Irish Stew 
TODO: I need to get this organized, it is several recipes:


This is a quick overview of the ingredients that you'll need for a pot of 
Guinness Irish stew. As always, specific measurements and complete cooking 
instructions are included in the printable recipe box at the bottom of the post.

    Butter: to brown the meat.
    Bacon: adds a rich, smoky flavor to the dish.
    All-purpose flour: coats the meat, which helps it brown, and also thickens 
	the broth.
    Stew meat: mutton or lamb stew meat are most traditional, but you can also 
	use beef stew meat in this recipe.
    Guinness stout or red wine: use the classic dark Irish beer for extra flavor
	in the broth, or substitute with a dry red wine such as pinot noir, merlot,
	shiraz, or cabernet sauvignon. For an alcohol-free dish, use extra beef 
	broth instead. 

Tomato paste: adds tomato flavor in the background and thickens the broth slightly.
Brown sugar: a hint of sweetness balances the bold, savory ingredients in the stew.
Garlic, thyme, bay leaf, and paprika: all add savory flavor to the stew.
Kosher salt and ground black pepper: enhance the other ingredients in the pot.
Beef broth: the liquid base that braises the meat.
Onions, carrots, potatoes, and mushrooms: vegetables that add great flavor to the stew and bulk up the meal.
Fresh parsley: brightens up the rich stew.

Procedure:
How to Make Irish Stew

1 I prefer a stovetop Irish Stew, because it gives me more control over the 
	timing of adding the vegetables (and therefore their texture in the finished
	dish). If convenience wins out and you'd rather make this stew in the slow 
	cooker, I've included those instructions below. Either way, every bite is 
	loaded with flavor and comfort. Let's get started with the best Irish Stew 
	recipe ever!
	Fry the bacon in butter in a Dutch oven. Remove the bacon to a plate.
2 Dredge the meat in seasoned flour and brown in the butter and bacon 
	drippings. This adds delicious flavor to the stew! You'll 
	probably need to work in batches so that you don't overcrowd the meat in 
	the pan. You don't want it to steam, but instead you want it to get some 
	nice rich color on the outside.
3 Remove the meat to a plate.
4 Add the Guinness (or wine) and use a wooden spoon to scrape up any browned 
	bits from the bottom of the pot.
5 Return bacon and meat to the pot, along with the tomato paste, brown sugar, 
	garlic, salt, pepper, thyme, bay leaf, paprika, and beef broth.
6 Bring the mixture to a boil, then reduce the heat to a low simmer.
7 Cover and cook, stirring occasionally, until the meat is tender (about 1 ½ 
	hours)
8 Add the onions and carrots; cook for 10 minutes.
9 Stir in the potatoes and mushrooms, and cook until the potatoes are fork 
	tender, about 30 more minutes.
10 Discard the bay leaf, stir in the parsley, and season with additional salt 
	and pepper, if necessary.

truly traditional Irish stew contains only a few ingredients: mutton, onions, 
potatoes, and sometimes carrots,

=======================================================
How to Make Irish Stew in a Slow Cooker

While it's not my preferred method, you can also make this stew in a slow 
cooker. After browning the meat in a skillet or pot as instructed, transfer all 
of the browned meat to a Crock Pot. Stir in the remaining ingredients (except 
the parsley), cover, and cook on LOW for about 6-8 hours or on HIGH for about 
3-4 hours.

What to Serve with Guinness Irish Stew

With meat, potatoes, and veggies, you've basically got an entire meal in one 
pot -- no sides necessary! That said, if you'd like to offer extra options, 
here are a few ideas:

    Irish Soda Bread
    Noodles
    Buttermilk biscuits, French baguette, a crusty loaf of Dutch oven bread, 
	flaky biscuits or skillet cornbread
    Southern collard greens
    Green salad with red wine vinaigrette or a classic Caesar salad
Roasted broccoli
=======================================================

Ingredients

    2 tablespoons vegetable oil, divided

    1 pound lamb cutlets or mutton (bones removed, cut into 2-inch/5-centimeter
	 chunks), divided

    2 pounds potatoes (peeled and cut into quarters), divided

    1 cup roughly chopped carrots, divided

    1 cup roughly chopped onion, divided

    1 cup finely sliced leeks, cleaned and divided

    2 tablespoons all-purpose flour

    3 cups dark beef stock (1 1/2 pints)

    2 or 3 cabbage leaves, thinly sliced, optional

    Salt, to taste

    Pepper, to taste





Ingredients:






1 Gather the ingredients. Preheat the oven to 350 F/180 C/Gas Mark 4.

2 In a large frying pan, heat 1 tablespoon of the oil until hot but
not smoking.  Add half of the lamb pieces and brown all over by turning in the 
hot oil.

3 Remove the lamb pieces with tongs and place them in a Dutch oven or 
ovenproof stockpot. 

4 Cover with half of the potatoes, half of the carrots, half of the
onion, and half of the leeks

5 Add the remaining oil to the frying pan and heat. Add the 
remaining lamb and brown all over as before and add to the Dutch oven.

6 Cover with the remaining potatoes, remaining onion, remaining 
leeks, and remaining carrots.

7Add the flour to the still-hot frying pan and stir really well to 
soak up any fat and juices. Cook over low heat for 3 minutes.

8 Add the stock a ladle at a time and mix until you have a thick, 
lump-free sauce. You will not add all of the stock.

9 Pour this sauce over the lamb and vegetables. 

10 Add the remaining stock to the Dutch oven, cover with a 
tight-fitting lid, and cook in the preheated oven for 1 hour.

11 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. 

12 Season with salt and pepper to taste. Serve piping hot and enjoy







Ingredients
Qty. Meas. Descr.

   




  






Directions