Irish Pub Stew

[jensbargainbins]

TODAY'S RECIPE *~*~*~


IRISH PUB STEW: (pg. 1 of Soups/Stews forum)

1 1/2 lbs beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality cooking sherry
2 bay leaves

Preheat oven to 300F degrees.
In a heavy skillet brown the beef in the butter over medium high heat.
Add the soup and water and stir well.
Add the rest of the ingredients and cook for about 5 minutes, stirring once.
Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

[Erin46]

Gotta try this one - sounds Yummy yummy

[pepper60]

Serving 4

Ingredients
1kg / 2lbs of rack or shoulder of lamb
4 large onions
2 leeks washed and cut into 1"rings
sticks of celery cut into 1/2 pieces
1 tablespoon of garlic chives chopped
1kg / 2lbs of potatoes
1 tablespoon of chopped parsley and fresh thyme
1small sprig of rosemary
Salt and freshly ground pepper
400ml / 1pt cold water or light lamb stock
To garnish: chopped fresh parsley and julienne of carrots

Method:
Wipe meat and remove fat and gristle from meat Wash and
peel potatoes. Slice two potatoes into thin slices. Keep the
remainder whole or cut in two if too big. Remove skin from onion
and slice into narrow rings. Prepare other vegetables by washing
and slicing into narrow strips. Lightly grease a heavy based
saucepan with oil to prevent ingredients sticking to the base.
Line the base with the sliced potatoes. Top this with a layer of
prepared meat then add a layer of onion rings, leek and celery.
Tie herbs together in a bouquet garni and place on top.

Continue with the layers finishing with the herbs. Add stock or
water and bring to the boil and simmer gently for one hour.

Top with the potatoes and simmer again until the potatoes are
cooked approx. 20 minutes. The liquid should be reduced by half
to resemble gravy. Alternatively the stew can be cooked in the
oven at 160C/325F/Gas mark 3. This will take about 2 hours to cook.
Cover the dish for the first 1/ ½ hours and then remove the cover to
brown the potatoes for the last half an hour.

Julienne of carrots

Wash skin and cut carrots in 2" lengths. Cut into even sized batons.
Put into boiling salted water and cook until still crunchy about 3
minutes. Drain. Toss in melted butter and serve with the stew.

To serve

Serve on a plate or large soup dish with the meat in the centre
topped with the vegetables and surround with the potatoes.
Pour some liquid over and garnish with parsley and julienne of
carrots and white soda bread to mop up the juices.

[Modemouth]

8 Hour Irish Stew



Serves 8
2 lbs. lean stew beef (or lamb, if preferred)
1 clove garlic, grated or 1/2 tsp. garlic powder
salt and freshly ground black pepper, to taste
1 large onion, halved and sliced
1–12 oz. bottle Extra Stout beer
2 cups beef broth (low-sodium)
3 Tbsp. tomato paste
2 cups carrots sliced
4 new potatoes, cut into quarters
2 turnips, cut into quarters (or not)
1 4-inch stem of rosemary, or 1 tsp. dried rosemary leaves
2 bay leaves
1/4 cup cornstarch
Chopped fresh parsley for garnish
Combine all ingredients (except the cornstarch and water) in a slow cooker and cook on low for 8 hours. Combine the cornstarch and water in a bowl and stir into the stew. Cover the slow cooker and allow the stew to cook an additional 10 minutes, until thickened slightly. Top with parsley.

[pepper60]

Had this several times when I was on business trips to
England. Soooooo Goooood!

[pepper60]

Try RSH's Irish Soda Bread recipe with this traditional Irish Stew.
You will love it

[MagiePerdu]

INGREDIENTS:

1 pound boneless lamb, cut in 1-inch cubes
3 tablespoons flour
2 tablespoons oil
1 envelope dry onion gravy mix
3/4 teaspoon salt
1/4 teaspoon garlic powder
dash pepper
2 cups cold water
4 medium potatoes, peeled, halved, and sliced about 1/2-inch thick
1 1/2 cups frozen green beans

DIRECTIONS:

Toss lamb cubes with flour; brown in a large skillet in hot oil. Drain off excess fat. In a separate bowl, combine gravy mix, salt, garlic powder, pepper and cold water; whisk until smooth.

Add mixture to meat. Cook, stirring occasionally, until mixture thickens and bubbles. Cover and simmer for 30 minutes.

Add sliced potatoes and beans. Return to boiling; reduce heat, cover, and simmer lamb stew for 30 minutes more or until vegetables are tender.

[Modemouth]

[Modemouth]