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 CORNED BEEF STEW
Make and share this Irish Corned Beef Stew recipe from Food.com.
Provided by Honeym
Categories Stew
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut away any large pieces of fat from corned beef and cut meat into 1-inch cubes; dredge well in flour. Melt butter in a pan. Add corned beef (including any excess flour); cook over medium-high heat, stirring frequently, until browned on all sides.
- Add spice packet and all remaining ingredients except cabbage to crockpot and stir well. Cook on high for 4 hours.
- Add cabbage and cook for 10 minutes more.
CORNED BEEF IRISH FEAST
The complete Irish meal, great for St. Patrick's Day, but awesome all year 'round!
Provided by Angie E.
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h30m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
- Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, reduce heat to low, and cover Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes. Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
- Transfer vegetables to a serving bowl and place corned beef on a serving platter; let meat rest 10 minutes before slicing across the grain to serve.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 74.3 g, Cholesterol 97.3 mg, Fat 20.3 g, Fiber 11.1 g, Protein 27.5 g, SaturatedFat 6.7 g, Sodium 1289.8 mg, Sugar 38.4 g
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- Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
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