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
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
BEST IRISH STEW RECIPE FOR A RICH DEEPLY FLAVOURED TRADITIONAL IRISH BEEF STEW
This is the best Irish stew recipe for a deeply-flavoured classic Irish stew with a rich gravy thanks to an easy roux - and half a bottle of Shiraz! Ireland's national dish, a traditional Irish stew is popularly made with lamb, but historically, beef, considered 'winter food' was used. What can't be substituted: root vegetables such as onions, garlic, carrots, potatoes, and turnips. Take your pick!
Provided by Lara Dunston
Categories Main Course Stew
Time 2h
Number Of Ingredients 18
Steps:
- Marinate the beef cubes in 30 ml Worcestershire sauce and 30 ml olive oil in zip-lock bags or a bowl for 1 hour, ensuring the beef is completely covered in the marinade.
- While the beef is marinating, in a flat-bottomed wok, skillet or frying pan over medium-high heat fry the lightly pounded garlic cloves in two tablespoons of olive oil until golden and fragrant, then transfer to your Dutch oven or heavy stew pot, then fry the bacon in the same oil and transfer to the stew pot.
- Top up the oil with another two tablespoons of olive oil, turn the heat to high, then fry the vegetables for a few minutes until blistered, one ingredient at a time, seasoning each with a pinch of sea salt and some freshly ground cracked black pepper, then transfer to the Dutch oven or stew pot.
- Tip the beef cubes and marinade into the same pan and sear over high heat until brown, then transfer to the pot, along with any remaining marinade.
- Add the red wine, beef stock, Worcestershire sauce, and herbs to the pot, stir to combine everything, and simmer on low heat, covered, for an hour or two until the beef is tender. The longer you can leave the stew to simmer the better; stir occasionally to ensure it's not sticking.
- When the beef is tender, with a large ladle transfer 3-4 scoops of the stew liquid to a small pot and over high heat bring to a boil, then reduce to a simmer.
- In a small frying pan over medium heat, make the roux by melting the butter, then adding the flour, one tablespoon at a time, stirring until the flour is fully dissolved, and continuing to stir for a couple of minutes.
- Gradually transfer the roux to the small pot of boiled stew juices, whisking to combine well to create a thick full-flavoured gravy. Add this to the Dutch oven/stew pot and stir to incorporate.
- Taste the stew and adjust the seasoning to your palate, then garnish with fresh thyme or rosemary, sprinkle with chopped fresh celery leaves or flat-leaf parsley, and serve with mashed potatoes or dumplings.
Nutrition Facts : Calories 679 kcal, Carbohydrate 23 g, Protein 41 g, Fat 41 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 142 mg, Sodium 1126 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 26 g, ServingSize 1 serving
IRISH STEW
Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!
Provided by Ita
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
- Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
- Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 43.4 g, Cholesterol 108.9 mg, Fat 35.1 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 14.4 g, Sodium 325.2 mg, Sugar 5.3 g
IRISH BEEF STEW
This is "Hands Down" the best I've ever made! The thyme is what sets it appart. The garlic will end up very mild. Use less if you like. (I have now edited the recipe to include corn starch to thicken the broth. This of course is optional)
Provided by Axe1678
Categories Stew
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 299.5, Fat 11, SaturatedFat 3.5, Cholesterol 42.4, Sodium 847.6, Carbohydrate 33.4, Fiber 4.3, Sugar 4.6, Protein 18.2
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
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