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 WITH PEARL BARLEY
I got this recipe off from my friend's mum when we were in Ireland last year for our summer holidays. It is different from the other recipes I have found here with the addition of pearl barley. The original recipe states to add in the meat and the vegetables all in at once but I find that the veggies get a bit mushy with the long cooking time, so I add in the vegetables during the last hour. So, you could do it either way! I usually serve it with Irish Soda Bread. Here is Ms Happy Farmer's Recipe #228509 which we truly enjoyed!
Provided by AaliyahsAaronsMum
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Start off by trimming and cutting away excess fat off the meat.
- Pat the pieces dry and in a bowl toss them with flour.
- In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
- In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
- Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
- Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
- Increase the heat and bring it to a simmering point.
- Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
- After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
- Carefully stir in 2 tbsp of chopped parsley and take it off heat.
- Garnish with the remaining 1 tbsp of chopped parsley and serve!
Nutrition Facts : Calories 1377.8, Fat 90.2, SaturatedFat 35.6, Cholesterol 209.8, Sodium 999.2, Carbohydrate 82.5, Fiber 11.4, Sugar 7.4, Protein 58.5
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
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 THE BAILEY
I found this on the food network site and wanted to save it here so I'd be able to find it again. Recipe from Gourmet Magazine
Provided by Charlotte J
Categories Stew
Time 2h55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours.
- To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
- In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
- Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.
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