IRISH CHICKEN STEW RECIPES
IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
Total Time 1 hours 55 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/gas 4.
- Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
- Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
- Add a wineglass of water and deglaze the pan for 5 minutes.
- Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
- Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
- Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
- Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.
Nutrition Facts : Calories 777 calories, FatContent 33 g fat, SaturatedFatContent 16 g saturated fat, ProteinContent 64.8 g protein, CarbohydrateContent 58.8 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.5 g salt, FiberContent 4.2 g fibre
GUINNESS® IRISH STEW RECIPE | ALLRECIPES
With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.
Provided by mycocinamykitchen
Categories Irish Stew
Total Time 3 hours 35 minutes
Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Yield 10 servings
Number Of Ingredients 15
Steps:
- Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
- Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
- Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
- Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
- Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
- Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
Nutrition Facts : Calories 526.5 calories, CarbohydrateContent 37.2 g, CholesterolContent 82.5 mg, FatContent 28.4 g, FiberContent 4.8 g, ProteinContent 25.8 g, SaturatedFatContent 9.3 g, SodiumContent 133.4 mg, SugarContent 4.2 g
More about "irish chicken stew recipes"
MARY BERRY'S IRISH STEW - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine Irish
Cook time: 2-2½ hours, plus resting
1. Preheat the oven to 180°C/160°C Fan/Gas 4.
2. Season the flour with salt and pepper and then toss the lamb in the flour. Heat some of the oil in a wide-based flameproof and ovenproof casserole dish with a lid, then fry the lamb on all sides over a high heat for 4–6 minutes until golden. Fry the lamb in batches, adding more oil as needed and removing each batch with a slotted spoon to set aside while you cook the rest.
3. Add a little more oil to the pan, then tip in the onions, celery and carrots and fry over a medium-high heat for 4–5 minutes. Add the bay leaves and thyme and scatter the browned lamb over the top. Pour over the stock and bring to the boil.
4. Reduce the heat and arrange the potatoes on top. Season with salt and pepper as you layer the potato slices, gently pressing down so the liquid rises to cover them.
5. Cover with the lid and carefully transfer to the oven to cook for 1½–2 hours or until the lamb and potatoes are both tender. Increase the oven temperature to 200°C/180°C fan/Gas 6, remove the lid and cook for a further 8–10 minutes or until the potatoes are golden.
6. Allow to stand for 5 minutes and remove the bay leaves before serving with a leafy green vegetable, such as chard or cabbage.
Mary’s Classic Tips:
* Ask your butcher to give you the bones from the filleted neck – perfect for making stock. Roast the bones for a fuller flavour, then cover with water and simmer with herbs and chopped vegetables for an hour. Freeze to use when you next make stew.
* Check the stew after 1½ hours – you don’t want it to dry out, particularly as it will be cooked for another 8–10 minutes.
MARY BERRY'S IRISH STEW - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine Irish
Cook time: 2-2½ hours, plus resting
1. Preheat the oven to 180°C/160°C Fan/Gas 4.
2. Season the flour with salt and pepper and then toss the lamb in the flour. Heat some of the oil in a wide-based flameproof and ovenproof casserole dish with a lid, then fry the lamb on all sides over a high heat for 4–6 minutes until golden. Fry the lamb in batches, adding more oil as needed and removing each batch with a slotted spoon to set aside while you cook the rest.
3. Add a little more oil to the pan, then tip in the onions, celery and carrots and fry over a medium-high heat for 4–5 minutes. Add the bay leaves and thyme and scatter the browned lamb over the top. Pour over the stock and bring to the boil.
4. Reduce the heat and arrange the potatoes on top. Season with salt and pepper as you layer the potato slices, gently pressing down so the liquid rises to cover them.
5. Cover with the lid and carefully transfer to the oven to cook for 1½–2 hours or until the lamb and potatoes are both tender. Increase the oven temperature to 200°C/180°C fan/Gas 6, remove the lid and cook for a further 8–10 minutes or until the potatoes are golden.
6. Allow to stand for 5 minutes and remove the bay leaves before serving with a leafy green vegetable, such as chard or cabbage.
Mary’s Classic Tips:
* Ask your butcher to give you the bones from the filleted neck – perfect for making stock. Roast the bones for a fuller flavour, then cover with water and simmer with herbs and chopped vegetables for an hour. Freeze to use when you next make stew.
* Check the stew after 1½ hours – you don’t want it to dry out, particularly as it will be cooked for another 8–10 minutes.
BEST IRISH STEW RECIPE - HOW TO MAKE IRISH STEW
From delish.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category gluten-free, nut-free, weeknight meals, winter, dinner, main dish, meat
Cuisine Comfort Food
- In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate. In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute. Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes. Garnish with parsley before serving.
HOW TO MAKE IRISH STEW | IRISH STEW RECIPE | FOOD NETWORK
Reviews 4.1
Total Time 3 hours 0 minutes
Category main-dish
Cuisine european
- Melt butter in a small saucepan. Add parsley, chives and thyme.
HOW TO MAKE IRISH STEW | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Dinner, Main course
Cuisine Irish
Calories 524 calories per serving
- 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.
CHEF JOHN'S IRISH PORK STEW | ALLRECIPES
From allrecipes.com
Reviews 4.8
Total Time 2 hours 50 minutes
Category Irish Stew
Calories 400.8 calories per serving
- 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.
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