Irish Stew With Thyme Cobblers Recipes

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IRISH BEEF STEW



Irish Beef Stew image

I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.

Provided by ONEHOTMAMA9

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 6h30m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness(r))
1 tablespoon cold water
1 tablespoon cornstarch

Steps:

  • Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
  • Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Nutrition Facts : Calories 597 calories, Carbohydrate 62.5 g, Cholesterol 81.6 mg, Fat 26.8 g, Fiber 8.9 g, Protein 27.6 g, SaturatedFat 9.9 g, Sodium 497.8 mg, Sugar 8 g

LESLIE'S IRISH STEW



Leslie's Irish Stew image

While touring Ireland, our family ordered Irish stew at most of the many pubs and restaurants we ate at in order to determine what features we liked best in an Irish stew. This recipe is my attempt to recreate the flavor we preferred. The broth is made the day ahead and I like to use the slow cooker, but the recipe could be adapted for the oven or stovetop.

Provided by Lesalee

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 17h29m

Yield 10

Number Of Ingredients 26

1 ½ quarts water
1 pound lamb shoulder blade chops
1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
1 large onion, quartered
3 stalks celery, quartered
1 bunch parsley sprigs
10 sprigs fresh thyme, divided
4 cloves garlic, crushed
1 ½ teaspoons salt
4 whole allspice berries
ground black pepper to taste
4 bay leaves, divided
1 ½ cups all-purpose flour
1 tablespoon dried savory
1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
1 pinch salt and ground black pepper to taste
4 pounds butterflied leg of lamb, trimmed and cut into cubes
3 tablespoons olive oil, or as needed
3 rutabagas, diced
4 potatoes, diced
½ small head cabbage, chopped
1 (16 ounce) package baby carrots
4 small onions, chopped
1 leek, thinly sliced
2 tablespoons minced fresh parsley
1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)

Steps:

  • Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
  • Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
  • Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
  • Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
  • Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.

Nutrition Facts : Calories 500.1 calories, Carbohydrate 52.7 g, Cholesterol 93.5 mg, Fat 16 g, Fiber 9.1 g, Protein 34.4 g, SaturatedFat 5.3 g, Sodium 528.6 mg, Sugar 12.9 g

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