IRISH BEEF STEW
Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. -Carrie Karleen, St. Nicolas, Quebec
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 22
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.
Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
FIDEL MURPHY'S IRISH PUB IRISH BEEF STEW
I found this recipe on the Recipe Goldmine website. It noted that the recipe was originally published in Bon Appetit Magazine March 2001. Serving and yield are a guesstimate as they were not listed. Posted for safe keeping.
Provided by Kerena
Categories European
Time 2h20m
Yield 1 pot, 5-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium high heat. Add beef and saute' until brown on all sides, about 5 minutes. Add garlic and saute' 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring to a boil. Reduce heat to medium low, cover and simmer 1 hour. Stir occasionally.
- Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute' 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.
- Serve with a sprinkle of parsley on top.
- Note- Can be make up to 2 days ahead of time. Cool slightly. Refrigerate uncovered until cool. Cover and refrigerate until needed. Bring to simmer before serving.
Nutrition Facts : Calories 579, Fat 22, SaturatedFat 7.1, Cholesterol 84.8, Sodium 1698.8, Carbohydrate 62.1, Fiber 8.7, Sugar 9.5, Protein 36.1
IRISH PUB BEEF STEW
Make and share this Irish Pub Beef Stew recipe from Food.com.
Provided by Diana Adcock
Categories Stew
Time 5h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1714.5, Fat 133.3, SaturatedFat 57.7, Cholesterol 199.1, Sodium 1688.8, Carbohydrate 93.8, Fiber 13.2, Sugar 17.5, Protein 24.9
IRISH BEEF STEW
Make and share this Irish Beef Stew recipe from Food.com.
Provided by JelsMom
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 965.5, Fat 29.9, SaturatedFat 13.2, Cholesterol 151.3, Sodium 812.4, Carbohydrate 74.2, Fiber 7.4, Sugar 5.6, Protein 53.1
DOUFEU IRISH BEEF STEW
I was using a recipe for beef stew and decided to try making it in my Le Creuset Doufeu, so I made a few modifications. My husband said it was even better than the stew he had made from the original recipe. Also, I used turnips instead of potatoes to make it lower-carb; it was my first time using that substitution and my husband loved it. If you've never cooked with your Doufeu before, don't forget to put the ice on top. And keep in mind that whatever you cook in there will end up producing a lot of liquid that will be preserved by the Doufeu cooking method, so you should adjust recipes according. For example, the non-Doufeu version of this recipe called for 20 oz of beef broth.
Provided by lanoneus
Categories Stew
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 572.8, Fat 19.5, SaturatedFat 4.9, Cholesterol 89.7, Sodium 1009.6, Carbohydrate 50.7, Fiber 8, Sugar 15.8, Protein 38.4
GUINNESS IRISH BEEF STEW
Make and share this Guinness Irish Beef Stew recipe from Food.com.
Provided by Bigmama 24
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add diced 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, 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.
- 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. Set aside until the beef stew in step one has simmered for one hour.
- 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.
- (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.).
Nutrition Facts : Calories 1841.5, Fat 121.2, SaturatedFat 47.8, Cholesterol 155.7, Sodium 1630, Carbohydrate 103.4, Fiber 10.4, Sugar 12.2, Protein 27.7
IRISH BEEF STEW
I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
Provided by ONEHOTMAMA9
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 6h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 597 calories, Carbohydrate 62.5 g, Cholesterol 81.6 mg, Fat 26.8 g, Fiber 8.9 g, Protein 27.6 g, SaturatedFat 9.9 g, Sodium 497.8 mg, Sugar 8 g
IRISH BEEF STEW
This is "Hands Down" the best I've ever made! The thyme is what sets it appart. The garlic will end up very mild. Use less if you like. (I have now edited the recipe to include corn starch to thicken the broth. This of course is optional)
Provided by Axe1678
Categories Stew
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 299.5, Fat 11, SaturatedFat 3.5, Cholesterol 42.4, Sodium 847.6, Carbohydrate 33.4, Fiber 4.3, Sugar 4.6, Protein 18.2
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