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.
OLD-FASHIONED IRISH STEW
This recipe comes from an August 1986 issue of Bon Appetit that featured an article titled "An Irish Ramble" that included recipes from Houses and Hotels in Ireland. Americans usually use lamb shoulder for Irish stew, but in Ireland neck slices are the thing. And here's some advice every good Irish cook heeds; "A stew boiled is a stew spoiled," meaning, keep the kettle at a simmer.
Provided by Leslie in Texas
Categories Stew
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes.
- Strain drippings and return to Dutch oven; heat over medium high heat.
- Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side.
- Transfer to large bowl using slotted spoon.
- Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes.
- Return lamb to pan, spooning vegetables on top; add stock.
- Reduce heat, cover and simmer gently 1 hour.
- Add quartered potatoes, pushing into liquid.
- Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes.
- Drain liquid from pan into large heavy skillet; degrease cooking liquid.
- Boil until reduced by half, about 15 minutes; return to stew.
- Mix in 2 tablespoons parsley and season to taste with salt and pepper.
- Ladle stew onto heated platter, sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 143, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.4, Sodium 346, Carbohydrate 31.9, Fiber 4.8, Sugar 8.1, Protein 4
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
IRISH STEW
Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!
Provided by Ita
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
- Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
- Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 43.4 g, Cholesterol 108.9 mg, Fat 35.1 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 14.4 g, Sodium 325.2 mg, Sugar 5.3 g
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