Leslies Irish Stew Recipes

SIMPLE SLOW COOKER IRISH STEW

Steps:

• Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
• Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
• Cover and cook on Low power for 8 hours.

THE BEST IRISH STEW EVER

Steps:

• In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
• Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
• Take out meat and set aside(leave juices in pan).
• Add onions and saute until done(about 8 min.).
• Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
• Add vegetables and simmer until done.

IRISH BEEF STEW

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.

IRISH LAMB STEW

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
• Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
• Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

INSTANT POT® IRISH STEW

Steps:

• Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 minute longer.
• Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook until wine is reduced by half, 3 to 5 minutes. Place carrots and potatoes on top of onions. Season with rosemary and thyme; stir to combine well. Arrange lamb over vegetables; pour beef broth on top.
• Close and lock the lid. Open vent for steaming. Select Meat/Stew function; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
• Unlock and remove lid. Switch to Saute function. Stir potato starch mixture into the stew; cook until thickened, 2 to 3 minutes. Season with salt and pepper.