GUINNESS® IRISH STEW
With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.
Provided by mycocinamykitchen
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h35m
Yield 10
Number Of Ingredients 15
Steps:
- Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
- Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
- Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
- Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
- Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
- Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 28.4 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 9.3 g, Sodium 133.4 mg, Sugar 4.2 g
THREE SISTERS STEW
Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun. Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair's version is a highlight of her 2008 cookbook, "A Taste of Wyoming: Favorite Recipes From the Cowboy State." The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.
Provided by Sam Sifton
Categories dinner, lunch, soups and stews, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
- Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
- Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 6 grams, TransFat 0 grams
VINTNER'S STEW
Make and share this Vintner's Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 4h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 5-quart Dutch oven, heat the oil over med-high heat.
- Sprinkle the beef with salt and pepper; brown the beef on all sides.
- Add in the onions; cook/stir with the beef for another 3 minutes.
- Deglaze the pan with the wine, scraping up any browned bits that may have stuck to the bottom of the pan.
- Add in the soup mix, mushroom soup, water, potatoes, and rosemary.
- Bring the stew to a simmer; decrease heat to low, cover, and simmer until the meat is tender, 2-3 hours.
- Melt the butter in a large sauté pan over high heat, add the mushrooms, cook/stirring, until they are golden brown.
- Add the mushrooms to the stew simmer another 15 minutes and serve.
Nutrition Facts : Calories 459.8, Fat 28.9, SaturatedFat 11, Cholesterol 84.8, Sodium 989.5, Carbohydrate 19.4, Fiber 2.3, Sugar 4.3, Protein 25.3
HEARTY HUNTER'S STEW
Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.
VINTNER'S SALAD
I first served this salad at a dinner party way back in 1979. It's elegant enough for a dinner party and it goes together quickly. The dressing can be made ahead as well as the salad. Add the walnuts and grated Gruyere cheese just before serving, toss with dressing and serve. Originally from an April 1979 Bon Appetit magazine.
Provided by Leslie in Texas
Categories Salad Dressings
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wash greens, dry thoroughly and chill.
- Combine with walnuts and Gruyere in large salad bowl.
- Thoroughly blend remaining ingredients in a small bowl or a jar with a tight-fitting lid.
- Just before serving, pour over salad and toss gently.
WIENER STEW
This flavorful stew will be a wonderful one-pot dish to serve on a cool winter night.-Lori Weimor, Somerset, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. saucepan, combine the first seven ingredients. Cover with water; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender, about 10-15 minutes. Add milk and wieners; return to a boil. Meanwhile, blend flour and butter. Add to boiling stew, stirring constantly. Cook until thickened.
Nutrition Facts :
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20 HEAD-TO-TOE WARMING WINTER STEWS AND CASSEROLES
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- Dublin Coddle. The ultimate comfort food must be a classic Dublin coddle. In this hearty stew, you will find salty bacon, sausage, and heaps of potatoes.
- Welsh Cawl. A classic stew from the tiny country of Wales is this Welsh cawl. It stands out from the rest because it is both a stew and a soup—two dishes in one.
- English Beef Stew and Dumplings. The English also know a thing or two about stews. Their famous offering of English beef stew and dumplings involves lots of beef, vegetables, and rib-sticking dumplings.
- Corned Beef Hash. Corned beef hash is another top choice for comfort food in British households. This stew is \so quick and easy to make that you'll quickly see why it's a staple.
- Traditional Lancashire Hotpot. If there were a contender for the title of Britain's favorite casserole the traditional Lancashire hotpot is it. The dish is filled with onions, beef, and crispy potatoes, and is so popular that it's known quite simply as "hotpot."
- Mum's Oxtail Stew. For many, mum's oxtail stew was a thing of childhood. It fell out of fashion—or rather the eating of the tail did—for many years. However, it is back and now recognized for the fabulous, tasty meat it is.
- Slow-Cooker Chicken Tinga. Smoky chipotle peppers, charred tomatoes, and onions are key to this chicken tinga recipe. The Mexican chicken stew is cooked in the slow cooker and takes all day.
- Turkey Cajun Stew. When you have leftover turkey to use up, make this turkey Cajun stew. It's a lot like gumbo, complete with shrimp, andouille sausage, okra, and bacon.
- Traditional Irish Stew. A traditional Irish stew is Ireland's national dish and a favorite on St. Patrick's Day. Traditionally, the classic stew was made with mutton, but that is becoming increasingly hard to find.
- British Beef, Leek, and Mushroom Stew. British beef, leek, and mushroom stew is the perfect warming winter dish. Chunks of beef are teamed with nutritious leeks while carrots, mushrooms, and onions add texture and taste.
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