irish stew recipe

Irish Stew is as hearty as it gets, Guinness included.

Irish Beef Stew

extra-virgin olive oil, divided

beef

Kosher salt

black pepper

yellow onion, chopped

carrots,

celery,

garlic,

russet potatoes, peeled and cut into large chunks

beef broth

Guinness

thyme

parsley,

Delicious!!!  I took it to a St Patrick’s Day get-together and everyone loved it!  The only thing I added was a spoonful of beef bouillon to give it more beef flavor and I thickened it slightly (personal preference.). I’ll make it again!!!

Really good! I had to play around with flavours at the end. I would add 1/2-3/4 amount beer recommended. I also added a few glugs of Worcestershire sauce. Beautiful flavours, pairs great with baguettes!

I followed the recipe exactly and instead of carrots, used chopped zucchini and also used boneless short ribs.  Some of the zucchini dissengrated but it only made the broth zestiest and thicker.  I think this is an excellent beef stew and my new favorite.

https://streaming.hearstdigitalstudios.com/5ef553d2-3080-4bfb-9cad-d43005cf2fed/video_rover_16x9_1080p_hd_1541199827_976.mp4

You'll Want To Eat This Beef Stew All Winter Long

Dublin Coddle is a traditional Irish potato and sausage stew that slow cooks in the oven. It’s great for St. Patrick’s Day or any day you need comfort food!

Dublin Coddle

bacon,

pork sausages (see notes)

all-purpose flour

Guinness beer (see notes)

potatoes,

onions,

parsley

bay leaves

beef, ham, or chicken broth

Preheat the oven to 300°F.

Heat a large, oven-proof Dutch oven over high...

Heat a large, oven-proof Dutch oven over high heat. Add in the bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave the grease in the Dutch oven.

Add the sausages in, a few at a...

Add the sausages in, a few at a time (don't crowd the pan), and cook on each side until just golden brown—no need to cook all the way through. Remove to a plate and continue with additional sausages. Remove to plate. When cool enough to handle. Slice into 1" pieces.

Reduce the heat to low, and then whisk...

Reduce the heat to low, and then whisk in the flour. Cook for 2 minutes, whisking constantly. Then remove from heat completely.

Whisk in the bottle of Guinness (see notes...

Whisk in the bottle of Guinness (see notes if you'd like to not use beer).

Place half of the potatoes in the gravy,...

Place half of the potatoes in the gravy, followed by half of the onions, half of the garlic, half of the bacon, half of the sausages, half of the parsley, the bay leaves, the thyme, and black pepper. Repeat layers with the remaining ingredients.

Pour the broth over the whole thing. Place...

Pour the broth over the whole thing. Place lid on, and bake in preheated oven for at least 2 hours (see notes).

https://www.youtube.com/watch?v=fzGkYwzAyW4

Dublin Coddle is a traditional Irish potato and sausage stew that slow cooks in the oven. It’s great for St. Patrick’s Day or any day you need comfort food!

GET THE RECIPE: https://wholefully.com/dublin-coddle-7/ 

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This Irish potato and sausage stew is the perfect comfort food for a chilly day, especially St. Patrick's Day! In the full post, you'll find:

— What kind of beer to use (and how to skip the beer altogether, if you need to)
— Why you shouldn't make this in the slow cooker
— And more!

GET THE FULL POST: https://wholefully.com/dublin-coddle-7/

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Dublin Coddle Recipe (Irish Sausage and Potato Stew)

Pure comfort for dinner with this Irish Stew!

Irish Stew

extra- virgin olive oil

lamb stew meat ((see Recipe Notes below))

carrots ((peeled &

onions

salt & black pepper

stock

potatoes

Italian parsley

chives

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium to large Dutch oven or flameproof casserole dish. Add the lamb to the hot oil and cook until browned on all sides (a few minutes). Remove the meat from the pan and set it aside. Add the carrots and onions to the pan- stir and cook for a few minutes, seasoning to taste with salt and pepper. Return the meat to the pot, add the broth and bring to a boil. Add the potatoes and season again with salt and pepper. Place thyme sprigs on top.

Cover and bake in the oven for 1 1/2 to 2 hours, until the meat is very tender. (see tips below for alternative step here) Add chopped herbs and serve.

Prepare this traditional rich, thick Irish Stew recipe on the stovetop or in the slow cooker for a hearty and delicious comfort food dinner!

butter

bacon, chopped

lamb

Guinness stout or dry red wine

red wine vinegar

tomato paste

brown sugar

garlic

kosher salt, divided

black pepper, divided

bay leaf

paprika

beef broth,

mushrooms

In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.

Pat lamb (or beef) dry with a paper towel.

Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the meat and toss to coat well. Remove coated meat from the bowl and discard any extra flour.

Sear meat in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the meat can brown without overcrowding.

Remove the meat from the pot and add the Guinness (or wine) and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

Add bacon and meat back to the pot, along with the tomato paste, brown sugar, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme, bay leaf, paprika, and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer.

Cover and cook, stirring occasionally, until the meat is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and mushrooms and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary. Discard bay leaf; stir in parsley, and season with salt and pepper, to taste. Ladle into bowls and serve. Garnish with additional fresh parsley, if desired.

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