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
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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Easy Beef Stew - How to Make The Easiest Way
Beef stew may be easy to make, but having it come out flavorful is a whole other story. Lisa Lavery of the CHOW Test Kitchen shows you how to build the flavor as you cook in this episode of The Easiest Way, using our Easy Beef Stew recipe as a guide.
Want to make this? Here is the recipe! -
The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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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.
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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Perfect Beef Stew!
#shorts #beefstew #stew
Beef stew
Ingredients:
4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper
Instructions:
In a large bowl add the beef cubes and season with olive oil, salt, and pepper.
In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.
Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.
Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.
After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.
Enjoy!
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