Glensofantrimirishstew Recipes

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GLENS OF ANTRIM IRISH STEW



Glens of Antrim Irish Stew image

Make and share this Glens of Antrim Irish Stew recipe from Food.com.

Provided by Gaelige Coinnaigh

Categories     Stew

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 ounce butter
2 lbs lamb or 2 lbs beef, cubed
1 large onion, coarsely chopped
2 carrots, chopped
1 tablespoon all-purpose flour (optional)
1/2 pint beef stock
2 tablespoons tomato puree
1/2 tablespoon sugar
2 potatoes, cubed (optional)
1 (12 ounce) bottle Guinness stout or 1 large glass red wine
1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
salt & freshly ground black pepper
Tabasco sauce

Steps:

  • Melt the butter in a large pan and fry the meat in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary. Remove the meat from the pan, add the onion and carrots and cook until slightly softened.
  • Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, if using, the Guinness or the wine, the bouquet garni and salt and pepper to taste.
  • Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender. While the stew is simmering, add 4 or 5 drops of Tabasco to taste.

Nutrition Facts : Calories 872.1, Fat 28.5, SaturatedFat 13.1, Cholesterol 135.2, Sodium 429.6, Carbohydrate 45.2, Fiber 1.6, Sugar 5, Protein 38.2

TRADITIONAL IRISH BEEF AND GUINNESS STEW



Traditional Irish Beef and Guinness Stew image

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

6 ounces bacon (,diced)
2 pounds beef chuck
3 tablespoons all-purpose flour
2 medium-large yellow onions (,chopped)
3 cloves garlic (,minced)
4 medium firm (,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces)
2 large carrots (,chopped in 1/2 inch pieces)
2 ribs celery (,chopped in 1/2 inch pieces)
1 large parsnip (,chopped into 1/2 inch pieces)
1 bottle ((1 pint or 16 ounces) Guinness Extra Stout)
1 cup strong beef broth
2 tablespoons Worcestershire sauce
1/4 cup tomato paste
1 tablespoons dried and ground porcini mushrooms ((optional and not remotely traditional, but oh so amazing))
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
Salt and pepper to taste

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

SIMPLE IRISH STEW



Simple Irish Stew image

Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple of hours over a low heat with liquid. It should not be allowed to boil or the flavor will be spoiled. The following dish will be found to be hearty and nourishing and traditional enough. Traditionally this is eaten with fresh made Irish Soda Bread. This is especially satisfying on a cold winter evening, as the smells permiate the home and fill the stomach.

Provided by Pa. Hiker

Categories     Stew

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs boned mutton (lamb) or 2 1/2 lbs boned lamb
4 large potatoes
2 large onions
4 medium carrots
1 sprig fresh parsley
2 cups water
salt
pepper

Steps:

  • Cut the meat into good size chunks.
  • Peel the vegetables and slice thickly.
  • Chop the parsley.
  • Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes.
  • Pour in the water and season to taste.
  • Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid.
  • The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.
  • I prefer to make this in a crock pot and let cook all day or over night, it lets the flavors blend extra well.
  • If using mutton let cook on low for 8 hours, with lamb only 5 hours will make an excellent stew.

Nutrition Facts : Calories 1107.1, Fat 51.6, SaturatedFat 21.3, Cholesterol 272, Sodium 274.9, Carbohydrate 77.3, Fiber 11.1, Sugar 8.9, Protein 81.1

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