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.
LESLIE'S IRISH STEW
While touring Ireland, our family ordered Irish stew at most of the many pubs and restaurants we ate at in order to determine what features we liked best in an Irish stew. This recipe is my attempt to recreate the flavor we preferred. The broth is made the day ahead and I like to use the slow cooker, but the recipe could be adapted for the oven or stovetop.
Provided by Lesalee
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 17h29m
Yield 10
Number Of Ingredients 26
Steps:
- Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
- Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
- Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
- Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
- Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 52.7 g, Cholesterol 93.5 mg, Fat 16 g, Fiber 9.1 g, Protein 34.4 g, SaturatedFat 5.3 g, Sodium 528.6 mg, Sugar 12.9 g
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
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.
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 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
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
THE BEST IRISH BEEF STEW
The Best Irish Beef Stew comes with the most robust and sensational flavors. Built around tender chunks of boneless beef chuck, baby potatoes, and chunky vegetables then simmered with a hearty gravy you will just love.
Provided by The Food Cafe
Time 3h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stock pot heat oil on medium high heat and brown seasoned meat in batches in a single layer until browned on all sides. Remove from pot and set aside.In same stock pot over medium high heat add bacon and brown, stirring frequently. Add in onions, garlic, and flour, stir to combine and cook for one minute.Add in Guinness, beef stock, tomato paste, carrots, celery, bay leaves, thyme, balsamic vinegar, sugar, and beef. Bring to a boil, then turn down to simmer COVERED for 2 hours.Remove lid and add potatoes, let cook 40 more minutes UNCOVERED and simmering.Remove bay leaves and garnish with fresh parsley and thyme. Season with garlic salt and pepper if desired. Serve warm.
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
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
MARY BERRY'S IRISH STEW
The only recipe for Irish Stew you'll ever need, this gorgeous, hearty and comforting dish with tender lamb is from Mary Berry's cookbook, Classic.
Provided by Mary Berry
Categories Dinner
Number Of Ingredients 1
Steps:
- Cook time: 2-2½ hours, plus resting 1. Preheat the oven to 180°C/160°C Fan/Gas 4. 2. Season the flour with salt and pepper and then toss the lamb in the flour. Heat some of the oil in a wide-based flameproof and ovenproof casserole dish with a lid, then fry the lamb on all sides over a high heat for 4-6 minutes until golden. Fry the lamb in batches, adding more oil as needed and removing each batch with a slotted spoon to set aside while you cook the rest. 3. Add a little more oil to the pan, then tip in the onions, celery and carrots and fry over a medium-high heat for 4-5 minutes. Add the bay leaves and thyme and scatter the browned lamb over the top. Pour over the stock and bring to the boil. 4. Reduce the heat and arrange the potatoes on top. Season with salt and pepper as you layer the potato slices, gently pressing down so the liquid rises to cover them. 5. Cover with the lid and carefully transfer to the oven to cook for 1½-2 hours or until the lamb and potatoes are both tender. Increase the oven temperature to 200°C/180°C fan/Gas 6, remove the lid and cook for a further 8-10 minutes or until the potatoes are golden. 6. Allow to stand for 5 minutes and remove the bay leaves before serving with a leafy green vegetable, such as chard or cabbage. Mary's Classic Tips: * Ask your butcher to give you the bones from the filleted neck - perfect for making stock. Roast the bones for a fuller flavour, then cover with water and simmer with herbs and chopped vegetables for an hour. Freeze to use when you next make stew. * Check the stew after 1½ hours - you don't want it to dry out, particularly as it will be cooked for another 8-10 minutes.
IRISH STEW
Pure comfort for dinner with this Irish Stew!
Provided by RecipeGirl.com (via Rachel's Irish Family Food cookbook)
Categories Main Course
Time 2h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium to large Dutch oven or flameproof casserole dish. Add the lamb to the hot oil and cook until browned on all sides (a few minutes). Remove the meat from the pan and set it aside. Add the carrots and onions to the pan- stir and cook for a few minutes, seasoning to taste with salt and pepper. Return the meat to the pot, add the broth and bring to a boil. Add the potatoes and season again with salt and pepper. Place thyme sprigs on top.
- Cover and bake in the oven for 1 1/2 to 2 hours, until the meat is very tender. (see tips below for alternative step here) Add chopped herbs and serve.
Nutrition Facts : ServingSize 1 serving, Calories 794 kcal, Carbohydrate 85 g, Protein 58 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 151 mg, Sodium 437 mg, Fiber 10 g, Sugar 13 g
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