Best Slow Cooked Irish Stew Recipes

LOZ'S SLOW COOKED IRISH GUINNESS STEW

Loz's Slow Cooked Irish Guinness Stew image

This is an all time favourite! NB (Including some review suggestions - THANKS!): #1 If you prefer fresher veggies (not the stew soaked kind), leave the celery, carrots and potato until the last 1.5 hours. #2 Pumpkin and sweet potato are nice in this too. (try not to exceed the level of the liquid) #3 As a poster suggested: throw some peas and / or corn kernels in at the end to freshen the stew #4 Dumplings can be added #5 Leave out the potatoes and serve on a bed of Mash - fab idea thanks! :) #6 Making a roux to thicken is also a good idea! #7 Enjoy!!! :)

Provided by Delicious Bits

Categories Stew

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 kg rump beef steaks or 3 -4 lamb shanks
salt & pepper
1/4 cup plain flour
2 tablespoons plain flour
1/2 cup water
2 garlic cloves, crushed
1 teaspoon dried rosemary (or 1 tbsp chopped fresh)
1 teaspoon dried thyme (or 1 tbsp chopped fresh)
2 dried bay leaves
400 ml Guinness stout (or more, or other stout-based beer)
2 cups beef stock
2 tablespoons butter
2 -3 tablespoons packed brown sugar
2 onions, cut in wedges
2 carrots, cut in 1-inch pieces
4 stalks celery, chopped
1 large potato, peeled and cut in 1-inch pieces
1/4 cup chopped fresh parsley

Steps:

Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
Caramelise onions in butter and sugar in a saucepan then add to cooker.
Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
Sometimes you may need to add a bit more brown sugar if it has a bitter taste.

Nutrition Facts : Calories 927.8, Fat 10.7, SaturatedFat 5, Cholesterol 15.3, Sodium 624.1, Carbohydrate 123.1, Fiber 18.3, Sugar 12, Protein 15.3

SLOW-COOKED IRISH STEW

Slow-cooked Irish stew image

Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too

Provided by Sarah Cook

Categories Main course

Time 8h20m

Number Of Ingredients 12

Ingredients

1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
small bunch thyme
3 onions, thickly sliced
5 carrots, cut into big chunks
6 medium potatoes, cut into big chunks
700ml lamb stock
3 bay leaves
85g pearl barley
1 large leek, washed and cut into chunks
small knob of butter

Steps:

Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
Stir in the butter, season and serve scooped straight from the dish.

Nutrition Facts : Calories 673 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium