FAVORITE IRISH STEW
Lamb is a great source of protein and adds a delicious flavor to this Irish stew. If you can't find it at your grocery store, try using beef stew meat instead. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat., In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. , Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender. , Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 271 calories, Fat 10g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
TRADITIONAL IRISH STEW
Steps:
- Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.
Nutrition Facts : Calories 765 kcal, Carbohydrate 83 g, Cholesterol 96 mg, Fiber 9 g, Protein 35 g, SaturatedFat 9 g, Sodium 1073 mg, Sugar 9 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g
OUR FAVORITE IRISH STEW
I got this one from allrecipes. I have tweaked it a little and wanted it here for menu planning. It is sooooo good!
Provided by Amy F.
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable oil in an Instant Pot. Cook beef until browned on all sides, 2 to 4 minutes per side. Stir in onion, carrots, and celery and potatoes.
- Mix water, gravy mix, and bouillon together in a small bowl; pour into Instant Pot. Stir in Worcestershire sauce, chili powder, and oregano.
- I cook on Beef or Stew setting for 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 388.7, Fat 12.8, SaturatedFat 4.5, Cholesterol 57, Sodium 748.3, Carbohydrate 48.5, Fiber 5.3, Sugar 6.3, Protein 20.3
CLASSIC IRISH STEW
Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...
Provided by Good Food team
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 15
Steps:
- Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
- Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
- Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
- Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
- Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
- Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.
Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.09 milligram of sodium
THE BEST IRISH STEW EVER
I found this recipe about 20 years ago, wrote it down on notebook paper and stuffed it in a book. I rediscovered it recently and finally made it. This is quite frankly the best stew I have ever had. It is super good and oh so easy. You gotta try it.
Provided by leahfurlongnicks
Categories St. Patrick's Day
Time 3h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
- Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
- Take out meat and set aside(leave juices in pan).
- Add onions and saute until done(about 8 min.).
- Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
- Add vegetables and simmer until done.
Nutrition Facts : Calories 1757.2, Fat 168.5, SaturatedFat 67.9, Cholesterol 224.7, Sodium 436, Carbohydrate 34.2, Fiber 8.7, Sugar 13.8, Protein 22.9
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