OLD-FASHIONED IRISH STEW
This recipe comes from an August 1986 issue of Bon Appetit that featured an article titled "An Irish Ramble" that included recipes from Houses and Hotels in Ireland. Americans usually use lamb shoulder for Irish stew, but in Ireland neck slices are the thing. And here's some advice every good Irish cook heeds; "A stew boiled is a stew spoiled," meaning, keep the kettle at a simmer.
Provided by Leslie in Texas
Categories Stew
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes.
- Strain drippings and return to Dutch oven; heat over medium high heat.
- Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side.
- Transfer to large bowl using slotted spoon.
- Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes.
- Return lamb to pan, spooning vegetables on top; add stock.
- Reduce heat, cover and simmer gently 1 hour.
- Add quartered potatoes, pushing into liquid.
- Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes.
- Drain liquid from pan into large heavy skillet; degrease cooking liquid.
- Boil until reduced by half, about 15 minutes; return to stew.
- Mix in 2 tablespoons parsley and season to taste with salt and pepper.
- Ladle stew onto heated platter, sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 143, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.4, Sodium 346, Carbohydrate 31.9, Fiber 4.8, Sugar 8.1, Protein 4
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
OLD-FASHIONED LAMB STEW
"This hearty stew is chock-full of tender lamb chunks and lots of vegetables," relates Michelle Wise of Spring Mills, Pennsylvania. "Sometimes, I prepare this recipe in my slow cooker."
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours. , Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.
Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
OLD-FASHIONED BEEF STEW
I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
- Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
- Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
- Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
- In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g
More about "old fashioned irish stew recipes"
IRISH STEW. AN OLD FASHIONED STEP BY STEP RECIPE WITH …
From rockrecipes.com
4.8/5 (8)Total Time 4 hrs 45 minsCategory Beef RecipesCalories 605 per serving
- In a large heavy bottomed dutch oven (7 quarts/litres or more) heat the canola oil over medium high heat.
OLD-FASHIONED BEEF STEW - INSANELY GOOD
From insanelygoodrecipes.com
OLD-FASHIONED IRISH STEW - RECIPES AND FOOD
From ba-bamail.com
5/5 (2)Category Red MeatServings 4Total Time 2 hrs 40 mins
TRADITIONAL IRISH STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (318)Total Time 2 hrs 40 minsCategory Dinner, EntreeCalories 765 per serving
OLD-FASHIONED BEEF STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
OLD FASHIONED BEEF STEW - CHEF MICHAEL SMITH
From chefmichaelsmith.com
OLD-FASHION IRISH STEW - RECIPE - COOKS.COM
From cooks.com
IRISH STEW – GOOD OLD RECIPES
From goodoldrecipes.com
HEARTY VEGAN IRISH STEW | FOODTALK
From foodtalkdaily.com
CLASSIC COTTAGE PIE RECIPE FOR AN OLD FASHIONED IRISH FARMHOUSE
From grantourismotravels.com
OLD FASHIONED IRISH BEEF STEW - RECIPE - COOKS.COM
From cooks.com
THE OLD FASHIONED IRISH STEW - BLOGGER
From aha-australia.blogspot.com
OLD FASHIONED IRISH STEW RECIPE BY MEAT.BIBLE | IFOOD.TV
From ifood.tv
OLD-FASHIONED IRISH STEW RECIPE - EASY KITCHEN
From easykitchen.com
IRISH STEW – GOOD OLD RECIPES
From goodoldrecipes.com
IRISH STEW RECIPE FOR A RICH DEEPLY FLAVOURED TRADITIONAL IRISH BEEF …
From grantourismotravels.com
You'll also love