Irish Stew Original Recipe

Irish Beef Stew Recipe Small Town Woman

WEBFeb 17, 2024 · Heat a little oil in a large, heavy pot or Dutch oven over medium-high heat and brown the beef. Plate the beef and cook the onions until they are soft and fragrant. …

Rating: 5/5(48)
1. In large zipper bag add flour, salt and black pepper. Add the chuck roast and shake to coat.
2. Heat 1 tablespoon oil in large Dutch oven or heavy stockpot over medium heat. Working in batches brown the beef. Add oil when needed and scrape the bottom of the pot. Plate the beef as you go.
3. Add 1 tablespoon oil and cook the onions until soft and fragrant. Reduce heat to low. Add the garlic, rosemary, and black pepper; cook for 1 minute while stirring constantly. Add the stout beer and stir scraping the bottom of the pan to deglaze it. Add the Worcestershire sauce, beef broth, tomato paste, bay leaves and browned beef (that you plated). Cover and simmer on low for 80-90 minutes stirring several times to keep anything from burning or sticking to the bottom.
4. Add the carrots, potatoes and thyme. Cover and simmer on low for 40-45 minutes or until the carrots and potatoes are soft and beef is tender. If the mixture becomes too thick add a little more beef broth or water. Remove the bay leaves prior to serving.

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Traditional Irish Stew (with Beef or Lamb) Robust …

WEBMar 3, 2021 · Cook the potatoes: Stir in the salt and pepper, add the potatoes and simmer for another 10 to 12 minutes, covered, or until the …

1. If you stew meat doesn’t already come cut up, cut it at this time. Pat it dry with a paper towel. Season with salt and pepper. Also, chop your onion, and mince the garlic, set aside.
2. Heat a large, heavy-bottomed stew pot, or Dutch oven, with a tight fitting lid, over medium heat. Heat 1 tablespoon of the oil. Add 1/3 of the beef chunks to the skillet. Sear the meat for 2 to 3 minutes on one side, flip, and sear for another 1 minute. Remove the beef to another dish. Repeat, until the remaining beef is seared. NOTE: you don’t want to add all the beef at once, otherwise it will overcrowd the pan, and the beef will steam. I seared mine in three batches. Only use the second tablespoon of oil if the pan gets dry.
3. once all the beef has been seared, and removed from the pan, add the onion and a little kosher salt. Sauté the onions for 3 minutes, or until they begin to look tender. Add the garlic and sauté for 1 more minute.
4. Melt the butter and add the rice flour, or all purpose flour, and cook the flour for 1 to 2 minutes, or until the flour looks lightly browned.

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Irish Beef and Guinness Stew The Daring Gourmet

WEBMar 9, 2024 · Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients. Stir to combine and bring to a boil. …

Rating: 4.9/5(247)
1. Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
2. Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
3. Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
4. Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.

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