Tammys Irish Stew Recipes

TAMMY'S IRISH STEW

Steps:

• Crumble the ground beef in a large, deep pot. Pour in 4 cups of water, and season with 1 teaspoon of salt. Cover and soak beef for about 20 minutes at room temperature. Add whole potatoes, carrots, parsnips, and onions. Stir in additional water, if needed, until potatoes are nearly submerged.
• Cover and bring to a boil slowly over medium-low heat. Reduce heat to low and simmer until the potatoes begin to fall apart, about 1 hour, adding water one cup at a time, as needed, to keep the potatoes moist. Stir the stew with a wooden spoon, breaking apart smaller potatoes to create a gravy-like consistency. Season with salt to taste. Cover, remove from heat, and allow stew to rest for 10 minutes before serving.

TAMMY'S IRISH STEW

Steps:

• Crumble the ground beef in a large, deep pot. Pour in 4 cups of water, and season with 1 teaspoon of salt. Cover and soak beef for about 20 minutes at room temperature. Add whole potatoes, carrots, parsnips, and onions. Stir in additional water, if needed, until potatoes are nearly submerged.
• Cover and bring to a boil slowly over medium-low heat. Reduce heat to low and simmer until the potatoes begin to fall apart, about 1 hour, adding water one cup at a time, as needed, to keep the potatoes moist. Stir the stew with a wooden spoon, breaking apart smaller potatoes to create a gravy-like consistency. Season with salt to taste. Cover, remove from heat, and allow stew to rest for 10 minutes before serving.

TAMMY'S IRISH STEW

Steps:

• Crumble the ground beef in a large, deep pot. Pour in 4 cups of water, and season with 1 teaspoon of salt. Cover and soak beef for about 20 minutes at room temperature. Add whole potatoes, carrots, parsnips, and onions. Stir in additional water, if needed, until potatoes are nearly submerged.
• Cover and bring to a boil slowly over medium-low heat. Reduce heat to low and simmer until the potatoes begin to fall apart, about 1 hour, adding water one cup at a time, as needed, to keep the potatoes moist. Stir the stew with a wooden spoon, breaking apart smaller potatoes to create a gravy-like consistency. Season with salt to taste. Cover, remove from heat, and allow stew to rest for 10 minutes before serving.

TAMMY'S IRISH STEW

Steps:

• Crumble the ground beef in a large, deep pot. Pour in 4 cups of water, and season with 1 teaspoon of salt. Cover and soak beef for about 20 minutes at room temperature. Add whole potatoes, carrots, parsnips, and onions. Stir in additional water, if needed, until potatoes are nearly submerged.
• Cover and bring to a boil slowly over medium-low heat. Reduce heat to low and simmer until the potatoes begin to fall apart, about 1 hour, adding water one cup at a time, as needed, to keep the potatoes moist. Stir the stew with a wooden spoon, breaking apart smaller potatoes to create a gravy-like consistency. Season with salt to taste. Cover, remove from heat, and allow stew to rest for 10 minutes before serving.

QUICK IRISH STEW

Steps:

• In large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp tender, about 3-5 minutes. Add carrots; cook and stir for 2-3 minutes longer. Add potato wedges and beef broth; cover and bring to a simmer.
• Meanwhile, cut roast beef into 1" chunks; add to soup along with gravy from pkg, thyme, and beer. Bring to a boil; reduce heat and simmer for 10-15 minutes until beef is hot and stew is slightly thickened. In small bowl, combine cornstarch and water and blend well. Stir into stew; cook and stir for 4-5 minutes longer until stew is thickened. Serves 6.

BEEF AND IRISH STOUT STEW

Steps:

• Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
• Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
• Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

ITALIAN BEEF TORTELLINI STEW

Steps:

• In a large shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess., In a Dutch oven, brown beef in 2 tablespoon oil; drain. Remove and set aside. In the same pan, saute the zucchini, onion, celery and carrots in remaining oil until tender. Add the garlic, oregano, basil and marjoram; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Return beef to pan; add the tomatoes, broth, sugar and remaining pepper. Bring to a boil. Reduce heat; cover and simmer until beef is tender, 1-1/2 hours. Add tortellini and spinach. Return to a boil. Cook, uncovered, until tortellini are tender, 7-9 minutes.