BEEF AND GUINNESS® STEW
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
- Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
- Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
- Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
- Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g
MATTHEWS IRISH STEW WITH GUINNESS, DUMPLINGS AND COLCANNON MASH
This is only called Matthews cos he likes it (not that he can or would cook unless I was seriously miffed at him) and he would eat it all the time if he could fatty that he is, I updated it a bit after paddy's day as I had been spending my life tending to my new puppy who is lovely and tries to eat Irish stew. I may be being blasphemous by saying it's Irish. It feels Irish so I apologize in advance if I have it wrong he he. I had some bourbon knocking about so I thought I'd throw that in the marinade as well.
Provided by cakeinmyface
Categories Stew
Time 2h20m
Yield 5-6 serving(s)
Number Of Ingredients 32
Steps:
- Preheat oven to gas mark 5.
- Don't worry if you miss out this first step because of time. You will still get a good stew and sometimes it not practical nor to have enough room in the fridge to do this- Marinate the braising steak in the bourbon and Guinness for 4 hrs to overnight.
- Drain the steak from the marinade if using. If not, keep the bourbon and Guinness to one side to add to stew liquid. Pat the beef down with kitchen paper and toss in the flour mixed with salt and pepper until lightly coated.
- Heat the olive oil in a large frying pan. Add the bacon and cook for approx 5 minutes.
- Remove bacon leaving fat and oil, then add the meat in batches leaving for at least 30 second before turning the beef to allow a good brown crust to seal it (extra flavour for later in the stew. Cook for about 3-5 minutes until browned all over but not cooked.
- Place the bacon meat and oils into a large casserole dish. Add the chunky sliced veg LEAVING OUT MUSHROOMS, bourbon and Guinness, bouillon cubes, sugar, herbs and tomato paste. Top up with hot water if necessary. Cover with lid or foil depending on what you have got. Put in middle shelf of oven for approx 1.5- 2 hours.
- Place a large pan of kettle boiled water onto stove. Season with a a teaspoon of salt. Add potatoes. Ten minutes after potatoes have been on, add the kale or cabbage to the pan and cook for further 10 minutes until tender.
- Mash with milk and butter until creamy, adding more salt if you want. Mix in nutmeg; place lid on top to keep warm.
- Prepare the dumplings: Rub together the margarine, flour, salt, herbs and baking powder until it resembles breadcrumbs. If using cheese, add at this stage. Mix in a little water at a time using a knife until the mix forms a dough. Pinch out clumps of dough and roll into balls.
- Half an hour before you are ready to serve, remove lid and check consistency and flavor, adding mushrooms more salt pepper sugar as desired. If consistency is too thin, add gravy granules. If too thick, add a little more water. Place dumplings on top of stew and and put back in oven uncovered for half an hour.
- When you take it out, your stew should be thick but with enough juice to soak up your mash and your dumplings should be golden and fluffy.
Nutrition Facts : Calories 1376, Fat 57.6, SaturatedFat 17.2, Cholesterol 104.4, Sodium 2169.7, Carbohydrate 99.2, Fiber 8.5, Sugar 10, Protein 51.2
IRISH STEW WITH DUMPLINGS
Hearty and heart-warming, this stew was transplanted from Ireland to New England. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the stew: cut the meat into small pieces, season and dredge with flour.
- Melt bacon drippings in a heavy skillet and brown the meat; add onions and cook until golden.
- Add enough stock or water to cover meat.
- Add turnip, carrots, celery and parsley; simmer for two hours.
- Add cubed potatoes and cook more rapidly until potatoes are done.
- To make the dumplings: sift dry ingredients together, cut in fat and add enough milk to give a smooth drop batter.
- Drop by spoonfuls over the top of the stew (the stew should be kept boiling hot).
- Cover the pot and allow dumplings to steam 15 minutes without lifting cover.
Nutrition Facts : Calories 397.5, Fat 19.3, SaturatedFat 7.8, Cholesterol 68.7, Sodium 802.4, Carbohydrate 34.8, Fiber 3.3, Sugar 3.8, Protein 20.6
BEER BRAISED IRISH STEW AND COLCANNON
This is a recipe I shared with my girlfriends from my recipe club last year! It is a yummy alternative to corned beef for St. Pat's Day and a wonderful anytime dish!
Provided by Maureen Kelly-Nikolaisen
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
- Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
- About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
- Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
- To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 30.2 g, Cholesterol 89.4 mg, Fat 24.4 g, Fiber 3 g, Protein 25.3 g, SaturatedFat 9.9 g, Sodium 650.9 mg, Sugar 3.8 g
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- Heat 3 tablespoons oil in large oven-safe pot over medium heat. Lightly season beef pieces with salt and pepper. Working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and allow the beef to brown, without stirring, then use tongs to turn the pieces over, 5-6 minutes per batch. Transfer to a plate when browned.
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