Doufeu Irish Beef Stew Recipes

Steps:

• 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.
• 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.

Steps:

• In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

Steps:

• Combine first 6 ingredients and pour over meat in a shallow dish.
• Cover and place in refridgerator to marinate for at least 8 hours.
• Preheat oven to 350 degrees F.
• Remove meat from marinade and dredge pieces in flour.
• Heat olive oil in Doufeu on stovetop.
• Drop meat into heated oil and brown on all sides.
• Pour in remaining marinade and add beef broth.
• Let it come to a boil, then remove from heat.
• Add onions, carrots, turnips (or potatoes if you prefer), parsley, seasoning salt and pepper (I cover all the vegetables in pepper, stir them a little, then cover them in pepper again.).
• Fill doufeu lid with ice, then place in oven for 2 hrs and 45 minutes.
• Enjoy with a nice Irish soda bread or old fashioned corn bread.

Steps:

• Heat olive oil in heavy large pot over medium het. Add beef and saute until brown on all sides, approximately 5 minutes. Add garlic and saute for another 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Bring to a boil. Cover, reduce heat to medium low and simmer for an hour.
• Melt butter in saute pan. Add potatoes, onions and carrots. Saute 20 minutes.
• Add vegetables to beef stew. Simmer uncovered for 40 minutes. Spoon off fat. Add parsley and salt and pepper.
• Can be prepared two days in advance.

Steps:

• 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.

Steps:

• Season beef with salt and pepper; toss beef chunks in flour until well coated.
• Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches.
• When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent.
• Return beef to pot and add carrots, potatoes, turnips, stout and broth.
• Bring to a boil and reduce heat to a simmer.
• Cover and cook for 2 hours or until beef is fork-tender.

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add beef and sauté 1 minute uncovered.
• Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
• Stir to combine and bring to a boil.
• Reduce heat to medium-low, 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 minute.
• Add vegetables to beef stew.
• (Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth.
• Simmer uncovered until vegetables and beef are very tender.
• Discard bay leaves, let cool then tilt pan and spoon off fat.
• Can be made in morning or day before.
• Heat, sprinkle with parsley and serve.

Steps:

• Chop meat & vegetables: peel & chop potatoes into 1/2" pieces; dice carrots to 1/4" thick, trim visible fat from steaks & cut into 1" cubes; dice onion; chop celery.
• Heat 2 tablespoons butter in large pot over medium heat.
• Dredge steak cubes in flour and saute 5 minutes until brown on all sides. Add garlic and saute 1 minute.
• Add beef stock, beer, tomato paste, honey, Worcestershire, herbs and spices. Stir to combine.
• Bring to boil. Reduce heat to medium-low, then cover and simmer 20 minutes while preparing vegetables.
• Melt 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion, celery, and carrots. Saute 20 minutes until golden.
• Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
• Remove bay leaves before serving.