how to make home made stew?

Question

i want good ideas of how to make the best irish home made stew

Answer 1

1/4 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

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 meet 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.
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.)

Answer 2

Use the leftover from the week or even a large holiday where you have bones(turkey).
Boil the bones several hours until all th extra meat falls off.
Separate the bones and meat, throws the bones away.
Add a can of broth to the meat
Now add the extra veggies from the week and add cubed potatoes (with or without skins),
You can also add canned or frozen veggies at this point (carrot, peas, and green beans are always good)
When you have about 20 minutes until serving, you can add more cooked meat, rice, small pasta, or veggies.
The beauty of this recipe is it takes no effort and, other that extracting the flavor out of the bones, you can be done possible in 20 to 40 minutes, depending on if you put potatoes.
If you want to thicken it up an add the stew texture, flour your meat before you put it in the pot.

This is an easy recipe that can work for any soup from veggie to stew and [its a stretch] potato soup.

Answer 3

This is an easy stew recipe and I always get rave reviews-you can adjust the quantites of beef or veggies to suit your needs: Layer in a heavy pan, like a dutch oven: 1 pound beef stew meat, cut in bite size pieces 1 small onion, sliced thin 2 ribs celery, diced 5-6 carrots, cut in 1/2 to 1 inch pieces Now mix together and sprinkle on: 2 Tablespoons tapioca 1 teaspoon sugar 1 teaspoon salt Then add a layer of 3-4 potatoes, cut in bite size pieces. Pour over all: 1 can beef broth (or 1-1/2 cups homemade beef broth) 1 small can petite diced tomatoes 2 cups tomato juice Cover with lid and bake at 300 degrees (F) for 3-1/2 hours. Do not need to stir until done. Serve with some crusty bread.

Answer 4

Now I know I've been away too long! How to make home made stew! Is it possible to buy pre-prepared Irish stew?
I know this isn't a helpful answer, it's just that I'm astounded!

Answer 5

Cabernet Stew

The Cabernet Sauvignon makes this a rich, flavorful stew. You can also use Burgandy wine.

2 pounds stew meat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 medium carrots, sliced
1 large onion, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans chicken broth
2 cups Cabernet Sauvignon
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet potatoes, cubed
2 handfuls fresh green beans

1. Saute onions in olive oil in a 6-quart pot over medium heat until soft.


2. Add stew meat, flour, salt, and pepper. Brown the meat on all sides.

3. Add carrots, chicken broth, wine, tomatoes, and rosemary. Bring to a boil.

4. Reduce heat and simmer for 50 minutes on low heat. Stir occasionally.

5. Add potatoes. Cover and cook another 45 minutes. Stir occasionally.

6. Add beans and cook for 5 minutes longer.

Answer 6

Irish Beef Stew

Prep: 15 mins Ready in: 1hr 30 mins

2 Tbsp. oil
1-1/2 lbs. trimmed boneless beef chuck , cut into 3/4 inch thick chunks
2 Tbsp. flour
1 large onion , coarsely chopped
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) stewed tomatoes
1 envelope GOOD SEASONS Garlic & Herb Salad Dressing Mix
3 medium potatoes , cut into 3/4-inch chunks
3 medium carrots , cut into 1/2 pieces
Hot cooked noodles
Chopped fresh parsley (optional)


Heat oil in 5-quart saucepot on medium-high heat. Coat meat with
flour; add to saucepot. Cook and stir on medium heat until tender.
Stir in broth, tomatoes and salad dressing mix. Bring to boil
stirring occasionally. Reduce heat to low; cover and simmer 30
minutes.

Add potatoes and carrots; cover. Simmer an additional 30 minutes.
Remove cover; simmer 15 minutes or until meat is tender and sauce
is thickened, stirring occasionally.

Spoon over noodles. IF you want

Answer 7

Ingredients
1kg / 2lbs of rack or shoulder of lamb
4 large onions
2 leeks washed and cut into 1"rings
sticks of celery cut into 1/2 pieces
1 tablespoon of garlic chives chopped
1kg / 2lbs of potatoes
1 tablespoon of chopped parsley and fresh thyme
1small sprig of rosemary
Salt and freshly ground pepper
400ml / 1pt cold water or light lamb stock
To garnish: chopped fresh parsley and julienne of carrots

Method:
Wipe meat and remove fat and gristle from meat Wash and peel potatoes. Slice two potatoes into thin slices. Keep the remainder whole or cut in two if too big. Remove skin from onion and slice into narrow rings. Prepare other vegetables by washing and slicing into narrow strips. Lightly grease a heavy based saucepan with oil to prevent ingredients sticking to the base. Line the base with the sliced potatoes. Top this with a layer of prepared meat then add a layer of onion rings, leek and celery. Tie herbs together in a bouquet garni and place on top.

Continue with the layers finishing with the herbs. Add stock or water and bring to the boil and simmer gently for one hour.
Top with the potatoes and simmer again until the potatoes are cooked approx. 20 minutes. The liquid should be reduced by half to resemble gravy.
Alternatively the stew can be cooked in the oven at 160C/325F/Gas mark 3. This will take about 2 hours to cook. Cover the dish for the first 1/ ½ hours and then remove the cover to brown the potatoes for the last half an hour.

To serve:
Serve on a plate or large soup dish with the meat in the centre topped with the vegetables and surround with the potatoes. Pour some liquid over and garnish with parsley and julienne of carrots and white soda bread to mop up the juices.

Answer 8

depends for how many people the quantities.
However get some sheep meat (mutton) or lamb about 200g per person.
Soak some barley overnight, about half a handful per person.
Raw potatoes, about half a medium sized one per person.
Raw leeks , again about quarter of one per person.
Onions , one small one per person.
Method:
In a large pan brown of the meat, when brown add the onions and washed chopped up leek, cook for a few minutes till the veg colours a little.
Add the potatoes and barley, cover with lamb stock or vegetable stock or even just water.
Cook out for a good hour and a half cheap mutton is very tough needs a lot of cooking as does lamb.
Keep an eye on it a s you do not want it to dry out, keep topping up with liquid if it needs it.
Once the meat is tender it is nice to sprinkle some fresh chopped rosemary or parsley over it.
I finish mine off by sprinkling breadcrumbs over it and giving it a grill to toast breadcrumbs.
Add salt and pepper if you desire , i love well seasoned food but am aware others do not.
Enjoy.

Answer 9

for fast homemade stew, use leftover meat....chicken, roast is especially good tho.....recipe as follows:

diced, cooked roast (6 cups)
1 onion, sliced
2 celery ribs, diced
2 large cans diced tomatoes (use the liquid as well)
2 cans diced potatoes, drained
1 can cut carrots, drained
1 can beef broth or stock
1 TB olive oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder

Heat the olive oil in a skillet, saute' the onion and chopped celery. In a large pan, add remaining ingredients, and the onion and celery, adding a little water as necessary and simmer......YUMMMMM......

Answer 10

If you want Irish Beef Stew here is a receipe:
http://www.elise.com/recipes/archives/001414irish_beef_stew.php
in it you add a cup of Guiness!!
If you want Irish Lamb Stew:
http://www.recipesource.com/main-dishes/crockpot/07/rec0733.html