Grams Irish Stew Recipes

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GRAM'S IRISH STEW



Gram's Irish Stew image

This is a stick-to-the-ribs stew I learned as a child from my Gram's. If you like a thicker stew, you can use more cornstarch.

Provided by Kelly Lee Sevart

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 3h50m

Yield 10

Number Of Ingredients 15

1 teaspoon vegetable oil
4 pounds cubed beef stew meat
2 teaspoons sage
10 potatoes, peeled and cubed
4 carrots, diced
1 (4 ounce) can sliced mushrooms, drained
1 small onion, chopped
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
1 cube beef bouillon
salt to taste
water to cover
1 tablespoon cornstarch, or as needed
¼ cup warm water

Steps:

  • Heat the oil in a skillet over medium-high heat. Add the beef to the oil and season with the sage; cook the beef until browned on all sides; drain.
  • Place beef, potatoes, carrots, mushrooms, onion, celery seed, Worcestershire sauce, pepper, and beef bouillon in a slow cooker; season with salt. Pour enough water over the mixture to cover. Set slow cooker to HIGH and cover. Cook for 4 to 5 hours, stirring occasionally.
  • Whisk together the cornstarch and warm water in a small bowl until smooth; stir through the stew. Allow the stew to cook until thickened, 15 to 20 minutes.

Nutrition Facts : Calories 745.6 calories, Carbohydrate 43.1 g, Cholesterol 159.7 mg, Fat 40.1 g, Fiber 4.9 g, Protein 51.2 g, SaturatedFat 15.7 g, Sodium 281.1 mg, Sugar 3.4 g

TRADITIONAL IRISH STEW



Traditional Irish Stew image

A traditional Irish stew is the backbone of Irish food. It is a delicious, hearty, and filling recipe of mutton and potatoes along with vegetables.

Provided by Elaine Lemm

Categories     Dinner     Entree

Time 2h40m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil, divided
1 pound mutton or lamb cutlets, bones removed, cut into 2-inch/5-centimeter chunks
2 pounds potatoes, peeled and cut into quarters
1 cup onion, roughly chopped
1 cup leeks, cleaned and finely sliced
1 cup carrots, roughly chopped
2 tablespoons plain flour
1 1/2 pints dark beef stock
Optional: 2 or 3 cabbage leaves, thinly sliced
Salt, to taste
Pepper, to taste

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

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