Grams Irish Stew Recipes

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GERRY'S EASY IRISH STEW

This is a super simple and delicious Irish stew recipe which is perfect on a Sunday...and it'll make your house smell delightful too!

Provided by cricrinapoli

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 1h49m

Yield 6

Number Of Ingredients 13



Gerry's Easy Irish Stew image

Steps:

  • Heat vegetable oil in a stockpot over medium heat. Cook beef until browned on all sides, 2 to 4 minutes per side. Stir in onion, carrots, and celery.
  • Mix water, gravy mix, and bouillon together in a small bowl; pour into stockpot. Stir in Worcestershire sauce, chili powder, and oregano.
  • Cover stockpot, reduce heat to low, and simmer for 1 hour. Stir in potatoes, cover, and simmer until potatoes are easily pierced with a fork, about 30 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 59 g, Cholesterol 32.7 mg, Fat 7.4 g, Fiber 7.9 g, Protein 20 g, SaturatedFat 2.2 g, Sodium 632.9 mg, Sugar 6.1 g

1 tablespoon vegetable oil
1 pound beef sirloin steak, cut into 1-inch cubes
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
3 cups hot water
2 ½ tablespoons dry brown gravy mix
2 cubes beef bouillon
¼ cup Worcestershire sauce
1 teaspoon chili powder
¼ teaspoon dried oregano
8 potatoes, cubed
salt and ground black pepper to taste

IRISH STEW

The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and some cooks venture so far as to add turnips. These days, young lamb often replaces mutton for a more delicate version. Irish stew may be served brothy, or slightly thickened with mashed potato or flour. Find more St. Patrick's Day recipes.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 8



Irish Stew image

Steps:

  • Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
  • Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
  • Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it's fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
  • Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 24 grams, Carbohydrate 50 grams, Fat 44 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1488 milligrams, Sugar 9 grams, TransFat 0 grams

3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)
Salt and pepper
4 tablespoons vegetable oil
2 pounds onions (about 6 medium), cut in wedges
1 pound carrots (about 6 medium), cut in 3-inch lengths
4 cups chicken, veal or beef broth (or water)
1 large sprig thyme
3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

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