IRISH BEEF STEW
This is "Hands Down" the best I've ever made! The thyme is what sets it appart. The garlic will end up very mild. Use less if you like. (I have now edited the recipe to include corn starch to thicken the broth. This of course is optional)
Provided by Axe1678
Categories Stew
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 299.5, Fat 11, SaturatedFat 3.5, Cholesterol 42.4, Sodium 847.6, Carbohydrate 33.4, Fiber 4.3, Sugar 4.6, Protein 18.2
IRISH BEEF STEW
I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
Provided by ONEHOTMAMA9
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 6h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 597 calories, Carbohydrate 62.5 g, Cholesterol 81.6 mg, Fat 26.8 g, Fiber 8.9 g, Protein 27.6 g, SaturatedFat 9.9 g, Sodium 497.8 mg, Sugar 8 g
IRISH BEEF STEW
Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. -Carrie Karleen, St. Nicolas, Quebec
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 22
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.
Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
DOUFEU IRISH BEEF STEW
I was using a recipe for beef stew and decided to try making it in my Le Creuset Doufeu, so I made a few modifications. My husband said it was even better than the stew he had made from the original recipe. Also, I used turnips instead of potatoes to make it lower-carb; it was my first time using that substitution and my husband loved it. If you've never cooked with your Doufeu before, don't forget to put the ice on top. And keep in mind that whatever you cook in there will end up producing a lot of liquid that will be preserved by the Doufeu cooking method, so you should adjust recipes according. For example, the non-Doufeu version of this recipe called for 20 oz of beef broth.
Provided by lanoneus
Categories Stew
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 6 ingredients and pour over meat in a shallow dish.
- Cover and place in refridgerator to marinate for at least 8 hours.
- Preheat oven to 350 degrees F.
- Remove meat from marinade and dredge pieces in flour.
- Heat olive oil in Doufeu on stovetop.
- Drop meat into heated oil and brown on all sides.
- Pour in remaining marinade and add beef broth.
- Let it come to a boil, then remove from heat.
- Add onions, carrots, turnips (or potatoes if you prefer), parsley, seasoning salt and pepper (I cover all the vegetables in pepper, stir them a little, then cover them in pepper again.).
- Fill doufeu lid with ice, then place in oven for 2 hrs and 45 minutes.
- Enjoy with a nice Irish soda bread or old fashioned corn bread.
Nutrition Facts : Calories 572.8, Fat 19.5, SaturatedFat 4.9, Cholesterol 89.7, Sodium 1009.6, Carbohydrate 50.7, Fiber 8, Sugar 15.8, Protein 38.4
LOREE'S IRISH STEW WITH BEEF
I spent a week in Ireland and fell in love with the food there! I have been trying to recreate the stew I had while there. This is close. Serve over mashed potatoes. Next is the brown bread...
Provided by Sadie red Merle mom
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h20m
Yield 8
Number Of Ingredients 15
Steps:
- Place bacon in a heavy Dutch oven or enameled cast iron pot. Fry over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into bite-sized pieces when cool enough to handle. Leave bacon grease in the pot.
- Mix flour, salt, and pepper together in a small bowl. Toss beef in flour mixture to coat.
- Add 1 tablespoon oil to the bacon grease and heat over medium-high. Add 1/2 of the beef; cook and stir until brown, 5 to 7 minutes. Remove to a plate. Add second 1/2 of beef and repeat with remaining oil. Set beef aside.
- Saute onions and garlic in the pot with beef drippings, 5 to 7 minutes. Add beer, tomato sauce, carrots, celery, sugar, and thyme. Add beef and bacon, and enough beef broth to cover; bring to a boil.
- Reduce heat to low, cover, and simmer until beef is tender, about 2 hours. Uncover, raise heat to medium-high, and boil to thicken, about 15 minutes.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 20.4 g, Cholesterol 111.2 mg, Fat 17.4 g, Fiber 3.2 g, Protein 46.8 g, SaturatedFat 5.1 g, Sodium 1200.5 mg, Sugar 6.5 g
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