Recipe

In a cozy winter cottage in Dublin, Ireland, this stew is a must-have warming staple for the whole family! Prep ingredients effortlessly with the Geedel manual food chopper—spin carrots 4 times for thin strips, potatoes 5 times for shreds, and onions 3 times for fine dice. No more teary eyes while chopping! Braise the beef until tender, let the vegetable strips soak up rich meat juices, and serve with freshly baked soda bread. Dipping the bread into the stew, every bite warms you to the core. 

Ingredients (Serves 6)

500g beef brisket (cut into 3cm chunks)

2 large potatoes (peeled)

1 thick carrot (peeled)

1 onion (peeled)

2 celery stalks (leaves removed)

1 can (400g) canned tomatoes

500ml beef stock

100ml Guinness stout (optional)

20g butter

2 tbsp flour

1.5 tsp salt

1 tsp crushed black pepper

1 tsp dried thyme

1 soda bread (store-bought or homemade)

Detailed Instructions

1. Shred vegetables with Geedel

Cut carrot and celery into thick chunks, place in the vegetable chopper, and spin 4 times to get thin strips. Cut the onion into cubes, put it in the manual chopper, and spin 3 times for fine dice. The chopper produces uniformly sized strips and dice that cook evenly during braising—no undercooked or overcooked bits.

2. Prep potatoes

Cut potatoes into thick chunks, spin 5 times in the chopper to make shreds. Transfer the potato shreds to a salad spinner and dry thoroughly to prevent the stew from becoming too watery. The shredded potatoes turn soft and creamy after cooking, absorbing the full flavor of the beef and broth—more flavorful than cubed potatoes.

3. Sear beef + slow braise

Toss beef brisket chunks with salt, crushed black pepper, and flour until evenly coated. Melt butter in a large pot over medium heat, sear the beef until golden brown on all sides, then remove and set aside. Use the remaining butter to sauté onion dice and celery strips until fragrant. Add carrot strips and potato shreds, stir-fry for 2 minutes. Pour in crushed canned tomatoes, beef stock, Guinness stout (if using), and dried thyme. Return the seared beef to the pot, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours until the beef is tender and the sauce thickens.

4. Serve with soda

bread Ladle the stew into bowls and serve with freshly baked soda bread. Dip the soft bread into the savory broth—the richness of the beef, sweetness of the vegetables, and fluffiness of the bread blend perfectly. It’s the most beloved warming staple for Irish families in winter!

Summary

The star of this classic Irish staple is the Geedel vegetable chopper. It cuts vegetables into uniform strips and dice that cook easily, while the shredded potatoes turn creamy and absorb flavors deeply—resulting in a thick, flavorful stew with tender ingredients. Pairing with soda bread solves the ‘monotony of eating stew alone’ issue—warming, filling, and easy to recreate even for beginners!