak (stewing or round)

3 medium sized carrots

3 medium sized parsnips

1/2 cup pearl barley

8 potatoes (or more if you're hungry)

stock or soup mixture (beef or oxtail)

Salt, Pepper, Mixed herbs

Boil some water in a large saucepan, sufficient to cover the meat and have approximately 1" left above. Put in the chopped (large chunks) meat. Lower heat to keep the stew simmering. Put in the chopped/diced carrots and parsnips. Add herbs, salt and pepper to taste. Leave simmering for a while (say 20 minutes). Add the peeled whole potatoes and some stock/soup mixture or corn flour to thicken. Keep the mixture simmering and stir occasionally. After about 1 hr. from start-time, taste and check the potatoes. If it tasted OK, then it's done. Remember the best stews are left on for a long time 1 1/2 hrs or more.

Reprinted from http://www.irelandnow.com/heritage/recipes.html