IRISH STEW GUINNESS RECIPES

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IRISH STEW WITH GUINNESS RECIPE - FOOD.COM



Irish Stew With Guinness Recipe - Food.com image

This is a rich and flavorful Irish Stew, made with a little wine, and Guinness. It orginally came from Bon Appetit, and has recently been posted at Simply Recipes, among others. Enjoy!

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
1 1/4 lbs stewing beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or 6 cups canned beef broth
1 cup Guinness stout
1 cup red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 lbs russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups peeled carrots
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add 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, thyme, 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. Sprinkle with parsley and serve. (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 713.5, FatContent 18, SaturatedFatContent 5.9, CholesterolContent 70.7, SodiumContent 1138.8, CarbohydrateContent 69.6, FiberContent 7.2, SugarContent 8.2, ProteinContent 31.4

IRISH STEW WITH LAMB AND GUINNESS RECIPE - FOOD.COM



Irish Stew With Lamb and Guinness Recipe - Food.com image

A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 15

3 lbs lamb shoulder with a little fat, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2-inch slices
2 large yellow onions, cut into large dice
3 -4 garlic cloves, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb (enough to cover) or 2 quarts beef stock (enough to cover)
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons cornstarch
salt & freshly ground black pepper, to taste

Steps:

  • The barley is optional but it makes it even more traditional. Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.
  • Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
  • Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
  • Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

Nutrition Facts : Calories 2574.8, FatContent 227.6, SaturatedFatContent 113.2, CholesterolContent 247.4, SodiumContent 107.2, CarbohydrateContent 76.2, FiberContent 7.4, SugarContent 6.2, ProteinContent 9.7

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IRISH STEW WITH GUINNESS RECIPE - FOOD.COM
This is a rich and flavorful Irish Stew, made with a little wine, and Guinness. It orginally came from Bon Appetit, and has recently been posted at Simply Recipes, among others. Enjoy!
From food.com
Reviews 5.0
Total Time 1 hours 55 minutes
Calories 713.5 per serving
  • 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. Sprinkle with parsley and serve. (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.).
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IRISH STEW WITH LAMB AND GUINNESS RECIPE - FOOD.COM
A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 2574.8 per serving
  • Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.
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  • Melt butter in a small saucepan. Add parsley, chives and thyme.
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IRISH BEEF STEW RECIPE | EPICURIOUS
"While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on Grand Cayman," writes Regina Stewart of Acworth, Georgia. "We travel a lot and have enjoyed many good Irish stews, but the pub's rendition is the best ever."
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  • Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. 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. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.
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Reviews 4.6
Category main-dish
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  • Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
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IRISH BEEF STEW RECIPE | EPICURIOUS
"While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on Grand Cayman," writes Regina Stewart of Acworth, Georgia. "We travel a lot and have enjoyed many good Irish stews, but the pub's rendition is the best ever."
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Reviews 3.3
  • Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. 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. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.
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BEEF AND GUINNESS STEW RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Category main-dish
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  • Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
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GUINNESS BEEF STEW RECIPE (DUTCH OVEN) | KITCHN
This stew is simmered low and slow in a Guinness-spiked sauce.
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Total Time 10800S
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Calories 676 cal per serving
  • Add the carrots and potatoes to the stew and stir to combine. Cover and simmer until knife tender, about 30 minutes. Spoon off any excess fat from the surface of the stew. Ladle the stew into bowls and garnish with the parsley.
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