Easy Irish Stew Recipe

Irish Stew Recipe The Stay At Home Chef

WEBFeb 17, 2018 · In a skillet over high heat, heat 2 tablespoons of oil. Add the meat in batches and brown well all over. Remove the meat to a plate …

Rating: 4.7/5(6)
1. Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
2. Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
3. Lower heat to medium and add remaining tablespoon of olive oil.
4. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
Rating: 5/5(5)
5. Tip all the ingredients into a slow cooker.
6. Pour in enough water to come halfway up the pot. You don;t need to cover all the ingredients.
7. Switch on to high and cook for 3-4 hours, or low and cook for 6-8 hours.
8. If you would like to thicken the gravy, in a glass or cup, stir a little cold water into the cornflour to make a smooth paste. Pour this into the slow cooker and stir well. Pop the lid back on and leave for 5 minutes to thicken.Stir again, and serve.

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Irish Beef Stew EatingWell

WEBMar 5, 2024 · Directions. Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of …

Rating: 4.6/5(5)
1. Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, about 3 minutes per side. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
2. Add onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Add beer and thyme; cook, scraping the bottom of the pot to release any browned bits, until the liquid is slightly reduced, about 2 minutes. Add broth and the beef (with any accumulated juices in bowl); bring the mixture to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
3. Whisk cornstarch and cold water in a small bowl. Increase heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in parsley. If desired, garnish with additional parsley.

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See Also: Beef Recipes, Stew RecipesShow details