IRISH BEEF AND STOUT STEW
Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
- Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.
INSTANT POT® IRISH STEW
This hearty Irish lamb stew is perfect for a chilly day, and easy to make in an Instant Pot®! Serve as-is or with rice on the side.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer.
- Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Season with rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top.
- Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
- Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 26.2 g, Cholesterol 79.6 mg, Fat 22 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 8.9 g, Sodium 440.2 mg, Sugar 4.5 g
EIER SCHUH AKA IRISH STEW
When I was little, my German mom would serve this delicious one-pot dish. She called it Eier Schuh which translates to: Eggs Shoe. Makes no sense, right? Well, when she was a little girl in Ostfriesland, Germany, her brother had a penpal in England who described Irish Stew to him. This is how my Grandmother interpreted the ingredients. My mom misunderstood the pronunciation and "Irish Stew" sounds kind of like "Eier Schuh" . It doesn't seem like any Irish Stew I've ever seen, but it is easy, cheap and yummy! Amounts of ingredients are approximate - suit yourself!
Provided by Linky
Categories Stew
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut cabbage into thin slices, put into bowl of salted water, set aside.
- Peel and slice potatoes.
- Put large handfuls of cabbage into a dutch oven until the bottom is covered. (Make sure a lot of water goes in with the cabbage.).
- Cover cabbage with a layer of potato slices.
- Crumble ground beef over potato layer.
- Season beef with celery salt, salt and pepper.
- Continue making layers until ingredients are used up.
- End with a layer of cabbage.
- Cook on low heat until cabbage and potatoes are tender. Mash everything together with potato masher. Check that ingredients do not stick to bottom of pan - periodically add a little water. Continue to cook until flavors are blended - taste!
Nutrition Facts : Calories 477.8, Fat 11.8, SaturatedFat 4.8, Cholesterol 73.7, Sodium 134.7, Carbohydrate 63.4, Fiber 12.2, Sugar 9.8, Protein 31.5
LEEK 'N LAMB STEW (MEAL IN ONE POT)
This is a little different than the stews I could find on Zaar. It is by Philomena Corradeno's Chopping Block with a few small changes by me. Serve with a green salad and some crusty bread to sop up the sauce. If you wish you may thicken the sauce by adding 2 tsp cornstarch mixed with 1/4 cup cold water for the final 15 minutes of cooking. I like mine with out the thickening.
Provided by Bergy
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
- Add all the veggies and continue to brown for another 5 minutes.
- Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
- Add spices and 1/2 the cheese.
- Bring to a boil.
- Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
- Let the stew rest 15 minutes before serving.
- Pass the remaining cheese to sprinkle over each serving.
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