Shamrock Stew Recipes

SHAMROCK STEW

Steps:

• In a large bowl, combine flour, salt if desired and pepper; set aside 2 tablespoons. Add meat to bowl and toss to coat. , In a Dutch oven or large soup kettle, over medium heat, cook the meat in oil until no longer pink; drain. Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. , Add carrots; cover and simmer for 45 minutes. Stir in peas. Cover and simmer for 15 minutes for until the vegetables are tender. Remove bay leaf. , For dumplings, in a large combine flour and baking powder. Stir in milk, egg, oil and parsley if desired. Drop by tablespoonfuls onto simmering stew. Cover and cook for 12-14 minutes or until done. Do not lift the cover. Serve immediately.

IRISH STEW

Steps:

• In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
• Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
• Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
• Melt butter in a small saucepan. Add parsley, chives and thyme.

TRADITIONAL IRISH STEW

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.

TRADITIONAL IRISH STEW

Steps:

• Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
• Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
• Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
• Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
• Cook on Low for 8 hours.

CLASSIC IRISH STEW

Steps:

• Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
• Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
• Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
• Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
• Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
• Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

IRISH STEW

Steps:

• Put lamb in a 5-quart heavy pot with 5 cups water and simmer, uncovered, 5 minutes. Drain lamb in a colander, then rinse with cold water.
• Wash leeks in a bowl of cold water, then lift out and drain well in a sieve. Peel and coarsely chop large boiling potatoes, then add to pot with leeks, chopped onions, celery, garlic, salt, pepper, and 6 cups water. Bring to a boil and add lamb, then reduce heat and simmer, uncovered, stirring occasionally, 1 hour. (Vegetables will be very soft.)
• Transfer lamb with tongs to a small bowl. Force cooking liquid (with vegetables) through food mill into a large bowl. Discard any solids. Return cooking liquid to pot. Add lamb, small potatoes, and boiling onions. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until meat and vegetables are tender, about 25 minutes. Add carrots and simmer, stirring occasionally, until carrots are tender, about 10 minutes. Stir in parsley and season with salt and pepper.