Drunken Irish 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:

• Heat olive oil in large heavy pot over medium high heat.
• Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
• Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
• Stir to combine and bring mixture to a boil.
• Once boiling, reduce heat to low.
• Cover and simmer for 1 hour.
• Stir occasionally.
• Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
• Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
• Set aside until stew has simmered for 1 hour.
• Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
• After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
• Slowly add to the stew, stirring for about 1 minute until thickened.
• Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
• Serve with a nice crusty bread and enjoy!

Steps:

• 1.Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• 2.Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• 3.Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• 4.Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• 5.Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• 6.Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.