Traditional Irish Stew The Bailey Recipes

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TRADITIONAL IRISH STEW



Traditional Irish Stew image

Pure comfort food for a chilly day for the slow cooker! A little prep time needed up front. Don't be fooled by how much onion and garlic is used. It's honestly not too much! Cheers!

Provided by ami_tx

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 8h26m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil, or to taste
2 pounds beef chuck roast, cubed
3 russet potatoes, diced
1 pound baby carrots
1 large onion, chopped
4 cloves garlic, minced
1 (16 ounce) bottle stout beer, divided
1 (6 ounce) can tomato paste
1 cup beef broth
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 333.7 calories, Carbohydrate 29.8 g, Cholesterol 51.5 mg, Fat 14.9 g, Fiber 5 g, Protein 17.5 g, SaturatedFat 5.4 g, Sodium 364.7 mg, Sugar 7.3 g

TRADITIONAL IRISH STEW



Traditional Irish Stew image

A traditional Irish stew is the backbone of Irish food. It is a delicious, hearty, and filling recipe of mutton and potatoes along with vegetables.

Provided by Elaine Lemm

Categories     Dinner     Entree

Time 2h40m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil, divided
1 pound mutton or lamb cutlets, bones removed, cut into 2-inch/5-centimeter chunks
2 pounds potatoes, peeled and cut into quarters
1 cup onion, roughly chopped
1 cup leeks, cleaned and finely sliced
1 cup carrots, roughly chopped
2 tablespoons plain flour
1 1/2 pints dark beef stock
Optional: 2 or 3 cabbage leaves, thinly sliced
Salt, to taste
Pepper, to taste

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.

Nutrition Facts : Calories 765 kcal, Carbohydrate 83 g, Cholesterol 96 mg, Fiber 9 g, Protein 35 g, SaturatedFat 9 g, Sodium 1073 mg, Sugar 9 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g

TRADITIONAL IRISH STEW THE BAILEY



Traditional Irish Stew the Bailey image

I found this on the food network site and wanted to save it here so I'd be able to find it again. Recipe from Gourmet Magazine

Provided by Charlotte J

Categories     Stew

Time 2h55m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme, crumbled
6 cups chicken broth
3 lbs boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 lb carrot, peeled and cut into 1/2-inch pieces
6 stalks celery, trimmed and ribs cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

Steps:

  • In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours.
  • To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
  • In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
  • Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.

TRADITIONAL IRISH STEW WITH PEARL BARLEY



Traditional Irish Stew With Pearl Barley image

I got this recipe off from my friend's mum when we were in Ireland last year for our summer holidays. It is different from the other recipes I have found here with the addition of pearl barley. The original recipe states to add in the meat and the vegetables all in at once but I find that the veggies get a bit mushy with the long cooking time, so I add in the vegetables during the last hour. So, you could do it either way! I usually serve it with Irish Soda Bread. Here is Ms Happy Farmer's Recipe #228509 which we truly enjoyed!

Provided by AaliyahsAaronsMum

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs lamb chops, cut into 2 . 5cm thick pieces (bone in)
2 -3 tablespoons plain flour
4 -5 tablespoons olive oil
2 medium onions, roughly chopped
3 carrots, peeled and cut in chunks
4 large potatoes, peeled and cut into chunks
2 tablespoons pearl barley
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
2 pints good beef stock or 2 pints lamb stock
3 tablespoons fresh parsley, chopped

Steps:

  • Start off by trimming and cutting away excess fat off the meat.
  • Pat the pieces dry and in a bowl toss them with flour.
  • In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
  • In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
  • Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
  • Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
  • Increase the heat and bring it to a simmering point.
  • Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
  • After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
  • Carefully stir in 2 tbsp of chopped parsley and take it off heat.
  • Garnish with the remaining 1 tbsp of chopped parsley and serve!

Nutrition Facts : Calories 1377.8, Fat 90.2, SaturatedFat 35.6, Cholesterol 209.8, Sodium 999.2, Carbohydrate 82.5, Fiber 11.4, Sugar 7.4, Protein 58.5

CLASSIC IRISH STEW



Classic Irish stew image

Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...

Provided by Good Food team

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 15

3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
650g floury potatoes, such as King Edward
650g waxy potato, such as Desirée or Pentland Javelin
1kg carrots
2 onions
½ tsp fresh thyme leaves
chopped fresh chives and parsley, to garnish
bones from the lamb
1 large carrot, quartered
1 onion, quartered
½ celery stick, quartered
1 bay leaf
2 large sprigs of thyme
a generous sprig of parsley
6 black peppercorns, lightly crushed

Steps:

  • Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
  • Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
  • Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
  • Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
  • Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
  • Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.09 milligram of sodium

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