Does anyone have a nice Irish stew recipe?!
Does anyone have a nice Irish stew recipe?
Perferably not with lamb. Also..a recipe that contains beer that will make a nice rich soup
Answers:
IRISH BEEF STEW
4 lbs. beef, chuck or round cut into 2 inch squares
4 tbsp. shortening
2 qts. boiling water
Juice of one lemon
1 tbsp. Worcestershire sauce
2 cloves of garlic, minced
1 lg. onion, minced
4 bay leaves
2 tbsp. salt
1 tsp. pepper
1 tsp. paprika
2 dashes of ground cloves
2 tbsp. sugar
2 small cans white onions
2 lg. cans Irish potatoes
2 bunches carrots, quartered
2 pkgs. pie crust mix
1 c. flour
Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a rolling boil, then lower heat to a medium setting. Cook slowly for two hours, adding water to cover if necessary.
Add carrots, cook 20 minutes on high heat, add potatoes and onions, let cook ten more minutes or until carrots are tender.
Prepare pie crust as directed on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.
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PRESSURE COOKED IRISH STEW
3/4 lb beef or lamb cutlets
1/2 chopped onion
3 new potatoes (diced)
1 turnip (diced)
1/2 lb of mini carrotts
1/2 can Guiness beer
1 cup wine (red)
salt and pepper
1 tbsp Worcesteshire sauce
rosemary
Lightly coat beef of lamb cutlets in flour. Next saute the cutlets in a frying pan with 1/2 of the cup of wine. Add salt and pepper.
Wait until the cutlets are completely brown and cooked, then transfer them to a pressure cooker. Add the Guiness, rosemary, the rest of the wine and Worcesteshire sauce.
Next add all of your vegetables and cook them on medium high heat until the vegetables are tender.
Serve with a scoop of mashed potatoes on top to garnish.
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COUNTY CORK IRISH STEW
8 small lamb chops
1 tablespoon olive oil, butter, or lard
1 tablespoon fresh Parsley, chopped
1 bay leaf
1/4 teaspoon each whole peppercorns, rosemary, thyme
3 to 4 medium potatoes
2 cups cabbage, shredded
1 medium onion, chopped
1 large leek white, thinly sliced
10 small white onions
1-1/2 cups celery stalks, diced
1-1/2 cup peas
Salt and pepper to taste
Season lamb with salt and pepper. In large saucepan, layer the chops side by side.
Turn once to brown both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary tied up in a cheesecloth for easy removal, or simply add to stew.
Reduce heat and simmer on low heat. Peel potatoes and shape into bite sized rounds. Add potatoes, cabbage, onion, leek, white onions and celery to stew.
Simmer 20 minutes and add peas. Add a little more water if required during cooking.
Simmer an additional 10 minutes or until potatoes are fork tender. Correct seasoning.
Garnish with fresh parsley and serve.
Serves 4.
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IRISH POTATO STEW
1/2 c. vegetable oil
1/2 c. flour
1 onion, chopped
1/2 bell pepper, chopped
1/2 lb. fresh shrimp
1 lb. smoked sausage
1 clove garlic, minced (optional)
8 potatoes, peeled and diced
1/4 c. chopped parsley (optional)
1/2 c. water
Salt and pepper to taste
Combine oil and flour in a heavy pot over medium heat; stirring constantly until roux is brown color. Add onion, garlic and smoked sausage. Saute for 3 minutes. Add shrimp, stirring frequently. Add potatoes and parsley with water. Cook about 1/2 hour. Add salt and pepper to taste. Delicious! Can be served over hot rice.
/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
1 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.
2 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.
3 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.)
Serves 4 to 6.
This recipe is so yummy I love it
Irish Beef Stew With Guinness Stout
2 tablespoons olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)
1 large yellow onion, peeled and cut into 1/4
2 garlic cloves, peeled and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2-3 tablespoons all-purpose flour
3/4 cup beef stock (or use canned)
1/2 cup Guinness stout
1 tablespoon parsley, chopped
1/2 lb carrots, sliced
salt and black pepper, freshly ground
Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
Add the onion and cook for a few minutes until it is clear.
Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
Salt and pepper before serving.