Traditional Irish Beef Stew Recipe

Irish Beef Stew EatingWell

WebMar 5, 2024 · 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 …

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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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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