Simple Irish Stew Recipes

Steps:

• Cut the meat into good size chunks.
• Peel the vegetables and slice thickly.
• Chop the parsley.
• Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes.
• Pour in the water and season to taste.
• Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid.
• The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.
• I prefer to make this in a crock pot and let cook all day or over night, it lets the flavors blend extra well.
• If using mutton let cook on low for 8 hours, with lamb only 5 hours will make an excellent stew.

Steps:

• In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
• Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
• Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
• Melt butter in a small saucepan. Add parsley, chives and thyme.

Steps:

• Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for about 2 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls.

Steps:

• Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
• Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
• Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
• Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
• Cook on Low for 8 hours.

Steps:

• Preheat oven to 350 degrees F.
• Season the meat with salt and pepper.
• Heat pot over medium high heat and add the vegetable oil. Working in small batches, saute the lamb until golden brown in color. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.
• Season with salt and pepper, to taste. Garnish with the parsley and chives. Serve with Irish Soda Bread.
• Preheat oven to 350 degrees F.
• In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal.
• In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball.
• Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet.
• Dust the top of the loaf with flour. Use a sharp knife to cut an "X" into the dough, about half the depth of the loaf and to within 1-inch of the edge. Bake for 45 to 50 minutes (see Cook's Note*).

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.

Steps:

• In a large Dutch oven combine the lamb, beef broth, onions, salt, pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 45 minutes.
• Skim off the fat. Add the potatoes, carrots, thyme, and basil. Cover and simmer for 30 to 35 minutes more or until the vegetables are tender. Remove the bay leaf and discard.
• Combine the cold water and the flour. Stir into the stew. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.
• Sprinkle each serving with snipped parsley.

Steps:

• Mix the flour, salt, pepper, and 1/2 teaspoon thyme in a bowl. Add in lamb and toss to coat, pat off extra flour and reserve remaining flour mixture.
• Heat half the oil in a large skillet and brown the lamb in batches, about 3 minutes per side, making sure not to crowd the pan. Transfer to a bowl.
• Add the remaining oil to the skillet and saute the vegetables until browned and barely tender, about 6 minutes. Transfer to a slow cooker and place the lamb on top.
• Add the reserved seasoned flour and the rest of thr thyme to the skillet and cook over medium heat until the flour is lightly browned, about 1 minute. Add the broth, heat to a boil, and continue cooking, while stirring, until slightly thickened. Pour into slow cooker and cover. Cook 3 to 4 hours on high, or 6 to 8 hours on low, until veggies and lamb are tender.
• Add in worcestershire sauce, stir to blend, and serve.

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.

Steps:

• Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
• Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

Steps:

• Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
• Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
• Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
• Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
• Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
• Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

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:

• 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.

Steps:

• In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
• Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
• Take out meat and set aside(leave juices in pan).
• Add onions and saute until done(about 8 min.).
• Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
• Add vegetables and simmer until done.