I need a recipe for Irish Stew?

Question

in a slow cooker please
thanks

Answer 1

I've tried this one and its come out very well. Of course how can you go wrong with a recipe that has both beer and wine in it.

Irish Beef Stew Recipe

"Have I got the best recipe for you!" my friend Tomas announced, upon his return from a recent trip to photographing vineyards in Italy. "It's an Irish beef stew," he added, "and it's the best thing I've ever had." Apparently the chef at one of the wineries Tom was visiting prepared this stew for Tom, based on a Bon Appetit recipe, with the main difference being the substitution of Guinness (a very dark beer) and excellent red wine for some of the beef stock the recipe called for. Always eager to try new recipes with friends, I made my way to Tom's house and we cooked this up together for his family. As I suspected, the addition of Guinness and red wine makes all the difference.

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 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.

Answer 2

This calls for lamb but of course you can use beef.


INGREDIENTS:
2 lb. boneless lean lamb
2 tsp. salt
1/4 tsp. pepper
2 carrots, cut into 1" chunks
2 onions, sliced
4 potatoes, peeled and quartered
1/4 cup quick cooking tapioca
3 cups water
1 bay leaf
10 oz. pkg. frozen peas, thawed
PREPARATION:
Cut lamb into 1-1/2" cubes and season with salt and pepper. Place vegetables, except peas, in bottom of 4-6 quart crockpot. Sprinkle with tapioca and place lamb on top. Pour water over all; add bay leaf.
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Cover and cook on low for 10-12 hours. Add peas last 30 minutes of cooking. 8-10 servings

Answer 3

--CROCKPOT IRISH STEW

1 cup chicken broth
1 teaspoon dried marjoram leaves
1 teaspoon dried parsley leaves
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper1-1/4 lb white potatoes, peeled and cut into 1-inch pieces
1 lb lean lamb stew meat, cubed
8 oz frozen cut green beans
2 small leeks cut into slices
1-1/2 cup coarsely chopped carrots
Mix together broth, marjoram, parsley, salt, garlic powder and pepper in in
slow cooker. Add potatoes, lamb, green beans, leeks and carrots. Cover and
cook on low for 7 - 9 hours.

--------------Crockpot Irish Lamb Stew

INGREDIENTS:

* 2 lb. boneless lean lamb
* 2 tsp. salt
* 1/4 tsp. pepper
* 2 carrots, cut into 1" chunks
* 2 onions, sliced
* 4 potatoes, peeled and quartered
* 1/4 cup quick cooking tapioca
* 3 cups water
* 1 bay leaf
* 10 oz. pkg. frozen peas, thawed

PREPARATION:
Cut lamb into 1-1/2" cubes and season with salt and pepper. Place vegetables, except peas, in bottom of 4-6 quart crockpot. Sprinkle with tapioca and place lamb on top. Pour water over all; add bay leaf. Cover and cook on low for 10-12 hours. Add peas last 30 minutes of cooking. 8-10 servings

------------- Irish Beef Stew

INGREDIENTS

* 2 tablespoons olive oil
* 3 tablespoons all-purpose flour
* 2 pounds beef chuck, cut into 1 1/2-inch cubes
* 1 pound carrots, peeled and cut into 1-inch chunks
* 6 large potatoes, peeled and cut into large chunks
* 1 white onion, cut into large chunks
* 2 cloves garlic, minced
* 2 cups beef broth
* 1 (6 ounce) can tomato paste
* 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
* 1 tablespoon cold water
* 1 tablespoon cornstarch

DIRECTIONS

1. Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.


--------Good Luck =0) !!!

Answer 4

That sound like a set up for a joke . . .

How do you make Irish Stew?

Keep 'em waiting for two hours.