Irish Pub Beef Stew Food

IRISH BEEF STEW

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add beef and sauté 1 minute uncovered.
• Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
• Stir to combine and bring to a boil.
• Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
• ---------------.
• Meanwhile, melt butter in another large pot over medium heat.
• Add potatoes, onion and carrots.
• Sauté vegetables until golden, about 20 minute.
• Add vegetables to beef stew.
• (Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth.
• Simmer uncovered until vegetables and beef are very tender.
• Discard bay leaves, let cool then tilt pan and spoon off fat.
• Can be made in morning or day before.
• Heat, sprinkle with parsley and serve.

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.

IRISH PUB BEEF STEW

Steps:

• Preheat oven to 300F degrees.
• In a heavy skillet brown the beef in the butter over medium high heat.
• Add the soup and water and stir well.
• Add the rest of the ingredients and cook for about 5 minutes, stirring once.
• Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
• Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

TRADITIONAL IRISH BEEF AND GUINNESS STEW

Steps:

• Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
• Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
• Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
• Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
• Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

IRISH STEW

Steps:

• Preheat oven to 350 degrees F.
• Season the meat with salt and pepper.
• Heat pot over medium high heat and add the vegetable oil. Working in small batches, saute the lamb until golden brown in color. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.
• Season with salt and pepper, to taste. Garnish with the parsley and chives. Serve with Irish Soda Bread.
• Preheat oven to 350 degrees F.
• In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal.
• In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball.
• Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet.
• Dust the top of the loaf with flour. Use a sharp knife to cut an "X" into the dough, about half the depth of the loaf and to within 1-inch of the edge. Bake for 45 to 50 minutes (see Cook's Note*).

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.

TRADITIONAL IRISH STEW

Steps:

• Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
• Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
• Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
• Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
• Cook on Low for 8 hours.

IRISH BEEF STEW

Steps:

• In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

INSTANT POT® IRISH BEEF STEW

Steps:

• Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.

IRISH BEEF STEW

Steps:

• Chop meat & vegetables: peel & chop potatoes into 1/2" pieces; dice carrots to 1/4" thick, trim visible fat from steaks & cut into 1" cubes; dice onion; chop celery.
• Heat 2 tablespoons butter in large pot over medium heat.
• Dredge steak cubes in flour and saute 5 minutes until brown on all sides. Add garlic and saute 1 minute.
• Add beef stock, beer, tomato paste, honey, Worcestershire, herbs and spices. Stir to combine.
• Bring to boil. Reduce heat to medium-low, then cover and simmer 20 minutes while preparing vegetables.
• Melt 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion, celery, and carrots. Saute 20 minutes until golden.
• Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
• Remove bay leaves before serving.