Irish stew recipes please!??. ta very much..?

Answer 1

Irish Stew. Probably the "Best" known Irish dish Traditional made from goat or kid now however it is more commonly made with lamb;
Method Using 2lb of quality lamb neck bone the meat and trim the fat, then cut into fairly large pieces. Peel and slice a "Good" 2lb of potatoes. Similarly prepare about 8 medium onions( peel and slice) Next using a large oven proof dish place a layer of potato slices in the bottom of the dish then a layer of onions then add the lamb, season with Salt and Pepper add some chopped parsley and thyme followed by the remainder of the potatoes and onions layered. Add 1-1½ pints of water. Finished ! well not quite, cover the pot either with a lid or sheet of foil and cook in an oven at 250°F (Gas mark 4) for approx. 2 hours. Stir occasionally to prevent the stew from sticking and add more water if it becomes too dry. Irish stew is best prepared several hours or the day before as it often tastes better having been reheated. The stew when served should be accompanied with traditional Soda Bread. There is no definitive recipe for Irish stew and the above may be enhanced with the addition of carrots or parsnip another popular alternative is to substitute a quantity of the water with Guinness.

Answer 2

Ballymaloe Irish Stew
- By Darina Allen
Ingredients:

• 2½ - 3 lbs (1.35kg) lamb chops (gigot or rack chops) not less than 1 inch (2.5cm) thick
• 8 medium or 12 baby carrots
• 8 medium or 12 baby onions
• 8 -12 potatoes, or more if you like
• salt and freshly ground pepper
• 1¼-1½ pints (750 ml-900 ml/3-3¾ cups) stock (lamb stock if possible) or water
• 1 sprig of thyme
• 1 tablesp. (1 American tablesp. + 1 teasp.) roux, optional - see recipe
• Garnish
• 1 tablesp. (1 American tablesp. + 1 teasp.) freshly chopped parsley
• 1 tablesp. (1 American tablesp. + 1 teasp.) freshly chopped chives



Roux
• 4 ozs (110g/1 stick) butter
• 4 ozs (110g/scant 1 cup) flour



Directions:


Preheat the oven to 180C/350F/regulo 4.
Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered down pieces).
Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are small leave them whole. If the onions are large, cut them into quarters through the root, if they are small they are best left whole.
Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to the boil on top of the stove, cover with a butter wrapper or paper lid and the lid of the saucepan. Transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1-1½ hours approx, depending on whether the stew is being made with lamb or hogget.
When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another saucepan. Slightly thicken by whisking in a little roux if you like. Check seasoning, then add chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot or in a large pottery dish.

Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.

this link takes you to lots of other irish recipes too
http://www.irishabroad.com/Culture/Kitchen/Darina.asp?StrID=771

Answer 3

Traditional Irish Stew

Irish Stew
Servings: 6
2 tb Oil
4 lg Onion cut in wedges
5 lg Carrots cut in thick slices
1 1/2 lb Round steak or lamb
6 lg Potatoes
1 c Water
Salt and pepper to taste

Method:
Heat oil in large saucepan or skillet. Saute onions in oil. Add carrots and cook for a few minutes. Cut steak into 1/4 to 1/2 inch cubes and add to onions & carrots. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with sat & pepper and bring to a boil. Skim of any foam, reduce heat and simmmer over low heat until meat and vegetables are tender. If desired, stew can be thickened by mixing 2 tablespoon flour with a little water and adding it to the stew. Heat through until thickened and serve piping hot.

Answer 4

Irish Pub Stew
5½ hours 20 min prep 4-6 servings

1 1/2 lbs beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks (I don't peel carrots or spuds but you can if you like)
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality cooking sherry
2 bay leaves

Preheat oven to 300F degrees.
In a heavy skillet brown the beef in the butter over medium high heat.
Add the soup and water and stir well.
Add the rest of the ingredients and cook for about 5 minutes, stirring once.
Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

Answer 5

This is Irish stew with wine added. I use Cabernet Sauvignon, but you can also use Burgandy.

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

Very simple recipe. Put about 1.5 lbs chopped mutton in a large pot with 8 peeled and sliced potatoes, 2 large sliced onions and 3 sliced carrots. Season, cover with cold water and cook in oven at 160 degrees for about 2 hours.

Answer 7

INGREDIENTS
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional) but I definately recommend rosemary with lamb!
1 cup coarsely chopped leeks
chopped fresh parsley for garnish (optional)

DIRECTIONS
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 and enjoy!

Answer 8

put steak peices,carrots,parsnips,parsley,barley or soup mix into pot bring to boil.let it simmer for 30 mins. add oxtail or beef soup(knorr or other good makes). stirr well. cut patatoes into 1/4 and add with soup mix. simmer until patatoes are done.if you wish you can add onion,spices like curry powder, pepper or as you go on you could add 1 can of guinness at the start. eat now or put in oven mark 150. for 20 mins and enjoy.irish stew is a concoction of the poor of ireland. the put anything into a pot and put it on the fire so you dont have to be perfect. learn as you go along. put in or take out to your own taste. main ingredents are the soup vegs and patatoes. ken from dublin

Answer 9

a million. have faith 2. communique (had to characteristic this through fact it incredibly is had to me) 3. appreciate 4. Romance 5. endurance 6. Sharing 7. Humor 8. excitement 9. Tenderness 10. Compatibility

Answer 10

Irish Stew
1 1/2 pounds thickly sliced beef or turkey bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine


Directions:
1. Saute bacon in large frying pan, reserve fat and bacon.
2. Put lamb, salt, pepper and flour in large mixing bowl-toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Put meat into stock pot-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender.


Irish Lamb Stew

2 pounds boneless lamb, cut in 1 inch cubes
3 cups boiling water
1-1/2 teaspoons salt
pepper to taste
1-1/4 cups carrots, cut 1 inch
4 medium onions, quartered
4 medium potatoes, sliced thick
3 tablespoons flour
3 tablespoons cold water

Put the lamb, boiling water and seasonings in the pressure cooker. Bring to pressure and process 12 mins. Cool immediately. Add vegetables.
Brint to pressure again and process 5 mins. Cool immediately.
Return cooker to stove. Mix the flour and cold water together until smooth. Add
to stew and simmer (uncovered) for 2-3 mins. until thickened. If you like you
stew a little darker, you can add some Kitchen Bouquet to the flour mixture.
Serves 4


Irish Beef Stew

Ingredients:

- 2 Tbsp. oil
- 1-1/2 lb. trimmed boneless beef round steak,
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

Directions.
1. HEAT oil in 5-quart saucepot on medium-high heat.
Coat meat with flour.

Add to saucepot with onion; cook and stir on medium heat
until browned.

Stir in broth, tomatoes and salad dressing mix.

Bring to boil stirring occasionally.

Reduce heat to low; cover and simmer 30 minutes.

2. 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.

3. SERVE over noodles.