March 08, 2017

Barbara's Favourite Irish Stew

Barbara's Favourite Irish Stew

This is an excellent Stew.  Beef and Lamb do well together.  The flavour is very delicious.  


1/2 pound Stew Lamb cut into cubes 
1/2 pound Stew Beef cut into cubes
1/2 tsp. each salt and pepper
1-Sealable Plastic Bag
2 tbs. Olive Oil
1/4 C flour
1/2 C Red Wine
1 Bottle Guinness
4 C  Homemade Beef Stock (if you have it) or 5 C  Beef Broth
2 tbs. Worcestershire Sauce
1 tsp. dried thyme
1 - 2 Bay Leaves
2 tbs. Butter
4 - 6 Cloves Garlic Chopped
1 large white onion chopped
2 Large White Potatoes cut into cubes 1/2"
4 Red Potatoes cut into cubes 1/2"
3 Stalks of Celery, Chopped
2 C Carrots cut into 1/2" pieces
2 tbs flour plus 1/8 C water (for thickening near the end, if needed)
Salt & Pepper to taste

- Place 1/4 C Flour and 1/2 tsp salt and pepper and Meat into the plastic bag and close.  Shake the bag until the meat is coated with flour.
- Heat oil in a Dutch Oven and brown meat on all sides.  Place meat into the pan a few at a time and remove each batch when brown and reserve until later.
- In the empty Dutch Oven melt the Butter.  Add onion, garlic, vegetables and saute until golden, not brown.  Remove the vegetables and reserve.
- Deglaze the pot with the wine.  Add the Guinness and beef stock,  Worcestershire sauce, thyme, and bay leaves.
- Add the meat and vegetables.  Stir until mixed.
- Bake at 325 degrees for 2 hours or until beef and vegetables are tender.
- If the juice has to be thickened, mix 2 tbs. flour in 1/8 C water and stir into the pot.  Continue cooking and bring to a boil on top of the stove.  
- Adjust seasonings.  Remove Bay leaves.

Serve with Potato Bread and Butter.


I hope you will try this recipe and enjoy it as much as I do.


Thank you for stopping by.

Happy St. Patrick's Day.

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