How To make Irish Stew 2

Irish Beef Stew Instant Pot Pressure Cooker Recipe

This particular stew has all of the classic trimmings of a good Irish stew.
Stewing beef - 600 g
Olive oil - 40 ml
Garlic cloves - 4 (chopped)
Butter - 40 g
Onion large - 1(chopped)
Carrots large - 2-3 (chopped)
Potatoes peeled - 1 kg (cut in 2-3 cm cubes)
Beef stock - 500 ml
Guinness - 150 ml
Bay leaves - 2
Sugar - 1 tbsp
Dried thyme - 1 tsp
Freshly ground black pepper to taste
Salt to taste
Servings 3-4

Beef Stew on the Stovetop [ by Lounging with Lenny ]

Beef Stew on the stovetop. This beef stew is the ultimate cold weather dish. Slow cooked beef stew with vegetables and potatoes is delicious. Don’t know how to make beef stew? Just follow my step by step easy beef stew recipe.

Ingredients:
2 lb beef chuck
1 onion
3 celery sticks
1 carrot
5 garlic cloves
6 red potatoes
4 tbsp flour
2 cups dry red wine
1 tbsp tomato paste
1 tsp sugar
4 cups beef stock
2 bay leaves
thyme
rosemary
salt and pepper to taste

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IRISH STEW RECIPE / HOW TO MAKE TRADITIONAL IRISH BEEF STEW /EASY IRISH FOOD , RECIPE , CUISINE

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IRISH BEEF STEW RECIPE. As a keen cook and Irish woman I thought I would upload my traditional irish beef stew recipe for all of you that asked! This recipe is a staple irish cuisine in most irish families. A really lovely dish and irish tradition for all the family to enjoy!
RECIPE:
To be honest most Irish houses go by eye and adapt to what suits their own taste you can't go too wrong with this but as per video what I used:
SERVES 4-6 (LARGE BOWLS)
*2 lb ( 800g) lamb cut from shoulder ( can use mutton chops on bone but up quantity) Also can swap for beef.
* 6 large potatoes (800g)
*6 carrots
*2 brown onions
*3 sticks celery
*thyme
*bay leaf
* flour for dusting
*1 litre beef or lamb stock ( I like 1/2 n 1/2)
*Optional Hp brown sauce
* Bread to serve is a must!!!
METHOD AS VIDEO :
Once all meat and veg browned and combined put on a medium for 30 mins and a low heat for at least 2-3 hrs.
The longer you cook the better the flavours. Also if you think there is too much liquid take a little out and set aside if you are putting in fridge as you can add the liquid the next day!!!! Double batch cook and freeze. Hope you enjoy xx

How authentic Irish stew is made

Irish stew is Ireland's hearty national dish and a symbol of Irish comfort food, cherished for its simplicity and wholesome flavors. In this video, we'll show you how this slow-cooked dish is made, how to choose the right ingredients and which kind of meat you should use. Dave Power, head Chef at The Boxty House, will show you his tricks.

CHAPTERS
00:00 Intro
00:21 The ingredients
01:12 The meat
01:45 The cooking process part 1
03:00 A little bit of history
03:19 Finishing the stew
03:47 Outro

CREDITS
Report: Meggin Leigh
Camera: Florian Mettke
Edit: Nicola Tietz
Supervising editor: Ruben Kalus

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Secret-Ingredient Irish Beef Stew

Celebrate St. Patrick's Day in style with this Irish Beef Stew recipe. Beef stew meat, potatoes, and carrots, along with herbs and, of course, Guinness, make up the base of this classic, flavorful dish. You'll feel the luck o' the Irish when you enjoy a traditional stew from the Emerald Isle.

RECIPE:

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Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House

I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.

In this video I share the simple rustic dish that tastes delicious and is so easy to make.

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The recipe -
Serves 4

1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley

Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.


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