IRISH STEW
Steps:
- In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
- Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
- Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
- Melt butter in a small saucepan. Add parsley, chives and thyme.
TRADITIONAL IRISH STEW
Steps:
- Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.
Nutrition Facts : Calories 765 kcal, Carbohydrate 83 g, Cholesterol 96 mg, Fiber 9 g, Protein 35 g, SaturatedFat 9 g, Sodium 1073 mg, Sugar 9 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g
HAMBURGER DINNER OR EIERSCHUH
When I was little, my German mom would serve this delicious one-pot dish. She called it Eier Schuh which translates to: Eggs Shoe. Makes no sense, right? Well, when she was a little girl in Germany, her brother had a penpal in England who described Irish Stew to him. This is how my Grandmother interpreted the ingredients. My mom...
Provided by Carolyn Haas
Categories Casseroles
Time 2h10m
Number Of Ingredients 7
Steps:
- 1. Shred cabbage into a large bowl of salted water to rinse. Drain and put half of the cabbage in a greased casserole.
- 2. Arrange half of the sliced potatoes over the cabbage. Crumble hamburger over potatoes. Sprinkle on a little salt and pepper and celery seed (if using). Repeat.
- 3. OVEN VERSION: Pour milk over the top and bake at 350ºF for about 2 hours. Make ketchup available for those who want it!
- 4. STOVETOP VERSION: The water remaining on the cabbage is usually enough liquid to cook, so milk is optional. Cook over low heat, covered, until cabbage and potatoes have softened enough to mash together somewhat. About 1 hr. Check periodically and add more water if necessary.
EIER SCHUH AKA IRISH STEW
When I was little, my German mom would serve this delicious one-pot dish. She called it Eier Schuh which translates to: Eggs Shoe. Makes no sense, right? Well, when she was a little girl in Ostfriesland, Germany, her brother had a penpal in England who described Irish Stew to him. This is how my Grandmother interpreted the ingredients. My mom misunderstood the pronunciation and "Irish Stew" sounds kind of like "Eier Schuh" . It doesn't seem like any Irish Stew I've ever seen, but it is easy, cheap and yummy! Amounts of ingredients are approximate - suit yourself!
Provided by Linky
Categories Stew
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut cabbage into thin slices, put into bowl of salted water, set aside.
- Peel and slice potatoes.
- Put large handfuls of cabbage into a dutch oven until the bottom is covered. (Make sure a lot of water goes in with the cabbage.).
- Cover cabbage with a layer of potato slices.
- Crumble ground beef over potato layer.
- Season beef with celery salt, salt and pepper.
- Continue making layers until ingredients are used up.
- End with a layer of cabbage.
- Cook on low heat until cabbage and potatoes are tender. Mash everything together with potato masher. Check that ingredients do not stick to bottom of pan - periodically add a little water. Continue to cook until flavors are blended - taste!
Nutrition Facts : Calories 477.8, Fat 11.8, SaturatedFat 4.8, Cholesterol 73.7, Sodium 134.7, Carbohydrate 63.4, Fiber 12.2, Sugar 9.8, Protein 31.5
CLASSIC IRISH STEW
Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...
Provided by Good Food team
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 15
Steps:
- Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
- Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
- Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
- Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
- Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
- Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.
Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.09 milligram of sodium
GERRY'S EASY IRISH STEW
This is a super simple and delicious Irish stew recipe which is perfect on a Sunday...and it'll make your house smell delightful too!
Provided by cricrinapoli
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h49m
Yield 6
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a stockpot over medium heat. Cook beef until browned on all sides, 2 to 4 minutes per side. Stir in onion, carrots, and celery.
- Mix water, gravy mix, and bouillon together in a small bowl; pour into stockpot. Stir in Worcestershire sauce, chili powder, and oregano.
- Cover stockpot, reduce heat to low, and simmer for 1 hour. Stir in potatoes, cover, and simmer until potatoes are easily pierced with a fork, about 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 59 g, Cholesterol 32.7 mg, Fat 7.4 g, Fiber 7.9 g, Protein 20 g, SaturatedFat 2.2 g, Sodium 632.9 mg, Sugar 6.1 g
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