Best Grams Irish Stew Recipes

BEEF AND GUINNESS STEW

Beef and Guinness Stew image

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

Ingredients

2 tbsp olive oil
2.5 lb / 1.25 kg beef chuck (, boneless short rib or any other slow cooking beef (no bone))
3/4 tsp each salt and black pepper
3 garlic cloves (, minced)
2 onions (, chopped (brown, white or yellow))
6 oz / 180g bacon (, speck or pancetta, diced)
3 tbsp flour ((all purpose/plain, Note 3 for GF))
440ml / 14.9 oz Guinness Beer ((Note 1))
4 tbsp tomato paste
3 cups (750 ml) chicken stock/broth ((or beef broth - Note 4))
3 carrots (, peeled and cut into 1.25 cm / 1/2" thick pieces)
2 large celery stalks (, cut into 2cm / 1" pieces)
2 bay leaves
3 sprigs thyme ((or sub with 1 tsp dried thyme leaves))

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 STEW

Irish Stew image

Provided by Barbara Kafka

Categories dinner, main course

Time 45m

Yield 6 to 8 servings (makes 8 cups; 362 calories per cup)

Number Of Ingredients 10

Ingredients

2 pounds stewing lamb (neck or shoulder) with bones, cut into 1- or 2-inch chunks
3 medium-size carrots, scraped and cut into pieces about 2 by 1/4 by 1/4 inches
1/2 pound small white onions, peeled
1 pound small new potatoes, or 1 pound large potatoes cut in half or quartered
1/2 pound small turnips, scrubbed and cut into 8 wedges each
1 tablespoon kosher salt
Freshly ground black pepper to taste
1 1/2 cups water
1 cup peas (if they are frozen, place in a sieve under warm running water to defrost)
1/2 cup chopped fresh mint

Steps:

Place lamb in two layers around inside rim of an oval dish, about 10 by 8 by 3 inches. Mound carrots, onions, potatoes and turnips in center. Sprinkle with salt and pepper. Add water. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 20 minutes.
Remove from oven. Prick plastic with the tip of a sharp knife to release steam. Uncover dish carefully. Stir well, making sure any uncooked pieces of meat are on top. Stir in peas. Recover dish with a fresh piece of plastic. Cook at 100 percent power for 5 minutes.
Remove from oven. Prick plastic and remove. Stir in mint and serve immediately, or allow stew to mellow overnight and add mint after reheating from room temperature for 5 minutes. If you are reheating from the refrigerator, it will take 10 minutes.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 27 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 742 milligrams, Sugar 5 grams