Hueys Irish Stew With A Touch Of Paris Recipes

HUEY'S IRISH STEW WITH A TOUCH OF PARIS

Steps:

• Preheat the oven to 200ºC.
• Place the cubed lamb necks in a large pot and cover with water.
• Add all the vegetables to the pot, and season to taste.
• Tie the spices in muslin and add to the pot.
• Bring the pot to the boil, then tightly cover with both foil and a lid, and place in the oven.
• Cook for 50-60 minutes, or until the lamb is tender.
• Meanwhile, place the potatoes on a baking tray in the bottom of the oven, and cook until they are tender. Remove and allow them to cool enough that they are easy to handle, then peel and roughly mash them.
• Add the mash to the pot and mix thoroughly.
• Serve the stew sprinkled with parsley and with plenty of crusty bread.

GERRY'S EASY IRISH STEW

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.

LOREE'S IRISH STEW WITH BEEF

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.

HUEY'S BEEF IN GUINNESS

Steps:

• Preheat the oven to 190ºC.
• Heat 1 tablespoon of oil in a large, heavy-based, non-stick pan and brown the beef on all sides. You may need to do this in 2 or 3 batches. Add more oil if needed. Remove, set aside and season to taste.
• Add a little more oil to the pan and sauté the onions, garlic, mushrooms and bacon, until the onions, garlic and mushrooms are softening.
• Place the beef, onion, garlic, mushrooms and bacon in a large ovenproof pot, add the sugar, tomato paste, beef stock and Guinness and mix well so that all the ingredients are well-combined.
• Season to taste, and cover the pot tightly with foil and the lid, and cook for 11/4 to 11/2 hours or until the beef is tender.
• Serve with Irish cook Kevin Dundon's Colcannon recipe #123663 and plenty of crusty bread.

IRISH STEW

Steps:

• Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.
• Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water.
• Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.