My Easy Irish Stew Recipes

TRADITIONAL IRISH STEW

Steps:

• Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.

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.

IRISH BEEF STEW

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.

SIMPLE IRISH STEW

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.

MY EASY IRISH STEW

Steps:

• First mix the Lamb with the seasoned flour and fry in a little oil until well browned.
• Then add the veggies (apart from the finely chopped parsley)and stir until well mixed with the lamb, add the stock and baylef and bring to the boil.
• Turn the heat down very low, cover with a lid and simmer quietly for 1 1/2 hours.
• Add some of the chopped parsley just before serving.
• Serve sprinkling some more of the chopped parsley on top.

IRISH BEEF STEW

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.