IRISH AMERICAN GUINNESS STEW
Everyone's Irish on St. Patrick's Day! Make this easy stove top or slow cooker Guinness Stew and join the crowd!
Provided by Anecia Hero @SmartyPantsKitchen
Categories Beef
Number Of Ingredients 13
Steps:
- Prep vegetables, beef and bacon
- In a large stockpot, add oil; bring to medium heat and add bacon; cook bacon until it is somewhat crisp; use a slotted spoon, remove bacon bits and place on paper towel
- Working in batches, add cubed beef to the stockpot; brown meat on all sides; remove beef from stockpot and set aside
- Deglaze the stockpot: Pour Guinness Stout beef into the stockpot; bring heat to high and use a wooden spoon to scrape any remnants from the bottom of the pan
- Add onions, carrots and celery to stockpot; allow to cook for 3 minutes
- Add seared beef, cooked bacon, beef broth, tomato paste, potatoes, thyme, Worcestershire sauce and bay leaves to the stockpot; cover and allow to simmer for 50 minutes; check the liquid level frequently; if the liquid begins to absorb, add more beef stock or water
- Remove bay leaves; taste for salt & pepper seasonings; adjust seasonings; serve with Irish Soda bread
GUINNESS® IRISH STEW
With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.
Provided by mycocinamykitchen
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h35m
Yield 10
Number Of Ingredients 15
Steps:
- Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
- Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
- Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
- Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
- Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
- Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 28.4 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 9.3 g, Sodium 133.4 mg, Sugar 4.2 g
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
GUINNESS IRISH BEEF STEW
Make and share this Guinness Irish Beef Stew recipe from Food.com.
Provided by Bigmama 24
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add diced 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, 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.
- (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 1841.5, Fat 121.2, SaturatedFat 47.8, Cholesterol 155.7, Sodium 1630, Carbohydrate 103.4, Fiber 10.4, Sugar 12.2, Protein 27.7
IRISH STEW WITH LAMB AND GUINNESS
A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker
Provided by MarraMamba
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- The barley is optional but it makes it even more traditional. Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.
- Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
- Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
- Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.
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