Stew-Irish
Stew-Irish Beef with Guinness Stout
Stew-Irish Pork

> From: "Simon Gorman" >
> Subject: Irish Stew

* Exported from MasterCook *

Stew-Irish

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lamb, cubed -- 1 1/2" cubes
1 teaspoon salt
2 bay leaves
2 onions -- peeled and quartered
4 medium potatoes -- peeled and quartered
1/3 cup celery -- chopped
2 carrots -- cut in 1/2" slices
1/4 cup all-purpose flour
1/8 teaspoon black pepper
3 cups boiling water
2 tablespoons parsley

Combine lamb, salt, pepper and bay leaf with boiling water; simmer
covered for 1 hour.
Add onion, potato, celery and carrots. Put back over the heat and
simmer
20 minutes. Remove the bay leaf.
In a small bowl, combine flour and 1/4 cup water; mix to form a paste.
Stir flour mixture into the stew, then add the parsley. Boil stew until
thickened.



* Exported from MasterCook *

Stew-Irish Beef with Guinness Stout

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
3 bay leaves
2 pounds beef stew meat -- cut into 2" cubes
1 large yellow onion -- sliced 1/4" thick
2 cloves garlic -- chopped
1 teaspoon thyme
1 teaspoon rosemary
2 tablespoons all-purpose flour -- (2 to 3)
3/4 cup beef stock
1/2 cup Guinness stout
1 tablespoon parsley -- chopped
1/2 pound carrots -- sliced
salt and pepper -- to taste


Heat a 6-quart stove-top casserole and add the oil and the bay leaves.
Cook the bay leaves for a moment and then add the meat. Brown the meat on
both sides on high heat. Add the sliced onion and cook for a few minutes
until it is clear. Reduce the heat to low and add the garlic, thyme,
rosemary and flour, and stir well until smooth. Add the beef stock and
stout; simmer, stirring, until the stew thickens a bit. Add the remaining
ingredients and cover. Place the pot in a 275 F oven for about 2 hours,
stirring a couple of times. Check for salt and pepper before serving.

Source:
"rec.food.recipes"


* Exported from MasterCook *

Stew-Irish Pork

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup all-purpose flour
1 bay leaf
1/4 teaspoon black pepper
2 pounds boneless pork shoulder or sirloin -- 1/2" cubes
1 teaspoon caraway seed -- optional
1 14 oz. can chicken broth
1/4 cup parsley -- chopped
1 clove garlic -- minced
1 12 oz. bottle imported stout
4 large onions -- sliced 1/2" thick
1 tablespoon brown sugar -- packed
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1 teaspoon vegetable oil

Coat pork with combined flour, salt and pepper.
Heat oil in Dutch oven and brown meat over medium-high heat. Add onions
and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining
ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1 1/4
hours or until meat is very tender. Stir occasionally.

Serving Ideas : Serve with imported beer and mashed potatoes, if desired.



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