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David Pollard's Irish Stew

David Pollard (Economic History, 1976)

"I invented this recipe one evening when some fellow students came back to our Little Hickling-rented cottage after being in the pub all evening. 

There were six of us, and I didn't have a lot in. What I did have was potatoes, carrots, onions, 1/2lb of mince and a reasonably stocked kitchen. This recipe has never been changed and remains a favourite with my family – and it can be produced in just 12 minutes!"

Irish Stew ingredients

  • 3lbs of peeled and sliced potatoes
  • 1lb of carrots
  • 1/2 an onion
  • 1/2lb of minced beef
  • 3 tablespoons of brown sauce
  • 1 tin of baked beans


  • Supply potatoes and carrots to the saucepan and boil for 10 minutes.

  • Halve an onion and supply half to the saucepan roughly chopped, and the other half finely chopped to a frying pan with a small amount of oil or butter. 

  • After 3 minutes, add minced beef to the frying pan plus a crushed garlic clove or two. Fry evenly for the next 7 minutes until the garlicy-mince is very well cooked and the onion virtually disappeared. 

  • Add directly to the saucepan with the vegetables and water still in. 

  • Now add brown sauce, copious seasoning and a small dash of Lea & Perrins (or if in Sheffield, Henderson's Relish). Finally, add the tin of baked beans. Stir in but do not bring back to the boil for any lengthy period. 

  • It's now ready to serve!

Photo by Syd Wachs on Unsplash