What's a good recipe for Irish stew?

Answer 1

COUNTRY 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.

Answer 2

The favourite...

Irish Beef Stew With Guinness Stout


4-6 servings 2½ hours 30 min prep
Change to: servings US Metric
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

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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.
Check for the salt and pepper before serving

Answer 3

Irish beef stew

1/4 cup vegetable oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
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
2 tablespoons chopped fresh parsley




Heat 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, 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.
Meanwhile, 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. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Answer 4

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

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 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.

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.)