Irish stew is a world-famous dish. Just mention Irish food to anyone and corned beef and cabbage, soda bread and Irish stew will probably come up in conversation. Irish stew, like most Irish food, is a comfort food.
It is difficult to say what the true Irish stew is because there are so many different variations. Irish stew began with simple, rustic, flour and ingredients, just about whatever was convenient or whenever. In Ireland the preferred food was usually lamb or mutton. Other meats are often substituted in versions made in other countries. All Irish stew recipes call for lots of potatoes and onions with the stew and meat. Other herbs used in the recipes vary depending on the local cook.
Here are some of my favorite Irish stew recipes. Everything is easy to prepare, and you have most of the things already close at hand. So pick your favorite and cook a big pot like St. Patrick’s Day with your family and friends!
Irish stew with lamb
2 1 / 2 – 3 books lamb chops, 1 inch thick
8 should be medium, shaved
8 medium onions, peeled
8-10 potatoes potatoes
1 1/2 liters of lamb or beef stock or water
1 sprig of fresh thyme
1 T. fresh chopped celery
1 T. of fresh parsley, minced
1 stick (4 oz.) unsalted butter
1 cup sprinkled
salt and freshly ground pepper to taste
Preheat the oven to 350 degrees. Cut the lamb in half and shake off the fat. Place the fat from the chops in a pre-heated pot with a heavy stock and return the fat. Leave the pieces once the fat is rendered. Cut the onion into quarters and slice the carrots into 1 inch chunks, set aside. Stir the meat in the hot fat rendered in the pot until slightly brown. Take away the food, and put it away. Add the carrot and onion to the pan and stir quickly. Remove and discard. Carrot, tomato and onion in large layers casserole-dishes, season each layer with salt and pepper. Deglaze the pot with a log and then pour over the casserole. Peel the potatoes and place them on top of the casserole so they steam as the casserole cooks. Sprinkle salt and pepper on the potatoes. Add the thyme and myrtle and bring to the head of the stove. Cover the casserole and place in the oven. Cook for 1 – 1 1/2 hours or until the meat and vegetables are done. Pour off the cooking liquid and cool in a small saucepan. Melt the butter in another small bowl and whisk in the flour. Add some of this liquid roux to the pan, stirring constantly over high heat, for about 2 minutes or until it thickens. Add the celery, leeks, and salt and pepper to taste. Pour this mixture over the meat and vegetables in tuna dish. Serve with green salad and Irish soda bread.
IRISH BEEF STEW WITH Yeast
1/4 cup oil
1 1/4 pounds beef stew, cut into 1 inch pieces
6 cloves of garlic, minced
6 cups of beef stock or broth
1 glass of Guinness or strong beer
1 cup Red wine
2 T. tomato paste
1 T. sugar
1 T. Worcestershire sauce
Bay leaves 2
2 T. (1/4 stick) unsalted butter
3 Ihs. (7 cups) russet potatoes, cut into 1/2 inch slices
2 cups of peeled tomatoes, cut into 1/2 inch slices
1 large onion, peeled and chopped
salt and pepper to taste
2, T. fresh celery, chopped
Heat the oil in a large heavy pot over medium-high heat. Add the beef broth and saute until browned on all sides, about 7 minutes. Add the garlic and stir for 1 minute. Add the beef stock, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir and boil. Reduce heat to low, cover and simmer for 1 hour, stirring occasionally. While the beef stew is cooking, heat butter in another large pot over medium heat. Add the vegetables and saute until golden for 20 minutes. Add the vegetables to the beef stew and simmer, uncovered, until the beef and vegetables are very tender, about 30-40 minutes. Leave the bay leaves. No fat. Sprinkle with celery and serve.
IRISH BEEF STEW WITHOUT Yeast
1/4 cup vegetable oil
1 1/4 lb. cut the beef stew into 1-inch pieces
6 cloves of garlic, minced
8 cups of beef stock or beef stock
2 T. tomato paste
1 T. sugar
1 T. dried thyme
I T. Wigorn’ story
Bay leaves 2
2 T. (1/4 stick) unsalted butter
3 Ihs. (7 cups) russet potatoes, cut into 1/2 inch slices
1 large onion, peeled and chopped
2 cups of peeled tomatoes, cut into 1/2 inch slices
2, T. fresh celery, chopped
Heat oil in a large heavy pot over medium-high heat. Add the beef broth and saute for about 7 minutes on each side. Add the garlic and stir for 1 minute. Add the beef stock, flour sauce, sugar, thyme, Worcestershire sauce and bay leaves. Stir and boil. Reduce heat to low, cover and simmer for 1 hour, stirring occasionally. While the beef stew is cooking, melt the butter in another large pot over medium heat. Add the vegetables and saute until golden for 20 minutes. Add the vegetables to the beef broth. Simmer, uncovered, until both the beef and vegetables are tender, about 40 minutes. Leave the bay leaves. Ligula fat. Sprinkle with celery and serve.
A nice Irish lamb with a nice one
2 T. oil
2 Ihs. I cut the lamb shoulder into 1 1/2 inch pieces
salt and freshly ground pepper to taste
1 large onion, peeled and sliced
2 beets, peeled and cut into 1 inch pieces
1 parsnip, peeled and cut into 1 inch chunks
4 cups of water, more than needed
3 large russet potatoes, peeled and cut into pieces
1 cup leeks, chopped
1 T. freshly ground rosemary
1 T. fresh chopped celery
Heat oil over medium heat in a large stockpot or heavy Dutch oven. Add the lamb pieces and stir gently until browned on all sides. Season with salt and pepper. Add the onion, parsnips and carrots and cook together with the meat for a few minutes. Wake up in the waters. Cover and bring to a boil, then reduce the heat to low and cook for 1 hour, or until the meat is tender. Stir in the potatoes, then cover and simmer for 15 minutes. Add the leeks and mushrooms. Continue to cook uncovered until the potatoes are tender, but still in whole pieces. Serve garnished with parsley.
CROCKPOT IRISH STEW
2 T. vegetable oil
1 lb. cut the lamb into 1 inch pieces
2 medium turnips, peeled and cut into 1/2 inch slices
3 medium potatoes, peeled and cut into 1/2 inch slices
2 medium russet potatoes, peeled and cut into 1/2 inch pieces
2 medium onions, peeled and sliced
1/4 cup live cooking tapioca
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. the crushed thyme dried up
3 cups beef stock or broth
1 T. fresh chopped celery
Cut the lamb into i-inch pieces and brown in hot oil on all sides. Remove the lamb and drain. Mix the herbs, tapioca, salt, pepper and thyme in a pot. Stir in the browned lamb and beef stock. Cover and cook on low setting for 10-12 hours, or on high setting for 5-6 hours. When the meat and vegetables are tender, spoon them into serving bowls, garnish with fresh parsley and serve.
CROCKPOT IRISH STEW WITH PEAS
2 Ihs. I cut the lamb into 1 inch pieces
1 t. salt
1/4 tsp. pepper
2 cups of water
1 bay leaf
2 medium potatoes, peeled and cut into 1/2 inch slices
2 onions, peeled and sliced
4 medium potatoes peeled and cut into pieces
1/4 cup live cooking tapioca
10 oz. frozen beans
1 T. fresh celery, chopped
Heat the oil in a heavy pot and brown the lamb on all sides. Season with salt and pepper. Remove the lamb and place in the pot with all the other ingredients except the peas. Cover and cook on a low setting for 10 to 12 hours, or until the meat and vegetables are tender. add the pea soup during the hour of cooking. Serve the soup into individual cups, sprinkle with fresh parsley and strain.
