IRISH BEEF STEW
If you're looking for a healthy beef stew recipe that delivers on comfort, look no further. This one-pot Irish beef stew is packed with veggies and rich meaty flavor. Make this Irish beef stew recipe with Guinness--a dark, malty Irish stout--to keep it authentic. Serve with a side of Irish soda bread to sop up the leftovers.
Provided by Karen Rankin
Categories Healthy Beef Stew Recipes
Time 2h
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 32.1 g, Cholesterol 102.2 mg, Fat 11.9 g, Fiber 3.5 g, Protein 37.1 g, SaturatedFat 3.1 g, Sodium 703.7 mg, Sugar 4.2 g
CROCK POT BEEF STEW
Crock Pot Beef Stew is the ultimate comfort food. Tender chunks of beef with potatoes and carrots in a thick, hearty gravy makes for a nourishing meal any time of year!
Provided by Echo Blickenstaff
Categories Soup
Time 4h30m
Number Of Ingredients 19
Steps:
- Cut roast into 1 1/2 inch bite size chunks and place them in a gallon size resealable bag or other airtight container. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
- Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and brown each piece on all sides.
- While meat is browning, cut potatoes and carrots and place both in the bottom of a crock pot. When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the skillet.
- Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then saute onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the crock pot. Add thyme, parsley flakes, and bay leaves.
- Cook on low for 7-8 hours or on high for approximately 4 hours. 30 minutes before serving check the taste of the broth and add salt, pepper, or seasonings as needed. Allow to cook for another 30 minutes after adding seasonings.
- Remove bay leaves before serving. Garnish with fresh parsley.
Nutrition Facts : Calories 287 kcal, Carbohydrate 25 g, Protein 18 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 1159 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT® IRISH BEEF STEW
This hearty beef stew cooks in an Instant Pot®. It's full of vegetables and seasonings and has a savory sauce. I find herbs and seasonings lose their potency while under pressure, which is why I add most of them at the end.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 34.5 g, Cholesterol 72.8 mg, Fat 19.6 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 8.7 g, Sodium 1297.7 mg, Sugar 3.3 g
BEEF AND GUINNESS STEW
RECIPE VIDEO ABOVE. The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.
Provided by Nagi | RecipeTin Eats
Time 3h10m
Number Of Ingredients 14
Steps:
- Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook garlic and onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
- Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
- Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!
Nutrition Facts : ServingSize 497 g, Calories 646 kcal, Carbohydrate 15.3 g, Protein 72.2 g, Fat 29.1 g, SaturatedFat 9.2 g, Cholesterol 200 mg, Sodium 1499 mg, Fiber 2.1 g, Sugar 4.7 g, UnsaturatedFat 19.9 g
IRISH BEEF STEW
This is "Hands Down" the best I've ever made! The thyme is what sets it appart. The garlic will end up very mild. Use less if you like. (I have now edited the recipe to include corn starch to thicken the broth. This of course is optional)
Provided by Axe1678
Categories Stew
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat.
- Add beef and sauté 1 minute uncovered.
- Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
- Stir to combine and bring to a boil.
- Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
- ---------------.
- Meanwhile, melt butter in another large pot over medium heat.
- Add potatoes, onion and carrots.
- Sauté vegetables until golden, about 20 minute.
- Add vegetables to beef stew.
- (Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth.
- Simmer uncovered until vegetables and beef are very tender.
- Discard bay leaves, let cool then tilt pan and spoon off fat.
- Can be made in morning or day before.
- Heat, sprinkle with parsley and serve.
Nutrition Facts : Calories 299.5, Fat 11, SaturatedFat 3.5, Cholesterol 42.4, Sodium 847.6, Carbohydrate 33.4, Fiber 4.3, Sugar 4.6, Protein 18.2
TRADITIONAL IRISH STEW
Pure comfort food for a chilly day for the slow cooker! A little prep time needed up front. Don't be fooled by how much onion and garlic is used. It's honestly not too much! Cheers!
Provided by ami_tx
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 8h26m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
- Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
- Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
- Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 29.8 g, Cholesterol 51.5 mg, Fat 14.9 g, Fiber 5 g, Protein 17.5 g, SaturatedFat 5.4 g, Sodium 364.7 mg, Sugar 7.3 g
IRISH BEEF STEW
Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. -Carrie Karleen, St. Nicolas, Quebec
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.
Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
IRISH STEW
Steps:
- In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
- Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
- Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
- Melt butter in a small saucepan. Add parsley, chives and thyme.
THE BEST IRISH BEEF STEW
The Best Irish Beef Stew comes with the most robust and sensational flavors. Built around tender chunks of boneless beef chuck, baby potatoes, and chunky vegetables then simmered with a hearty gravy you will just love.
Provided by The Food Cafe
Time 3h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stock pot heat oil on medium high heat and brown seasoned meat in batches in a single layer until browned on all sides. Remove from pot and set aside.In same stock pot over medium high heat add bacon and brown, stirring frequently. Add in onions, garlic, and flour, stir to combine and cook for one minute.Add in Guinness, beef stock, tomato paste, carrots, celery, bay leaves, thyme, balsamic vinegar, sugar, and beef. Bring to a boil, then turn down to simmer COVERED for 2 hours.Remove lid and add potatoes, let cook 40 more minutes UNCOVERED and simmering.Remove bay leaves and garnish with fresh parsley and thyme. Season with garlic salt and pepper if desired. Serve warm.
IRISH BEEF STEW
An excellent, hearty Irish-inspired beef stew made with garlic, stock, Guinness, red wine, potatoes, carrots, and onions.
Provided by Elise Bauer
Categories Dinner Stew Beef Stew St. Patrick's Day Stew
Time 2h15m
Yield 6
Number Of Ingredients 19
Steps:
- Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.
- Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.
- Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.
- Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.
Nutrition Facts : Calories 720 kcal, Carbohydrate 72 g, Cholesterol 92 mg, Fiber 8 g, Protein 36 g, SaturatedFat 10 g, Sodium 1579 mg, Sugar 9 g, Fat 29 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
TRADITIONAL IRISH STEW
Steps:
- Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.
Nutrition Facts : Calories 765 kcal, Carbohydrate 83 g, Cholesterol 96 mg, Fiber 9 g, Protein 35 g, SaturatedFat 9 g, Sodium 1073 mg, Sugar 9 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g
IRISH BEEF STEW
Serve this Irish Beef Stew over noodles for a hearty dish. Vegetables and a gentle simmer add depth of flavor to this classic Irish Beef Stew.
Provided by My Food and Family
Categories European
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.
- Add potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.
- Serve over noodles.
Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
IRISH BEEF STEW
Make and share this Irish Beef Stew recipe from Food.com.
Provided by Jellyqueen
Categories Stew
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season beef with salt and pepper; toss beef chunks in flour until well coated.
- Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches.
- When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent.
- Return beef to pot and add carrots, potatoes, turnips, stout and broth.
- Bring to a boil and reduce heat to a simmer.
- Cover and cook for 2 hours or until beef is fork-tender.
Nutrition Facts : Calories 507.4, Fat 16.6, SaturatedFat 6.5, Cholesterol 86, Sodium 523.6, Carbohydrate 36.7, Fiber 4, Sugar 4.5, Protein 28.2
IRISH PUB BEEF STEW
Make and share this Irish Pub Beef Stew recipe from Food.com.
Provided by Diana Adcock
Categories Stew
Time 5h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1714.5, Fat 133.3, SaturatedFat 57.7, Cholesterol 199.1, Sodium 1688.8, Carbohydrate 93.8, Fiber 13.2, Sugar 17.5, Protein 24.9
IRISH BEEF STEW
Make and share this Irish Beef Stew recipe from Food.com.
Provided by JelsMom
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Chop meat & vegetables: peel & chop potatoes into 1/2" pieces; dice carrots to 1/4" thick, trim visible fat from steaks & cut into 1" cubes; dice onion; chop celery.
- Heat 2 tablespoons butter in large pot over medium heat.
- Dredge steak cubes in flour and saute 5 minutes until brown on all sides. Add garlic and saute 1 minute.
- Add beef stock, beer, tomato paste, honey, Worcestershire, herbs and spices. Stir to combine.
- Bring to boil. Reduce heat to medium-low, then cover and simmer 20 minutes while preparing vegetables.
- Melt 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion, celery, and carrots. Saute 20 minutes until golden.
- Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
- Remove bay leaves before serving.
Nutrition Facts : Calories 965.5, Fat 29.9, SaturatedFat 13.2, Cholesterol 151.3, Sodium 812.4, Carbohydrate 74.2, Fiber 7.4, Sugar 5.6, Protein 53.1
GUINNESS IRISH BEEF STEW
Make and share this Guinness Irish Beef Stew recipe from Food.com.
Provided by Bigmama 24
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add diced 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, 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.
- (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.).
Nutrition Facts : Calories 1841.5, Fat 121.2, SaturatedFat 47.8, Cholesterol 155.7, Sodium 1630, Carbohydrate 103.4, Fiber 10.4, Sugar 12.2, Protein 27.7
SLOW COOKER IRISH BEEF STEW
The most comforting and delicious variation of Irish stew you'll ever try.
Provided by Jill Brune Lash
Time 4h35m
Yield 8
Number Of Ingredients 12
Steps:
- Coat beef thoroughly with flour.
- Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
- Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
- Cook on Low until beef and vegetables are tender, 4 to 5 hours.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 24.9 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 6.6 g, Sodium 778 mg, Sugar 3.6 g
TRADITIONAL IRISH BEEF AND GUINNESS STEW
Experience the deliciously robust flavor of this world famous stew! You can make it on the stovetop or in your slow cooker.
Provided by Kimberly Killebrew
Categories Main Course Main Dish
Time 2h50m
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
- 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.
- Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.
Nutrition Facts : Calories 533 kcal, Carbohydrate 31 g, Protein 37 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1222 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
IRISH BEEF STEW
I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
Provided by ONEHOTMAMA9
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 6h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
- Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
Nutrition Facts : Calories 597 calories, Carbohydrate 62.5 g, Cholesterol 81.6 mg, Fat 26.8 g, Fiber 8.9 g, Protein 27.6 g, SaturatedFat 9.9 g, Sodium 497.8 mg, Sugar 8 g
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- Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary.
- Transfer beef to a plate. In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes.
IRISH BEEF STEW - MAD ABOUT FOOD
From madaboutfood.co
5/5 (3)Total Time 3 hrs 15 minsCategory DinnerCalories 470 per serving
- Dice onion and mince garlic. Heat oil over medium heat in a large heavy bottom pot like a dutch oven. Add the stew beef to the pot along with the salt. Cook beef, stirring occasionally until seared on all sides.
- Remove meat from the pot and add butter, diced onion, and minced garlic to the pot along with the smoked paprika and black pepper. Sauté until the onions and garlic are soft and fragrant, 3-5 minutes.
- Add the beef back into the pot along with the beef broth, 12oz beer, and tomato tomato paste. Stir to mix. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Simmer for 2 hours stirring occasionally.
- While the stew simmers, peel and slice carrots into rounds and quarter potatoes. When the stew has simmered for 2 hours, add the carrots and potatoes into the pot. If your stew seems too thick you can add in 1-2 cups of water.
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- Add half of the Beef Stew Meat so the pot isn't crowded. Cook until browned on all sides. Repeat with the second half.
- When all the beef is browned, place it all back into the pot. Stir in the flour. Cook for 2 more minutes.
IRISH BEEF & GUINNESS STEW RECIPE - THE FOOD BLOG
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- Brown the meat on all sides in the heated oil, a few pieces at a time, removing the browned pieces to a plate. Add more oil if required.
IRISH BEEF STEW - VIKALINKA
From vikalinka.com
5/5 (7)Total Time 2 hrs 40 minsCategory Main CourseCalories 481 per serving
- Heat the olive oil in a large Dutch oven/cast iron casserole pot and brown the beef chunks seasoned with salt and pepper over medium heat until golden. Do this in batches to avoid overcrowding.
- Move the browned beef to one side of the pot and lower the heat, then add chopped onions and thyme, cook over low heat for 8-10 minutes until tender. Then add minced garlic and cook briefly for 30 seconds.
- Add the flour and stir the beef, so it's coated, then add the water or beef stock if using and scrape the bottom of the pot with a spatula to release the brown bits at the bottom. Add the Guinness, one or two bay leaves, turn the heat up and bring to a boil. Then cover with a lid and put in the preheated oven for 1 hour.
IRISH BEEF AND BEER STEW - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Cuisine IrishCategory SoupServings 5Total Time 4 hrs
- Season beef Chuck Roast cubes with salt and black pepper to taste. Heat oil in a large stockpot over high heat. Sear cubes until brown, about 5 to 6 minutes. Remove cubes from pan and set aside.
- Turn heat down to medium; add onions, mushrooms, and garlic to the pot and cook until lightly browned, about 4 to 5 minutes.
- Pour beer into the pot and stir, scraping up and dissolving any browned bits of food into the liquid. Stir in tomato paste, thyme, turnips, parsnips, potatoes, salt and pepper. Add back in beef cubes and add enough beef broth to cover all ingredients, about 3 cups.
- Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours, stirring occasionally.
TRADITIONAL IRISH STEW (WITH BEEF OR LAMB) - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeTotal Time 1 hr 10 minsCategory Soup
- 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.
- 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.
- 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.
- 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.
IRISH BEEF STEW RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 6 hrs 30 minsCategory Beef
- Season the beef all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a 5-to 6-quart crock pot, heat the butter over high heat until hot. Sear the beef in batches, turning once, until browned, 6 to 8 minutes total. Transfer the beef to a plate as cooked.
- Stir the onion into the crock pot, scraping up any browned bits, and cook, stirring occasionally, until golden, about 6 minutes. Place the beef, along with any accumulated juices, back into the pot and stir in the carrots, potatoes, beer, and stock. Simmer the stew on low, covered, until the meat is very tender, about 6 hours. Increase the heat to high.
- Stir the flour together with 2 tablespoons cold water, then whisk into the simmering liquid. Simmer the brisket, uncovered, until the liquid is slightly thickened, about 10 minutes. Season with salt and pepper to taste, then serve.
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