Doufeu Irish Beef Stew Recipes

TRADITIONAL IRISH BEEF AND GUINNESS STEW

Steps:

• Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
• Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
• Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
• Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
• Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

IRISH BEEF STEW

Steps:

• To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot. Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside. Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute. Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes. In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes. Serve immediately with garlic mashed potatoes.

IRISH BEEF STEW

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.

IRISH BEEF STEW

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.

IRISH BEEF STEW

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.

BEEF AND GUINNESS STEW

Steps:

• Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
• Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
• Lower heat to medium. If the pot is looking dry, add oil.
• Cook garlic and onion for 3 minutes until softening, then add bacon.
• Cook until bacon is browned, then stir through carrot and celery.
• Add flour, and stir for 1 minute to cook off the flour.
• Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
• Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
• Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
• Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
• Serve with creamy mashed potatoes!!

DOUFEU IRISH BEEF STEW

Steps:

• Combine first 6 ingredients and pour over meat in a shallow dish.
• Cover and place in refridgerator to marinate for at least 8 hours.
• Preheat oven to 350 degrees F.
• Remove meat from marinade and dredge pieces in flour.
• Heat olive oil in Doufeu on stovetop.
• Drop meat into heated oil and brown on all sides.
• Pour in remaining marinade and add beef broth.
• Let it come to a boil, then remove from heat.
• Add onions, carrots, turnips (or potatoes if you prefer), parsley, seasoning salt and pepper (I cover all the vegetables in pepper, stir them a little, then cover them in pepper again.).
• Fill doufeu lid with ice, then place in oven for 2 hrs and 45 minutes.
• Enjoy with a nice Irish soda bread or old fashioned corn bread.

IRISH BEEF STEW

Steps:

• Season beef with salt and pepper; toss beef chunks in flour until well coated.
• Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches.
• When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent.
• Return beef to pot and add carrots, potatoes, turnips, stout and broth.
• Bring to a boil and reduce heat to a simmer.
• Cover and cook for 2 hours or until beef is fork-tender.

IRISH BEEF STEW

Steps:

• Heat olive oil in heavy large pot over medium het. Add beef and saute until brown on all sides, approximately 5 minutes. Add garlic and saute for another 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Bring to a boil. Cover, reduce heat to medium low and simmer for an hour.
• Melt butter in saute pan. Add potatoes, onions and carrots. Saute 20 minutes.
• Add vegetables to beef stew. Simmer uncovered for 40 minutes. Spoon off fat. Add parsley and salt and pepper.
• Can be prepared two days in advance.