Traditional Irish Stew Recipes

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:

• 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:

• 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:

• In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours.
• To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
• In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
• Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.

Steps:

• In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
• Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
• Preheat oven to 325°F or 160°C.
• Drain the meat and keep the marinate to one side for later.
• On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
• Cover the beef cubes in the flour and set aside.
• In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
• Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
• Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
• Add the vegetables to the casserole dish followed by the marinate and beef stock.
• Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
• Taste occasionally, and if it is too sharp you can add sugar to cut the taste.

Steps:

• Start off by trimming and cutting away excess fat off the meat.
• Pat the pieces dry and in a bowl toss them with flour.
• In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
• In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
• Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
• Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
• Increase the heat and bring it to a simmering point.
• Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
• After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
• Carefully stir in 2 tbsp of chopped parsley and take it off heat.
• Garnish with the remaining 1 tbsp of chopped parsley 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.