Delicious Irish Beef Stew (made in the Slow Cooker!) ☘️
An easy and delicious Irish beef stew you can make in your crock!
Recipe:
Comforting Irish Stew
Comforting Irish Stew is pure comfort food deliciousness. Browned lamb, fresh veggies, and aromatic herbs are simmered low and slow in a deliciously rich beer and beef broth gravy for a stew you’re going to love!
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✅Ingredients
• 2 pounds potatoes cut into 2 pieces
• 4 carrots cut 1/2 pieces
• 1 onion chopped, yellow or white
• 3 garlic cloves minced, about 2 teaspoons
• 2 lbs lamb shoulder or beef chuck cut into 2 inch chunks
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp vegetable oil divided
• 1/4 cup flour
• 22 oz Guinness Beer
• 4 cups beef broth
• 1 cup red wine optional
• 3 sprigs thyme
• 4 bay leaves
• Parsley chopped for garnishing
✅Instructions
1️⃣ Peel and cut up potatoes, carrots and onion. Mince garlic. Cut the beef or lamb into 2 chunks. Pat dry and sprinkle with kosher salt and pepper.
2️⃣ Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add meat in batches and brown well all over. Remove to plate and repeat with remaining meat. Set aside.
3️⃣ Lower heat to medium and add remaining 2 tablespoons of oil.
4️⃣ Add onion and cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
5️⃣ Add Guinness beer stirring and scraping up browned bits on bottom of pan then add beef broth and red wine.
6️⃣ Return browned meat to the pot, including any juices, along with carrots, potatoes, thyme and bay leaves.
7️⃣ Bring to a boil, stir then lower heat and cover so it is bubbling gently. Cook 2 hours then remove lid and simmer for a further 30 minutes until meat falls apart and the sauce has reduced and thickened.
8️⃣ Remove thyme and bay leaves. Season with salt and pepper to taste.
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Irish Stew
One of the best traditional Irish recipes you’ll find. Mine has a few variations but this is perfect for dinner as the cold weather sets in.
Serves: 6
Time: 120 mins
2 tbsp olive oil
1kg lamb shoulder, trimmed and cut into 2.5cm chunks
2 onions, peeled and roughly chopped
3 celery stalks, trimmed and sliced
1 bay leaf
4 large carrots, peeled and roughly chopped
1 litre beef or lamb stock
900g potatoes, peeled and cut into 1cm slices
Good knob of butter
Handful parsley, finely chopped
Sea salt and ground black pepper
1. Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb pieces in two batches. Remove and set aside on a plate. Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.
2. Preheat the oven to 160°C /325°F/Gas Mark 3.
3. Return the meat to the pot, along with the bay leaf and stock, season with sea salt and ground black pepper and bring to the boil. Remove from the heat and push the slices of potato down into and across the top of the stew, dot with a little butter and give a final seasoning of sea salt and ground black pepper. Cover and place in the oven to cook for about 1½ hours or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have coloured.
4. You can serve the stew straight away or leave it covered overnight in the fridge for the flavours to develop, then reheat. Serve in deep bowls with a sprinkling of parsley.
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.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
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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.
theroyalchef.com
How To Make Lamb Stew | Guinness Irish Lamb Stew
If you're looking for a delicious bowl of a heartwarming Irish Stew, look no further. This stick-to-your ribs lamb stew is a winner in my home year-round. Fun fact about me - I'm a dual citizen of Ireland with my parents being from both the North and South of Ireland with relatives all over the country. When we had our first family trip to Ireland, the first place we visited was the Guinness Factory and what an amazing treat that was!! Opened in 1759, the Guinness Factor was a 1/2 day experience for us. We watched how they made the beer, taste tested various drafts, learned the history, and ate the Guinness Stew they served in the cafeteria. Can I just tell you HOW AMAZING it tasted? I had never had a stew that delicious in my life and it was at that moment that I told myself that I needed to perfect a Guinness Irish Stew for my family - and so I did!
From my kitchen to yours, I hope it becomes a favorite of yours, too!
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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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