Irish Stew Recipe
Louise Said:
Has anyone a recipe for Irish Stew Recipe ?We Answered:
Irish stewIngredients (serves 6)
* 1.25kg lamb neck chops, trimmed
* 1/2 cup plain flour
* 3 brown onions, chopped
* 1kg sebago potatoes, peeled, sliced
* 2 carrots, peeled, thinly sliced into rounds
* 2 tablespoons tomato paste
* 3 cups boiling water
* 3 beef stock cubes, crumbled
* 1 cup flat-leaf parsley leaves, chopped
* 1/4 cup mint leaves, chopped, to serve
Method
1. Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
2. Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
3. Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
4. Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.
Notes & tips
* Tip: You can also cook this stew in a slow cooker. Combine the ingredients as above and cook on HIGH for 4 to 5 hours.
Annie Said:
I'm looking for an irish stew recipe?We Answered:
Ingredients4 pounds lamb shoulder, cubed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
24 pearl onions, peeled, root end trimmed
2 medium carrots, cut into 1 1/2-inch pieces
1/2 cup dried pearl barley
3 cups chicken stock or water
2 cups stout
1 bay leaf
1 tablespoon chopped fresh thyme leaves
12 new potatoes, cut in half
1/4 cup finely chopped fresh parsley leaves, for garnish
1 tablespoon finely chopped fresh chives, for garnish
Special equipment: a 12-quart pot with a tight-fitting lid
Preheat oven to 350 degrees F.
Season the meat with salt and pepper.
Heat pot over medium high heat and add the vegetable oil. Working in small batches, saute the lamb until golden brown in color. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.
Season with salt and pepper, to taste. Garnish with the parsley and chives
Nellie Said:
Traditional Irish Stew Recipe?We Answered:
This recipe is a traditional Irish stew straight from Ireland. It is made with lamb, carrots, onions, and potatoes. Proper Irish stew is made with lamb, however, beef may be substituted if you must. Do try the variation with pearl barley for an even heartier stew.Prep Time: 20 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
* 2-1/2 to 3 pounds (1.35kg) lamb chops (gigot or rack chops) not less than 1 inch (2.5cm) thick
* 8 medium or 12 baby carrots
* 8 medium or 12 baby onions
* 8 to 12 potatoes, or more if you like
* Salt and freshly ground pepper
* 1-1/4 to 1-1/2 pints (750 ml-900 ml/3-3/4 cups) stock (lamb stock if possible) or water
* 1 sprig of thyme
* 1 Tablespoon (1 American Tablespoon + 1 teaspoon) roux, optional - see recipe
* .
* Garnish:
* 1 Tablespoon (1 American Tablespoon + 1 teaspoon) freshly chopped parsley
* 1 Tablespoon (1 American Tablespoon + 1 teaspoon) freshly chopped chives
* .
* Roux:
* 4 ounces (110g/1 stick) butter
* 4 ounces (110g/scant 1 cup) flour
Preparation:
Preheat the oven to 180C/350F/regulo 4.
Cut the lamb chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered down pieces).
Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are small leave them whole. If the onions are large, cut them into quarters through the root, if they are small they are best left whole.
Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to the boil on top of the stove, cover with a butter wrapper or paper lid and the lid of the saucepan. Transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 to 1-1/2 hours approx, depending on whether the Irish stew is being made with lamb or hogget.
When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another saucepan. Slightly thicken by whisking in a little roux if you like. Check seasoning, then add chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot or in a large pottery dish.
To make the roux, melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.
Variation
Irish Stew with Pearl Barley: Add 1 to 2 tablespoons pearl barley with the vegetables. Increase the stock to 2 pints (1.2L/5 cups) as the pearl barley soaks up lots of liquid.
Yield: 8 servings
Raul Said:
Recipe for Irish Stew w/out Neck Bones?We Answered:
So sorry about the jokers, there seems to be a lot of that going on in here lately....anyway....try this recipe and I hope you like it!IRISH BEEF STEW
4 lbs. beef, chuck or round cut into 2 inch squares
4 tbsp. shortening
2 qts. boiling water
Juice of one lemon
1 tbsp. Worcestershire sauce
2 cloves of garlic, minced
1 lg. onion, minced
4 bay leaves
2 tbsp. salt
1 tsp. pepper
1 tsp. paprika
2 dashes of ground cloves
2 tbsp. sugar
2 small cans white onions
2 lg. cans Irish potatoes
2 bunches carrots, quartered
2 pkgs. pie crust mix
1 c. flour
Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a rolling boil, then lower heat to a medium setting. Cook slowly for two hours, adding water to cover if necessary.
Add carrots, cook 20 minutes on high heat, add potatoes and onions, let cook ten more minutes or until carrots are tender.
Prepare pie crust as directed on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.
Curtis Said:
where can i get a good irish stew recipe?We Answered:
My Best Irish Beef Stew1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Serves 4 to 6.
nfd♥
Barbara Said:
Irish Stew recipe please?We Answered:
Try this ...IRISH STEW
Serves 2
INGREDIENTS
2 potatoes
1 carrot
1 parsnip
1 turnip
1 onion
250g of lamb or mutton
1 tablespoon of oil
750ml of water
1 lamb stock cube
1 tablespoon of parsley
Ground pepper to taste
METHOD
Peel the potatoes and chop them into 2cm (1 inch) pieces. Cut both ends off the carrot, peel it and chop it into 2cm (1 inch) pieces. Cut both ends off the parsnip, peel it and chop it into 2cm (1 inch) pieces. Peel the turnip and chop it into 2cm (1 inch) pieces. Peel the onion and chop it into tiny pieces. Chop the meat into 2cm (1 inch) pieces.
Put the oil into a saucepan on a moderate heat. Add the onion and fry it for 3 minutes until it is golden, stirring to stop it sticking. Add the meat and cook for 5 minutes until it is brown with no pink bits. Add the vegetables and cook for another 5 minutes. Add the water and the stock cube. Add the parsley. Season with the pepper.
Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 1 hour. Check the water level from time to time and top up if it starts to dry out.
ADDITIONS & ALTERNATIVES
Serve with soda bread or dumplings.
The ingredients given are the traditional Irish ones. However, if lamb or mutton is too expensive, use beef and a beef stock cube instead and make the Irish American version.