REQ: Irish Stew
RNR
one. What are your favorites? Thanks!
Regards,
Ranee
--
Anyone who is not a socialist at 16 has no heart,
but anyone who still is at 32 has no mind.
Carleen
4 Servings
2 tablespoons olive oil
3 Bay Leaves
2 pounds beef stew meat, cut into 1 1/2" cubes (with some fat left on the
meat)
1 large yellow onion, peeled and cut into 1/4" slices
2 cloves garlic, peeled and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 to 3 tablespoons all-purpose flour
3/4 cup beef stock, or use canned
1/2 cup Guinness stout
1 tablespoon parsley, chopped
1/2 pound carrots, sliced
salt and freshly ground black pepper, to taste
Heat a 6 quart stove top casserole or oven proof pot and add the oil and
the bay leaves. Cook the bay leaves for a moment and then add the meat.
Brown the meat on both sides on high heat. Add the onion and cook for a few
minutes untilit is clear. Reduce the heat to low and add the garlic, thyme,
rosemary and flour and stir until smooth. Add the beef stock and stout;
simmer, stirring until the stew thickens a bit. Add the remaining
ingredients and cover. Place inthe pot in the oven at 275: for about 2
hours, stirring a couple of times.
Check for the salt and pepper before serving. Serves 4-6
RNR <am...@teleport.com> wrote in message
news:amira-28020...@pppa7-resaletacoma1-3r7169.saturn.bbn.com...
RNR
"Carleen" <nos...@worldnet.att.net> wrote:
(snip recipe)
Thank you so much! I will pass this on to him.
A Ferszt
>
> Carleen wrote:
> >
> > Irish Beef Stew with Guinness Stout
> > 4 Servings
> >
> > 2 tablespoons olive oil
> > 3 Bay Leaves
> > 2 pounds beef stew meat, cut into 1 1/2" cubes (with some fat left on the
> > meat)
>
> This sounds good, but I thought it was using lamb instead of beef that made a
> stew "Irish." No? --aem
Lamb or mutton is more traditional, but Guinness will make
it Irish for many people.
A Ferszt
>
> My FIL wrote with a request for an Irish Stew recipe and I don't have
> one. What are your favorites? Thanks!
>
> Regards,
> Ranee
>
1 1/2 lbs stewing lamb or mutton (this might be shoulder,
neck, gigot chops or trimmed breast)
2 large onions
3 lb potatoes
large bunch fresh parsley
2 tsp chopped fresh thyme
water
salt and freshly ground pepper
<some anecdotal snippage>
Peel the onions and slice them into rounds. Peel the
potatoes as thinly as possible. Leave them whole unless they
are very large. Cut the meat into good-sized pieces...
Place a layer of onions on the bottom of a heavy pot or
casserole and the meat on top of them. Sprinkle chopped
thyme and parsley generously and season well. Layer the rest
of the onions with the potatoes. Sprinkle thyme and parsley
at the last.
The amount of water you need to add depends upon how good
the seal is between your pot and its lid, and whether you
like a wet or dry stew. ...(between 1 and 2 cups). Bring the
water to a boil, cover as tightly as possible, and place in
a pre-heated oven at 150C (300F, gas mark 2) for 2 1/2-3
hours. [add more water if needed]
Serve very hot with more fresh chopped parsley sprinkled on
top...white griddle bread to mop up the gravy.
The Ranger
aem asked:
> > after Carleen posted:
> > Irish Beef Stew with Guinness Stout
> > 4 Servings
> > [snip rest of recipe]
> This sounds good, but I thought it was using lamb instead of
> beef that made a stew "Irish." No?
Ditto here. I think the above is an interesting twist (using Guinness) and
worth a try for a beef stew. BUT... I've never come across a stew listed
as "Irish Stew," that didn't use lamb (or mutton) as the stew meat.
A quick search on Alta Vista using "Irish Stew" as the search perameter
netted 259 lamb-based (there were some that were repeated) and 0 beef-based.
Reviewing SOAR; 7 lamb-based, 0 beef-based stews (again for Irish stew.)
The Ranger
aem
>
> Irish Beef Stew with Guinness Stout
> 4 Servings
>
> 3 Bay Leaves
> 2 pounds beef stew meat, cut into 1 1/2" cubes (with some fat left on the
> meat)
This sounds good, but I thought it was using lamb instead of beef that made a
stew "Irish." No? --aem
Richard Green
the flavour - they were also cheaper, and this probably didn't hurt either.
It was cooked very very slowly, spending a lot of time at the back of her
wood stove.The recipe, unfortunately died with her, as did the recipes for
her fabulous steak and kidney pie and her cornish pasties.
A Ferszt <a.fe...@ic.ac.uk> wrote in message
news:38BB3D6A...@ic.ac.uk...
> RNR wrote:
> >
> > My FIL wrote with a request for an Irish Stew recipe and I don't have
> > one. What are your favorites? Thanks!
> >
> > Regards,
Charles L. Gifford
>
> In article <DfDu4.684$NO6....@bgtnsc06-news.ops.worldnet.att.net>,
> "Carleen" <nos...@worldnet.att.net> wrote:
>
> (snip recipe)
>
> Thank you so much! I will pass this on to him.
>
> Regards,
> Ranee
>
Only Problem is is that this is not Irish Stew. Below is my usual
recipe. The addition of carrots is hotly debated. I often add
them but do as you wish. For additional and more comprehensive
Irish Stew information check Diane Dwane's Irish cooking site or
even do a http://deja.com power search under her name, Irish Stew
and this newsgroup.
Irish Stew
Trim 2 lbs. mutton or elderly lamb (usual in the US) neck chops
or shoulder of some fat and put it in the bottom of a large pot.
Add 1/2 lb. of sliced peeled potatoes and 1/2 lb. of sliced
onions. Season with salt and pepper and add about 2.5 to 3 cups
of water (which ever looks best). Bring to a boil and simmer for
about an hour. Add 1.5 lbs of sliced potatoes and 1/2 lb. of
onions cut into wedges. Cover and simmer for another hour. Ladle
into large soup plates and eat with a knife and large spoon. You
need the knife cause the meat is in large pieces - although it
will be very tender.
If you want to add carrots, cut them into chunks crosswise and
add them with the second bunch of potatoes and onions. This is
rather rich so some nice soda bread is good with it. Also good is
a glass of Jameson's Irish Whiskey - not the 12 year old though,
save that for later. I usually cook this in a Dutch oven.
Charlie
P.S. Sometimes I like to add turnips. Not strictly regulation.
--
***********************************************
Charles Liam Gifford <><
USS PORTERFIELD DD682
http://www.geocities.com/Pentagon/Quarters/8893
Charles L. Gifford
Yep. Mutton, potatoes, onions and salt and pepper. That's it.
Some insist that it must have carrots and others insist that no
carrots should be involved. I like it both ways but I usually add
the carrots.
Glad to see you back posting BTW.
Charlie
Alan Zelt
> ***********************************************
> Charles Liam Gifford <><
>
> USS PORTERFIELD DD682
> http://www.geocities.com/Pentagon/Quarters/8893
I'm with you Charlie. No carrots. The only "additive" that I put in the
pot is a small pinch of thyme.
--
alan
Eliminate FINNFAN on reply.
"If you reject the food, ignore the customs, fear the religion, and
avoid the
people, you might better stay home."
--James Michener
Diane Duane
> My FIL wrote with a request for an Irish Stew recipe and I don't have
>one. What are your favorites? Thanks!
Here are a few...
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Irish Stew (1) [Ballymaloe Cookbook]
Categories: Meats, Main dish
Yield: 4 servings
3 lb Lamb neck chops
4 x Med-sized carrots
4 x Med-sized onions
1 tb Butter
1 x Lamb fat or beef dripping
4 x Potatoes
1 x Salt and pepper
2 1/2 c Stock or water
1 tb Chopped parsley
1 tb Chopped chives
Shred some of the lamb fat and render it down in a heavy casserole.
Peel onions and potatoes, scrape carrots. Cut the meat into 8
pieces; only the excess fat is cut away. Bones need not be removed.
Cut the carrots and onions in quarters. Toss meat in fat until color
changes, and repeat with onions and carrots. Add stock and season
carefully. Put whole potatoes on top. Simmer gently until the meat
is cooked, 2 hours approx. Pour off the cooking liquid. Degrease,
and reheat in another saucepan. Check seasoning. Then swirl in
butter, chives, parsley, and pour back over stew.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Irish Stew (2) [Biddy Whyte Lennon]
Categories: Meats, Main dish
Yield: 4 servings
1 1/2 lb Stewing lamb or mutton
2 x Large onions
3 lb Potatoes
1 x Large bunch fresh parsley
2 tb Chopped fresh thyme
1 x Water
1 x Salt and fresh black pepper
Peel the onions and slice them into rounds. Peel the potatoes as
thinly as possible. Leave them whole unless they are very large.
Cut the meat into good-sized pieces. Small chops can be left whole,
larger ones divided in two. Place a layer of onions on the bottom of
a heavy casserole, and the meat on top of them. Sprinkle chopped
thyme and parsley generously, and season well. Layer the rest of the
onions with the potatoes. Sprinkle thyme and parsley again at the
last. The amount of water you need to add depends on how good the
seal is between your pot and its lid, and whether you like a "wet" or
"dry" stew. You will certainly not need more than two cups, and I
use barely one. Bring the water to a boil, cover as tightly as
possible, and place in a preheated oven at 300F for 2 1/2 - 3 hours.
Keep an eye on it towards the end, and adjust the gravy by adding a
little water if you think it too dry. A good stew should have some
gravy, but should not be flooded by it. "Floury" potatoes will
dissolve into the gravy, "waxy" ones will not. I tend to use a
mixture. Serve very hot with more fresh chopped parsley sprinkled on
top. White soda bread to mop up the gravy.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Irish Stew (3) [Theodora Fitzgibbon]
Categories: Meats, Main dish
Yield: 4 servings
3 lb Lamb chops from the neck
2 lb Potatoes
1 lb Onions, sliced
1 tb Parsley, chopped
1 x Pinch thyme
1 x Salt and pepper
10 fl Stock
Trim the meat of bone, fat and gristle, then cut into fairly large
pieces.
Layer the meat and the vegetables in a deep pan, seasoning each layer
well, and ending with potatoes. Pour in the stock and cover with a
piece of buttered foil, then the lid, and bake in a slow oven, 300F,
for about 2 hours. Or, if preferred, on the top of the stove,
shaking the pan from time to time to prevent sticking. Add a very
little more liquid if needed.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: County Cork Irish Stew
Categories: Main dish, Soups, Irish
Yield: 4 servings
8 ea Samll lamb chops, thawed
1 ea Salt and pepper
1 tb Vegetable oil
1 x Parsley, bay leaves
1 x Peppercorns, thyme, rosemary
1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage
1 ea Medium onion, chopped
1 ea Large leek white thin sliced
12 ea Small white onions
1 1/2 c Celery stalks, diced
1 1/2 c Peas
1 x Chopped fresh parsley
Season chops with salt and pepper. heat oil in saucepan wide enough
to hold all chops in a single layer. Brown on both sides. Spoon off
any melted fat and add enough water to cover chops. Bring to a boil
and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into
small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed
leek, white onions and celery to chops and liquid. Simmer 20 minutes
then add peas. Add a little more water if needed during cooking.
Simmer 10 minutes more or until potatoes are tender. Correct
seasoning. Garnish with parsley and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Weight Watcher's Irish Stew
Categories: Low-fat, Main dish
Yield: 6 servings
1 tb Vegetable oil
1 lb 6 oz lean boneless lamb, cut
-into 1 1/2" squares 1/2"
-thick (or boneless chuck)
1 md Onion, chopped
3 c Low sodium chicken broth
1/2 ts Dried thyme, crumbled
1 Bay leaf
6 5 oz whole new red potatoes
15 oz Small onions, peeled
1 c Irish ale or beer
1 ts Salt
2 tb Cornstarch
Chopped parsley
6 1 oz sliced Italian bread
(optional)
1. In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the
lamb or beef and cook until well browned on one side, 5-7 min. Stir
and cook 1 minute longer; remove meat and set aside. Add the
remaining oil the lamb (or beef) and the chopped onion to the pan and
cook until browned, about 8-10 min. Return the first batch of meat to
the pan.
2. Add broth and bring to a boil over medium heat. Add thyme and bay
leaf; lower heat to low, and simmer for 1 hour.
3. Add potatoes, onions, ale and salt. Cover and simmer until
potatoes are tender, 30-40 minutes.
4. To thicken stew, add cornstarch to 1/4 cup cold water in a small
bowl; stir until smooth. Add to simmering stew; stir gently until
thickened. Garnish with parsley; serve with bread.
Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3
proteins, 2 breads, 37 calories (if served without bread, subtract 1
bread).
Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644
mg sodium. Without bread: 332 calories, 27 gr protein,8 gm fat, 478
mg sodium.
Typist's notes: This is great and very filling! Good for a cold winter
night!
Source: Weight Watchers Magazine, Mar. 1994 Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-786-1120
MMMMM
Best! -- Diane
(c) 2000 by The Owl Springs Partnership. Permission to publish
this post in full and without alteration (Usenet, IMDB, Deja)
is granted. ReMarQ, you behave yourself, now!
http://www.ibmpcug.co.uk/~owls/index2.html
Charles L. Gifford
[regarding Irish Stew]
> I'm with you Charlie. No carrots. The only "additive" that I put in the
> pot is a small pinch of thyme.
> --
> alan
Yes, that is acceptable to most I would think. I prefer a bit of
rosemary myself. I suspect that many a pot of Irish Stew has
contained wild garlic as well. Wild garlic is quite common in
Ireland and the flavors would be very complimentary. I have never
had any that contained garlic, but I suspect.........
Charlie
Charles L. Gifford
For additional and more comprehensive
> Irish Stew information check Diane Dwane's Irish cooking site or
> even do a http://deja.com power search under her name, Irish Stew
> and this newsgroup.
Oh poo! Diane Duane. The site is:
http://www.ibmpcug.co.uk/~owls/irishlst.htm
MR B.
making recipes.....
"Charles L. Gifford" <sa...@concentric.net> wrote in message
news:38BE2B4B...@concentric.net...
Charles L. Gifford
>
> I'm mad At Diane Duane. She reorganized the website and hid her cheese
> making recipes.....
Uh Oh! I'd better check it out. Reorganizations confuse me. Great
site though!
Charlie
Diane Duane
wrote:
>"MR B." wrote:
>>
>> I'm mad At Diane Duane. She reorganized the website and hid her cheese
>> making recipes.....
Huh? They're here (the link on the page is labeled "home dairying".
http://www.ibmpcug.co.uk/~owls/homedair.htm
>Uh Oh! I'd better check it out. Reorganizations confuse me. Great
>site though!
Flatterer. ;)
Best! D.
Diane Duane
dropped into the bit bucket by now...here's the URL for our little collection of
Irish stew recipes:
http://www.ibmpcug.co.uk/~owls/irish_stew.htm
Best! -- D.