Traditional Irish Beef Stew Low Fat Recipes

LOW-FAT BEEF STEW

Steps:

• In a Dutch oven, brown beef in oil. Add the next seven ingredients; cook over medium heat for 10 minutes. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes. Discard bay leaf. Stir in peas; heat through.

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.

TRADITIONAL IRISH BEEF STEW (LOW FAT)

Steps:

• The only slighly difficult part is making the meat balls.
• First mix the 2 x stock cube with 2 pint of water (or do seperately depending on size of measuring jug.
• Mix a bit of seasoning & garlic with the minced meat.
• With your hands & using the flour to bind the meat just shape it into medium size balls and drop into boiling beef stock in a large pot (must have lid for later).
• Once you have done all the meat balls leave for approx. 10 mins at a medium heat.
• As an option some people might like to chop onion and bind it in with the meat balls.
• Whilst you are waiting chop up ALL the other ingredients then add them all to the pot.
• Put the lid on and cook on a very low heat for approx 1.5 hour whilst stirring approx every 30 mins. You will know you
• In order for the ingredient to not stick to the bottom of the pot I use a sheet of tin foil and cover my ring on the electric oven. For gas ovens use the top off a can (ie. beans). It's just the direct heat can sometimes make the ingredients stick although stirring it regularly should prevent this.
• I leave this stew on the stove for two days so that whomever can help themselves so they just take some and heat it in the microwave. There is no need to put it in the fridge unless it's a hot climate. It takes MUCH tastier on the 2nd and 3rd day. Depending on the size of a bowl you would like this serves 6 x adults.

TRADITIONAL IRISH STEW

Steps:

• Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
• Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
• Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
• Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
• Cook on Low for 8 hours.