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irish stew

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  • irish stew

    Does anyone have such a recipe? I have never had it before but my dad mentioned he had irish stew in Milwaukee sometime last year and said it was fantastic. Would appreciate any suggestions!

  • #2
    Re: irish stew

    Googled "irish stew" and there are lots of recipes. Sorry this is not tried and true....yet!

    Molly Malone's Irish Beef Stew

    Category: Irish Beef Stew
    Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 1-2 hrs


    1 tablespoon olive oil
    1 1/2 pound beef chuck, cut into 2-inch chunks
    2 large carrots, diced
    1 rib celery, diced
    1 small onion, diced
    1/2 small leek, diced
    2 cloves garlic, minced
    1 can (6 ounces) tomato paste
    1/2 cup flour
    1/2 cup Guinness stout or other beer
    2 tablespoons red wine, optional
    2 cans (14 1/ 2 ounce size) beef broth
    3 medium red potatoes, diced
    1/2 teaspoon salt
    Freshly ground pepper to taste

    Heat oven to 350 degrees F. Heat olive oil in a Dutch oven over medium-high heat. Cook meat in batches, stirring often, until brown on all sides, about 6 minutes per batch. Remove meat; set aside.

    Add the carrots, celery, onion and leek into the Dutch oven. Cook, stirring occasionally, until onion is softened, about 4 minutes. Stir in garlic, tomato paste and flour. Cook, stirring, until very thick, about 2 minutes.

    Stir in beer and wine, scraping up browned bits. Stir in beef broth, potatoes and reserved meat.

    Heat almost to a boil over medium heat. Cover; transfer to oven. Bake until tender, about 1 1/2 hours; skim off fat. Season with salt and pepper.

    Nutrition information per serving: 351 calories; 28 percent of calories from fat; 11 grams fat; 3 grams saturated fat; 70 mg. cholesterol; 36 grams carbohydrates; 28 grams protein; 939 mg. sodium; 4 grams fiber.

    Recipe Location:
    Recipe ID: 43903
    Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

    This recipe is from CDKitchen
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    • #3
      Re: irish stew

      Traditional Irish Stew

      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.

      2-1/2 to 3 pounds lamb chops (gigot or rack chops) not less than 1 inch thick (less traditional - substitute beef)
      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
      3-3/4 cups stock (lamb stock if possible) or water
      1 sprig of thyme
      1 Tablespoon + 1 teaspoon roux, optional - see recipe

      1 Tablespoon + 1 teaspoon freshly chopped parsley
      1 Tablespoon + 1 teaspoon freshly chopped chives
      4 ounces (1 stick) butter
      4 ounces (scant 1 cup) flour

      Preheat the oven to 350F

      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.

      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


      • #4
        Re: irish stew

        I was just about to ask if Irish stew wasn't traditionally lamb when I saw the recipe you posted rubelishous. Answered my question.


        • #5
          Re: irish stew

          Thanks! I will pass these along to my dad.