Paddys Irish Pork Stew Recipes

IRISH STEW PIE

Steps:

• Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add lamb, a few pieces at a time, and toss to coat; shake off excess. In a Dutch oven, heat oil over medium-high heat. Brown lamb in batches. Remove from pan. Add carrots and onion to same pan; cook and stir until crisp-tender, 6-8 minutes. Stir in remaining 1 tablespoon flour until blended; gradually whisk in stock. Bring to a boil, stirring to loosen browned bits from pan., Add potatoes, thyme, bay leaf, Worcestershire sauce, tomato paste, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and lamb; return to a boil. Reduce heat. Simmer, uncovered, until sauce is thickened and lamb is tender, 25-30 minutes. Discard thyme sprig and bay leaf. Stir in mint. Transfer to a greased 9-in. deep-dish pie plate. Whisk egg yolk and cream; brush around edge of pie plate to help pastry adhere., On a lightly floured surface, unfold 1 sheet puff pastry; top with remaining sheet. Roll to fit over pie plate. Carefully place over filling; trim to fit. Using a fork, press crust firmly onto rim of pie plate to seal edge. Brush with remaining egg mixture; cut slits in top. Place on a rimmed baking sheet. Bake until golden brown, 35-40 minutes. Let stand 10 minutes before serving.

CHEF JOHN'S IRISH PORK STEW

Steps:

• Season pork cubes with salt and black pepper.
• Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
• Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
• Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
• Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
• Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

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.

BRAISED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, until pork and vegetables are tender, 10-15 minutes., In a small bowl, mix remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

PADDY'S IRISH PORK STEW

Steps:

• Coat pork with combined flour, salt and pepper.
• Heat oil in Dutch oven; brown meat over medium-high heat.
• Add onions and garlic.
• Cook and stir 5 minutes.
• Pour off drippings.
• Stir in remaining ingredients; bring to a boil.
• Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender.
• Stir occasionally.

GUINNESS STEW RECIPE

Steps:

• Cut beef into 1-inch-thick steaks, and season with 2 ½ teaspoons kosher salt and 1 ½ teaspoon black pepper.
• Heat Dutch oven or thick-gauged pot on high and add vegetable oil.
• When the oil is hot, sear beef steaks three at a time to form a golden crust, about three minutes per side. Set steaks aside for 10 minutes.
• Lower the temperature to medium and add onions, 1/2 teaspoon kosher salt, and ½ teaspoon black pepper, and sauté until golden brown, about 8 minutes.
• Cut steaks into large 1-inch dices.
• When the onions are golden, add the tomato paste and garlic, then sauté for 1 minute until the tomato paste slightly darkens.
• Add ¼ cup flour and stir constantly with a wooden spoon for 2 minutes.
• Slowly add chicken broth, 3/4 can of Guinness, and coffee, and whisk until the gravy is smooth.
• Add soy sauce, brown sugar, thyme, and bay leaves, and whisk again. Add beef and accumulated juices and combine.
• Heat the oven to 325 degrees Fahrenheit. Put the Dutch oven on the middle rack of the oven and place the lid on it, leaving a one-inch crack open.
• Cook for 2 hours and stir halfway through.
• Remove Dutch oven from the oven and add parsnips, carrots, and potatoes. Combine.
• Return Dutch oven uncovered to the oven. Cook stew for 1 hour, stirring stew halfway through until beef and vegetables are fork tender.
• Remove the stew from the oven and add the remaining 1/4 can of Guinness and parsley. Carefully combine as to not break apart the beef or vegetables.
• Remove bay leaves, add salt and pepper to taste, and serve.