Best 2 Easy Irish Stew Recipes

GERRY'S EASY IRISH STEW

Gerry's Easy Irish Stew image

This is a super simple and delicious Irish stew recipe which is perfect on a Sunday...and it'll make your house smell delightful too!

Provided by cricrinapoli

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 1h49m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 pound beef sirloin steak, cut into 1-inch cubes
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
3 cups hot water
2 ½ tablespoons dry brown gravy mix
2 cubes beef bouillon
¼ cup Worcestershire sauce
1 teaspoon chili powder
¼ teaspoon dried oregano
8 potatoes, cubed
salt and ground black pepper to taste

Steps:

Heat vegetable oil in a stockpot over medium heat. Cook beef until browned on all sides, 2 to 4 minutes per side. Stir in onion, carrots, and celery.
Mix water, gravy mix, and bouillon together in a small bowl; pour into stockpot. Stir in Worcestershire sauce, chili powder, and oregano.
Cover stockpot, reduce heat to low, and simmer for 1 hour. Stir in potatoes, cover, and simmer until potatoes are easily pierced with a fork, about 30 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 59 g, Cholesterol 32.7 mg, Fat 7.4 g, Fiber 7.9 g, Protein 20 g, SaturatedFat 2.2 g, Sodium 632.9 mg, Sugar 6.1 g

EASY IRISH STEW

EASY IRISH STEW image

Categories Lamb

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 kg Stewing lamb
2 onions, cut into large chunks
2 leeks, washed, cut into large chunks
400g carrots, chopped into large chunks
1 small swede, about 600g, chopped into large chunks
600g potatoes, peeled and chopped
125g pearl barley
1.75 litres hot lamb stock
7.5g fresh thyme

Steps:

1. In a large, heavy-based pan, arrange all the ingredients (except the stock and thyme) in layers and season generously. Pour in the hot lamb stock and bring to the boil. Skim off and discard any scum that comes to the surface. 2. Once boiling, reduce the heat to a gentle simmer and cook for 3 hours, stirring occasionally - making sure that the mixture doesn't catch on the base of the pan - until the vegetables are cooked and the chunks of lamb very tender. Serve sprinkled with chopped fresh thyme, and hunks of crusty white bread.