SIMPLE IRISH STEW
Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple of hours over a low heat with liquid. It should not be allowed to boil or the flavor will be spoiled. The following dish will be found to be hearty and nourishing and traditional enough. Traditionally this is eaten with fresh made Irish Soda Bread. This is especially satisfying on a cold winter evening, as the smells permiate the home and fill the stomach.
Provided by Pa. Hiker
Categories Stew
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the meat into good size chunks.
- Peel the vegetables and slice thickly.
- Chop the parsley.
- Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes.
- Pour in the water and season to taste.
- Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid.
- The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.
- I prefer to make this in a crock pot and let cook all day or over night, it lets the flavors blend extra well.
- If using mutton let cook on low for 8 hours, with lamb only 5 hours will make an excellent stew.
Nutrition Facts : Calories 1107.1, Fat 51.6, SaturatedFat 21.3, Cholesterol 272, Sodium 274.9, Carbohydrate 77.3, Fiber 11.1, Sugar 8.9, Protein 81.1
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*).
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:
- 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.
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
IRISH LAMB STEW
A traditional Irish stew, as handed down by my grandmother, who was born and raised and is now buried in Bangor, Co. Down, Ulster. This recipe has been modified slightly, as indicated in my comment below. This is a good, hearty stew, whcih is excellent fare anytime there's "a chill in the air."
Provided by LastBaron
Categories Stew
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, salt and pepper.
- Dredge lamb cubes in seasoned flour.
- Heat oil; brown meat over medium-high heat.
- Reduce heat to medium, add onions and garlic.
- Cook, stir 5 minutes until browned and onions are translucent.
- Add remaining ingredients, raise heat to medium-high and bring to boil.
- Reduce heat to simmer, cook (sitrring occasionally) for 90 minutes to 2 hours, or until meat is fork tender.
- Thicken gravy, if necessary, with cornstarch-sauce slurry.
- :In Ireland, the lamb used is*never* boneless.
- A stew is, by Irish tastes and sensibilities (and very much contrary to the American perception thereof),*not* an elegant dish, but rather a working dish that can be made and left unattended while good Irish lads and lassies are out toiling in the fields, tending the lambs and sheep that are used in this dish, or following other gainful pursuits and pastimes.
- The bones have been removed here to adjust this recipe to more molly-coddled American tastes.
Nutrition Facts : Calories 902.7, Fat 33.8, SaturatedFat 14.3, Cholesterol 130.3, Sodium 1080.5, Carbohydrate 48.8, Fiber 2.1, Sugar 7, Protein 41.2
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.
SIMPLE SLOW COOKER IRISH STEW
I received this recipe when I was in the third grade. Our teacher made this for us in class on St. Patrick's Day, and I've made this very simple, hearty meal every year in March since then.
Provided by RainbowJewels
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
- Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
- Cover and cook on Low power for 8 hours.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 33.2 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 6.7 g, Sodium 292.6 mg, Sugar 3.7 g
SLOW-COOKED IRISH STEW
Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too
Provided by Sarah Cook
Categories Main course
Time 8h20m
Number Of Ingredients 12
Steps:
- Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
- Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
- Stir in the butter, season and serve scooped straight from the dish.
Nutrition Facts : Calories 673 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium
IRISH BEEF STEW
I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
Provided by ONEHOTMAMA9
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 6h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 597 calories, Carbohydrate 62.5 g, Cholesterol 81.6 mg, Fat 26.8 g, Fiber 8.9 g, Protein 27.6 g, SaturatedFat 9.9 g, Sodium 497.8 mg, Sugar 8 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 WITH GUINNESS
This is a rich and flavorful Irish Stew, made with a little wine, and Guinness. It orginally came from Bon Appetit, and has recently been posted at Simply Recipes, among others. Enjoy!
Provided by ElvisPresley99
Categories Stew
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
- While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
- Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
Nutrition Facts : Calories 713.5, Fat 18, SaturatedFat 5.9, Cholesterol 70.7, Sodium 1138.8, Carbohydrate 69.6, Fiber 7.2, Sugar 8.2, Protein 31.4
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
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
IRISH STEW
found in a Penzey's catalog- recipe was submitted by Deborah Forte Sczudlo. I've made this several times, omitting the pearl onions so the rest of the family would eat it. This stew is AMAZING! Not tomato based, and plenty of Guinness- it's so rich and flavorful, you'll definitely want more than one helping. Adding the potatoes to the bowl separately from the rest of the stew, keeps them from getting mushy and muddying the stew.
Provided by Kay D.
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In an ovenproof pot, heat the oil.
- Add the bacon and cook until crisp.
- Remove the bacon to drain on paper toweling. Do not discard the bacon drippings.
- Return the pot with the drippings to the heat.
- Add the beef and brown evenly; remove the beef and set aside.
- Add the chopped onion and flour to the pot and cook for 2 to 3 minutes; be careful not to let it burn.
- Return the beef and bacon to the pot and add the rest of the ingredients except the potatoes.
- Bring to a boil, cover and simmer, stirring occaionally, for 90 minutes.
- Taste and add more seasoning, if desired.
- Add potato wedges to each bowl and ladle stew over it.
Nutrition Facts : Calories 465.7, Fat 10.7, SaturatedFat 3.6, Cholesterol 98.6, Sodium 785.8, Carbohydrate 50.4, Fiber 5.8, Sugar 8.2, Protein 39.2
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