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
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 STEW
The trick with this classic one-pot is to use a cheaper cut of meat, which means you'll skimp on price but not quality
Provided by Barney Desmazery
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
- Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.
Nutrition Facts : Calories 627 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Protein 49 grams protein, Sodium 2.13 milligram of sodium
IRISH STEW
This Irish stew is a blend of tender meat, carrots and potatoes, all simmered to perfection in a savory and complex beer broth. The perfect comfort food meal for a cold night!
Provided by Sara Welch
Categories Soup
Time 3h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large pot over medium high heat. Season the beef generously with salt and pepper to taste.
- Add half the beef cubes to the pot in a single layer. Cook for 3-4 minutes per side or until browned. Remove the beef from the pot and repeat with remaining meat. Remove all the browned meat from the pot.
- Add the onions to the pot and cook for 5-6 minutes or until tender. Add the garlic and cook for 30 seconds.
- Return the meat to the pot. Add the flour and stir to coat the meat and onions.
- Add the beer, beef broth, tomato paste, potatoes, thyme and carrots to the pot. Season with salt and pepper to taste. Stir to combine and bring the pot to a simmer.
- Cover the pot. Place it in the oven and bake for 2 1/2 - 3 hours or until meat and vegetables are tender. Sprinkle with parsley, then serve.
Nutrition Facts : Calories 387 kcal, Carbohydrate 24 g, Protein 43 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 641 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
BEEF AND GUINNESS STEW
RECIPE VIDEO ABOVE. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.
Provided by Nagi | RecipeTin Eats
Time 3h10m
Number Of Ingredients 14
Steps:
- Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook garlic and onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
- Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
- Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!
Nutrition Facts : ServingSize 497 g, Calories 646 kcal, Carbohydrate 15.3 g, Protein 72.2 g, Fat 29.1 g, SaturatedFat 9.2 g, Cholesterol 200 mg, Sodium 1499 mg, Fiber 2.1 g, Sugar 4.7 g, UnsaturatedFat 19.9 g
IRISH BEEF STEW
Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. -Carrie Karleen, St. Nicolas, Quebec
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 22
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.
Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
IRISH STEW
The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and some cooks venture so far as to add turnips. These days, young lamb often replaces mutton for a more delicate version. Irish stew may be served brothy, or slightly thickened with mashed potato or flour. Find more St. Patrick's Day recipes.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
- Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
- Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it's fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
- Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 24 grams, Carbohydrate 50 grams, Fat 44 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1488 milligrams, Sugar 9 grams, TransFat 0 grams
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
TRADITIONAL IRISH BEEF AND GUINNESS STEW
Experience the deliciously robust flavor of this world famous stew! You can make it on the stovetop or in your slow cooker.
Provided by Kimberly Killebrew
Categories Main Course Main Dish
Time 2h50m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 533 kcal, Carbohydrate 31 g, Protein 37 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1222 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
IRISH BEEF STEW
If you're looking for a healthy beef stew recipe that delivers on comfort, look no further. This one-pot Irish beef stew is packed with veggies and rich meaty flavor. Make this Irish beef stew recipe with Guinness--a dark, malty Irish stout--to keep it authentic. Serve with a side of Irish soda bread to sop up the leftovers.
Provided by Karen Rankin
Categories Healthy Beef Stew Recipes
Time 2h
Number Of Ingredients 15
Steps:
- Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, about 3 minutes per side. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
- Add onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Add beer and thyme; cook, scraping the bottom of the pot to release any browned bits, until the liquid is slightly reduced, about 2 minutes. Add broth and the beef (with any accumulated juices in bowl); bring the mixture to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
- Whisk cornstarch and cold water in a small bowl. Increase heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in parsley. If desired, garnish with additional parsley.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 32.1 g, Cholesterol 102.2 mg, Fat 11.9 g, Fiber 3.5 g, Protein 37.1 g, SaturatedFat 3.1 g, Sodium 703.7 mg, Sugar 4.2 g
IRISH BEEF STEW
This is "Hands Down" the best I've ever made! The thyme is what sets it appart. The garlic will end up very mild. Use less if you like. (I have now edited the recipe to include corn starch to thicken the broth. This of course is optional)
Provided by Axe1678
Categories Stew
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 299.5, Fat 11, SaturatedFat 3.5, Cholesterol 42.4, Sodium 847.6, Carbohydrate 33.4, Fiber 4.3, Sugar 4.6, Protein 18.2
IRISH STEW
This is traditional Irish peasant fare, full of ingredients that were readily available. Irish Stew is typically a "white" stew, which means that the meat is never browned beforehand. From Classic International Recipes.
Provided by breezermom
Categories Stew
Time 1h31m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large Dutch oven combine the lamb, beef broth, onions, salt, pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 45 minutes.
- Skim off the fat. Add the potatoes, carrots, thyme, and basil. Cover and simmer for 30 to 35 minutes more or until the vegetables are tender. Remove the bay leaf and discard.
- Combine the cold water and the flour. Stir into the stew. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.
- Sprinkle each serving with snipped parsley.
Nutrition Facts : Calories 381.7, Fat 17.1, SaturatedFat 7.4, Cholesterol 54.4, Sodium 1273.3, Carbohydrate 38.3, Fiber 5.7, Sugar 5.6, Protein 19
TRADITIONAL IRISH STEW
Pure comfort food for a chilly day for the slow cooker! A little prep time needed up front. Don't be fooled by how much onion and garlic is used. It's honestly not too much! Cheers!
Provided by ami_tx
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 8h26m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 29.8 g, Cholesterol 51.5 mg, Fat 14.9 g, Fiber 5 g, Protein 17.5 g, SaturatedFat 5.4 g, Sodium 364.7 mg, Sugar 7.3 g
IRISH STEW
Steps:
- Put lamb in a 5-quart heavy pot with 5 cups water and simmer, uncovered, 5 minutes. Drain lamb in a colander, then rinse with cold water.
- Wash leeks in a bowl of cold water, then lift out and drain well in a sieve. Peel and coarsely chop large boiling potatoes, then add to pot with leeks, chopped onions, celery, garlic, salt, pepper, and 6 cups water. Bring to a boil and add lamb, then reduce heat and simmer, uncovered, stirring occasionally, 1 hour. (Vegetables will be very soft.)
- Transfer lamb with tongs to a small bowl. Force cooking liquid (with vegetables) through food mill into a large bowl. Discard any solids. Return cooking liquid to pot. Add lamb, small potatoes, and boiling onions. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until meat and vegetables are tender, about 25 minutes. Add carrots and simmer, stirring occasionally, until carrots are tender, about 10 minutes. Stir in parsley and season with salt and pepper.
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- Pre-heat a large pot over high heat. Once the pot is nice and hot, add your vegetable oil, then add your lamb adding one dice at a time, making sure each dice of lamb has it's own space to fry in the pot (if you need to fry the lamb in multiple batches, that’s fine).
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- Preheat the oven to 180ºC/gas 4. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes.
- Transfer to a bowl. Add a wineglass of water and deglaze the pan for 5 minutes.Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
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- Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
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- Dice onion and mince garlic. Heat oil over medium heat in a large heavy bottom pot like a dutch oven. Add the stew beef to the pot along with the salt. Cook beef, stirring occasionally until seared on all sides.
- Remove meat from the pot and add butter, diced onion, and minced garlic to the pot along with the smoked paprika and black pepper. Sauté until the onions and garlic are soft and fragrant, 3-5 minutes.
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- Remove the meat from the bone, trim off all the fat and cut into cubes. Keep the bones, place the meat in a pot, cover with cold salted water. Bring to the boil, drain and rinse the lamb.
- In a fresh pot put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks and turnip and cover with water. Simmer gently for one hour. Skim off the foam as it rises. (this is very important for the final flavour and appearance of the stew.)
- Add the potatoes and continue cooking for 25 minutes. For the last 5 minutes add in the cabbage.
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- In a large skillet, heat oil until shimmering. Add the beef cubes and brown on all sides. Do not crowd meat in pan. Do this in batches if your pan is not large enough to accommodate all the meat at one time. As the meat browns, remove it to crockpot.
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- Transfer beef to a plate. In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes.
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