Irish Beef Stew With Mashed Potatoes Recipe 445 Food

IRISH BEEF STEW WITH MASHED POTATOES RECIPE - (4.4/5)

Steps:

• In a large pot or deep skillet set to medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides, about 4 minutes. Add onions, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook another 5 minutes. Pour in beef broth. Cover and simmer 2 to 4 hours, until meat and vegetables are tender. When ready to serve, remove bay leaves. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew. Add frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.

IRISH BEEF STEW

Steps:

• To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside. Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute. Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes. In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes. Serve immediately with garlic mashed potatoes.

IRISH BEEF STEW

Steps:

• Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
• Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
• Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
• Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.

IRISH BEEF STEW WITH GUINNESS STOUT

Steps:

• Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
• Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
• Add the onion and cook for a few minutes until it is clear.
• Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
• Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
• Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
• Check for the salt and pepper before serving.

BEEF AND IRISH STOUT STEW

Steps:

• Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
• Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
• Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

IRISH BEEF STEW

Steps:

• Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
• Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

IRISH BEEF STEW

Steps:

• Season beef with salt and pepper; toss beef chunks in flour until well coated.
• Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches.
• When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent.
• Return beef to pot and add carrots, potatoes, turnips, stout and broth.
• Bring to a boil and reduce heat to a simmer.
• Cover and cook for 2 hours or until beef is fork-tender.