think he means the potatoes.
Have a massive pot of Irish beef stew cooking - no need for stock as it's already been cooking two hours.
I first fried a kilogramme of stewing beef in three batches (so as not to have too much water in the pan), which i transferred to massive pot. Then i fried two medium-sized onions, with a stick of chopped celery and a leek. I cooked the onions so they were nice and browned - no hurry on that. Added them to the beef, and a tablespoon of flour. Mixed that so it coated the meat and veg, and poured a cup of water onto the pan to deglaze it. It was a brownish colour and tasted of stock!
slow cooked the stew and added four chopped carrots, a parsnip, four potatoes, more celery, lots of mixed herbs, two bayleafs, a spoon of whipped cream, a knob of salted butter, salt and black pepper. Tasting as we go. My Mam has gone into the kitchen and filled up her bowl up THREE times already! Must be good, but i will wait till the meat kind of melts into it so its fallaway, the old fashioned way.
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