Chef Mark Moriarty’s Irish beef stew

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This Irish beef stew has some special ingredients that make it irresistable

When you go to make a beef stew, you’re imagining that nostalgic bowl of comfort that is deliciously moreish — but sometimes the lacklustre meal we end up with can be missing that certain something.  Chef Mark Moriarty’s recipes never disappoint, and he has partnered with Marks & Spencer to create a series of seasonal recipe. This Irish beef stew is the perfect winter warmer, and the addition of pearl onions and a jar of smoked tomato paste add a richness in flavour.


Mark Moriarty X M&S Irish beef stew

Serves 4


  • 400g diced Irish beef
  • 2 carrots, diced
  • 4 portobello mushrooms
  • 1 jar pickled pearl onions
  • 2 cloves garlic, crushed
  • 1 jar Cook With M&S smoked tomato paste
  • 2 tbsp plain flour
  • 300ml red wine
  • 1 litre beef stock
  • Handful thyme
  • 20ml Worcestershire sauce
  • Flat leaf parsley to finish


  1. Preheat the oven to 130°C.
  2. Heat a heavy based saucepan, add some oil and brown the beef all over at the highest heat.
  3. Add the carrots, mushrooms and pickled pearl onions, and colour over a high heat.
  4. Reduce heat and add the tomato paste, garlic and flour, stir together.
  5. Now increase the heat and add the wine, reduce by half.
  6. Add enough beef stock to cover, season with pepper and some Worcestershire sauce, bring to the boil and cover with a lid.
  7. Place in an ovenproof dish in the oven for 2 hours until the meat is soft and the sauce thickened.


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