Traditional Irish Stew Similar To Grandmas
ThisTraditional Irish Stew recipe has evolved over the years and generations from G-ma.
This Traditional Irish Stew recipe has evolved over the decades to the recipe it is at presently from my G-ma. I can remember as a youngster on the farm the many times my G-ma used to make this Irish stew with me assisting her with washing and cleaning all of the veggies. I was too young to wield a knife. To make the Irish stew G-ma would immediately start after all of the outside chores were done because it took all day to properly prepare the Irish stew.
First, she would gather all of the ingredients together and put them on the kitchen table. The veggies that needed cleaning from the garden were put out on the enclosed back-porch table by the sink for me to clean while she gathered all of the necessary kitchen items needed to prepare and cook the Irish stew. After she had everything laid out she would start cutting up the beef stew meat. I know; traditional Irish stew is prepared with lamb but since everyone grew up eating beef and it was raised on the farm, beef was more readily available. As with any recipe, you will find recipes will vary from one recipe to another. As long as there are two people they each will have their own adaptation of the same recipe over the generations as with this Irish stew recipe.
Once G-ma had the beef stew meat chopped up I had the veggies pretty well cleaned and ready for her to start chopping and dicing them. Once everything was ready to put in the boiling pot G-ma would start adding everything. As she would methodically work around the kitchen I would sit at the kitchen table and watch her in amazement at how she moved around the kitchen like a ballet dancer performing at the Grand Ballet on stage. Needless to say, these are times spent with G-ma that will live on in my memories. Oh, by the way, the Irish stew and Irish soda bread turned out perfectly every time she made them.
Anyway, this Irish stew recipe has used G-maâs base stew ingredients, directions and has been adapted by including more favorable ingredients, Guinness Stout and the use of a slow cooker instead of having to tend to a boiling pot on the stove all day. With the slow cooker all of the main ingredients can be prepared, added to the slow cooker, covered, set it and forget it until it is time to add the remaining ingredients in the last hour or so. I hope you enjoy this traditional Irish stew recipe and will prepare it for St. Patrickâs Day coming up; or any other time of the year when you feel like a good wholesome stew that is also a comfort food. Slainte & Bon Appetit!
Irish Stew History & Origin
Traditional Irish stew is a celebrated dish...
Traditional Irish stew is a celebrated dish that comes from Ireland and was recognized as early as the 1800's. Irish stew is traditionally made using mutton or lamb. The meat used is the neck, chops or leg because they are from an older sheep, more than a year old, and no more viable economically. The meat is slowly simmered for a few hours so the meat is tenderer enough to eat.
Irish stew (aka stobhach / stobhach Gaelach) also has onions, potatoes and parsley added to the stew along with the meat. Sometimes it may also include carrots. However, there seems to be a difference of opinion as to the stew's composition because everyone has their own way of making Irish stew. Purists insist that Irish stew's only ingredients are portions of the neck or shoulder of the mutton as well as onions, potatoes and water. The non-traditionalists will add such ingredients as pearl barley, turnips and carrots. The purists say the only thing those added ingredients do is ruin the flavor of the Irish stew.
I think, purist or not, the way Irish stew is prepared is a matter of personal preference whether it is made the way the purist make it or the way the non-purist make it. As long as you serve Guinness Stout with the Irish stew that makes the Irish stew an authentic traditional dish.
If you would like to read more information about "Irish Stew" I have included the URL here for you to copy and paste in your browser to visit the website:
"Irish Stew" From Wikipedia, the free encyclopedia - http://en.wikipedia.org/wiki/Irish_stew
St. Patrick's Day is coming soon and if you don't have anything planned for dinner yet I would like to suggest you try this wholesome, delicious Traditional Irish stew similar to my G-mas'. I think you would enjoy the stew along with a loaf of Irish soda bread. And, of course, a couple pints of Guinness stout to go with the dinner. Slainte & Bon Appetit!
- 3 -4 pounds boneless beef chuck roast; trimmed; cut bite size cubes
- 3 cups beef or chicken stock; (low-sodiums); or to top off as needed
- 1 cup dry red wine or 1 cup Burgundy wine; divided (See NOTE #2*)
- 2 cups Guinness stout beer; divided (See NOTE #2*)
- 1/2 cup unbleached all-purpose flour
- 6 medium potatoes; peeled & cut in 2-inch chunks
- 1 large turnip; peeled & cut into 1/2-inch cubes
- 1 bag baby carrots; cleaned
- 6 celery stalks; cut 1/2-inch slices
- 1 medium onion; diced
- 3 leeks split; cut 1/2-inch slices
- 4 garlic cloves; minced; divided
- 1 bag frozen peas
- 2 bay leaves
- 2 Tbsp fresh rosemary; chopped
- 2 Tbsp fresh thyme; chopped
- 3 Tbsp fresh parsley; chopped
- 2 tbsp worcestershire sauce
- 2 tsp corn starch
- 1 tsp salt
- 1 tsp pepper
- Cooking spray
- Marinaded Beef Cubes:
- chopped beef cubes
- 1/2 cup dry red wine
- 1 cup Guinness stout
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- half of the minced garlic.
- 1. Large Bowl; add and mix all ingredients well before covering bowl with saran wrap to seal.
- 2. Place large bowl in refrigerator overnight to let beef cubes marinate.
- 3. After about 4 hours in refrigerator; stir marinated beef cubes. Return to refrigerator.
- 4. Next morning; remove the marinated beef cubes from refrigerator.
- 5. Remove beef cubes from bowl and reserve the remaining marinade.
- ------ Bouquet Garni ------
- Wrap bay leafs, chopped rosemary, thyme and parsley in cheesecloth and tied at the top with butcher string.
- ------ Traditional Irish Stew ------
- 1. Spray slow cooker with no-stick cooking spray.
- 2. Add potatoes & turnip to bottom of slow cooker.
- 3. Combine flour, salt and pepper in a large mixing bowl.
- 4. Toss flour with beef cubes to coat well.
- 5. Heat oil in skillet and brown beef cubes - do not cook thoroughly.
- 6. Remove beef cubes and place in the slow cooker.
- 7. Add onions, leeks, carrots, celery and garlic to the skillet and sautÃ© for 3-5 minutes.
- 8. Remove from heat and add everything to the slow cooker.
- 9. Pour the remaining marinade into the hot skillet, stirring to scrape off any fond from pan.
- 10. Add can of beef or chicken stock, remaining wine and Guinness; stirring to combine.
- 11. Pour hot liquid into slow cooker just enough to cover meat and vegetables about 1-inch over top.
- 12. Add the Bouquet Garni to slow cooker.
- 13. Cover and cook on LOW setting 8 - 10 hours or on HIGH setting 5 - 6 hours.
- 14. Stir slow cooker occasionally to thoroughly mix all ingredients up.
- 15. About 60 minutes before serving; stir in frozen peas.
- 16. Irish Stew should have formed thick gravy on its own. Check Irish stew for seasonings. Adjust to taste.
- 17. If gravy is a bit thin, thicken with a paste of cornstarch & cold water until nicely thickened, about 10-15 minutes.
- 18. Turn slow cooker off and let rest for about 15 minutes uncovered before serving.
- 19. Ladle about 1 cup Irish stew into stew bowls and sprinkle evenly with parsley for garnish.
- 20. Serve Irish stew with Irish soda bread or other crunchy artisan bread or rolls.
- 21. Lastly, don't forget to serve the Guinness Stout beer with the Irish stew. Slainte!
- Serves: 6
- This recipe is very versatile so it can be adapted to your family's tastes if you choose.
- Marinade and red dry wine are optional if desired. This helps add more flavor to the Irish stew.
- Guinness Stout can be substituted with another premium dark beer. The beer is optional if desired.
- Beef stew meat can be substituted with equal amount of the lamb's neck, shoulder or leg if you choose.
- * Vegan: Meat can be substituted with portobella mushrooms and chicken stock or water used in place of beef stock.
- * NOTE:
- The Guinness Stout is an optional ingredient. If you don't like a strong Stout beer another premium dark beer can be substituted for the Guinness during the marinade or cooking stage. Using the Guinness really makes the Irish stew traditional. If you want to omit the Guinness completely you can substitute extra stock or water in place of the Guinness. Another alternative is to add a little extra red wine, to taste, in place of the Guinness during the marinade or cooking stage. However, if you want to substitute, adapt or omit the Guinness and the red wine in the recipe it is completely up to you and your family's tastes.
Traditional Irish Stew - Savory bowl of Irish stew
Soup vs. Stew Debate - There has been a lot of debate over soups vs. stews and which is best. Please take a moment of your time and respond. Thank You!
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Irish Stew in Slow Cooker - Slow Cookers are the only way to cook meals; especially stews!
Getting ready to add the Guinness Stout to the Irish stew in the slow cooker. All you need to do is put all of the ingredients in the slow cooker, cover it, set it and forget it so you can go on and do the things you enjoy doing the most instead of babysitting a boiling pot on the stove. Slow cookers are the only way to cook due to the busy schedules of everybody in the household these days!
* See the NOTES in the recipe module about the Guinness Stout and red wine.
St. Patrick's Day Dinner Survey
Which do you serve on St. Patrick's Day; corned beef n cabbage or Irish stew?
Traditional Irish Soda Bread Mixes From Ireland
After these Irish soda bread mixes are baked you can make sandwiches or serve them with appetizers, soups or stews to help sop up any gravy that is left in the bowl to clean it out.
1. Imported from Ireland
2. Soda Bread is a staple in every Irish household since the 1840's.
3. Pairs well with any appetizers, meal or enjoy as tea time snack.
4. Makes a perfect gift for the foodie or added to a gift basket.
For more information click on the product's title.
Same as for the 1 pound description except this is for a pack of four mixes.
1. Original recipe from GUINNESS Brewery.
2. The Irish bread mix is made in Dublin.
3. Great for gifts or gift baskets.
4. The Irish bread mix is certified kosher.
Don't forget the Guinness Stout to go with it.
Traditional Irish Soda Bread Recipe - Traditional Irish soda bread similar to G-mas from an old family recipe.
Traditional Irish Soda bread only has 4 basic ingredients in it; flour, baking powder, salt and buttermilk. If raisins are added to the recipe it is called "Spotted Dog" or "Railway Cake". However, if raisins and any other ingredients besides the basic 4 ingredients are added to the recipe it then becomes a "cake" and not an Authentic Traditional Irish Soda Bread.
This Irish soda bread recipe included here is an old family recipe plus an adapted version that G-ma referred to from the Betty Crocker 1950 recipe book which is my spotlight personal recommendation. The recipe in the Betty Crocker recipe book adds a few more ingredients that is not in a true Irish soda bread recipe. The "weights" have been added to this recipe for those on a special dietary diet as well. I hope you will give this Irish soda bread recipe a try and will enjoy the soda bread with the Irish stew on St. Patrick's Day for dinner. Bon Appetit!
Prep Time: 15 Minutes
Total Time: about 1 Hour
Serves: 1 loaf, 4 quarters or 14 slices
- 4 cups unbleached all-purpose flour - (16 ozs.)
- 1 teaspoon baking soda - (5 ml)
- 1 1/2 teaspoon salt - (8 ml) or to taste
- 3/4 cup buttermilk - (6 ozs.)
- Preheat oven to 375 degrees F.
- Grease cookie sheet and set aside.
- Large bowl; add unbleached all-purpose flour, baking soda and salt. Mix well.
- Stir in a little buttermilk at a time; using pastry blender or crisscrossing 2 knives, mix until mixture resembles fine crumbs and the dough leaves the sides of the bowl.
- Turn dough out onto a lightly floured surface.
- Knead 1 to 2 minutes or until dough is smooth.
- Shape into a round loaf, about 6 1/2 inches in diameter.
- Place the round loaf on the greased cookie sheet.
- Cut a cross (+) shape about 1/2-inch deep through the loaf with a floured knife.
- Bake about 35 to 45 minutes or until soda bread is golden brown.
- When soda bread is done it will have a hollow sound when tapped on the bottom or a toothpick will come out clean after being stuck into the center of the bread.
- Wrap bread in a tea towel; this absorbs some of the soda flavor and keeps it warm.
- Moisten the tea towel a bit to help soften the crust a little before serving if desired.
- Serve warm with butter, jam, marmalade, sorghum or spread of your choice.
- Before serving you can brush the soda bread with softened butter or margarine if desired
- Do Not use self-rising flour in this recipe as it already contains baking powder and salt.
- * For Brown Irish Soda Bread Recipe:
- Substitute the unbleached all-purpose flour with;
- - 3 cups wheat flour - (12 ozs.)
- - 1 cup all-purpose white flour - (4 ozs.)
- * Make the Most of This Recipe With Tips From The Betty CrockerÂ® Kitchens:
- Did You Know?
- Why the cross ("+") on top of Irish soda bread? Legend tells us that the cross is meant to scare away evil spirits.
- Use the "whack" method to soften butter and margarine: Give each side of the chilled stick a good "whack" with a rolling pin.
- Nutritional Information:
- Single Serving (1 Slice)
- Calories 110 (Calories from Fat 25 ),
- Total Fat 3 g (Saturated Fat 2 g,),
- Cholesterol 10 mg;
- Sodium 240 mg;
- Total Carbohydrate 19 g (Dietary Fiber 1 g,
- Protein 3 g;
- Percent Daily Value*: Exchanges: 1 Starch; 1/2 Fat.
- *Percent Daily Values are based on a 2,000 calorie diet.
- Adapted from the Betty Crocker's Cookbook (ca. 1950)
Traditional Irish Soda Bread - Just like G-ma used to make.
Betty Crocker's Picture Cookbook, - Facsimile Edition [Facsimile] [Ring-bound] by Betty Crocker (Author)
This is the Betty Crocker recipe book that started it all in 1950 when it was first published. This is the first edition that bought Betty Crocker into the homes and hearts of America as well as her recipe book that was well-loved. This recipe book was ground-breaking and it also made cooking easy, appealing, and best of all; fun and a real joy.
For the people who are new to cooking they will want this recipe book for the charm and intellectual approach the recipe book takes towards cooking. On the other hand, the people who grew up learning how to cook from this recipe book, they will want it for the many happy memories. Regardless, this Betty Crocker recipe book will become a treasured keepsake.
This is the recipe book that my G-ma used all the time in her cooking and baking as a reference. G-ma considered the Betty Crocker recipe book as her "Holy Grail" of cooking and baking. G-ma treasured that recipe book because she never made notes or wrote in the recipe book. G-ma would use recipe cards to make notes of her alterations to a recipe. I would highly recommend this recipe book as an addition to anyone's culinary library if you haven't done so already. The Betty Crocker recipe book would also make the perfect gift for the chef who is a newly wed or knows a little about cooking.
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Authentic & Traditional Irish Food and Drink. Guinness Irish stew and a 'Black and Tan' beer made from Guinness Stout and Harp's Beer are popular St. Patrick's Day treats for mealtime. "Bon Appetit & Slainte"!
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