2 lbs of Lamb or beef stew meat
2 bottles of your favorite Irish Ale
6-8 cups of stock (I used beef)
3 large carrots peeled and chopped
2 stalks of celery chopped
1 lb of baby red skin potatoes halved
1 large yellow onion diced
2 cloves of minced garlic
1 herb bouquet
1/2 lb of bacon chopped
3/4 a cup of Barley (quick cooking)
2 tbs of tomato paste
1 ham hock (optional)
1/2 cup of flour
In a Dutch Oven fry your bacon pieces until crispy. Remove from pan and lay on a paper towel to cool and drain.
Pat your stew meat dry with paper towels. Then dredge through your flour. Toss into you Dutch Oven with the left over bacon grease. Fry meat on medium heat until it has browned and is lightly crisp on the outside. Remove meat from the pan.
Toss all of your vegetables into the dutch oven, saute in drippings until the onions are starting to caramelize (about 15 minutes).
Add 1 bottle off your ale into the pan, stir with a wooden spoon to get all of the little bits of the bottom of the pan. Add your meat and bacon back into the dutch oven. Pour second bottle of ale and 4 cups of your stock into the pan. Add in ham hock, minced garlic, tomato paste, and herbs.
Bring to a boil. Reduce heat to medium/low and simmer for 3-4 hours. Stir every half hour or so. You can add the additional stock if it thickens too much while cooking.
About 20 minutes before serving add in your barley.
Remove ham hock and herb bouquet. Serve with freshly snipped herbs on top. (I had a bit of dill and chive).
1/2 cup all-purpose flour
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. seasoned salt
1/2 tsp. black pepper
2 lbs. beef chuck roast – cubed
1/4 cup vegetable oil
4 lrg. onions – minced
2 med. stalks celery – sliced
6 lrg. potatoes – peeled, diced
6 med. carrots – sliced
1 Tbls. parsley flakes
1/2 tsp. dried thyme
1/2 tsp. dried basil
4 cups beef broth
1 Tbls. Worcestershire sauce
1 Tbls. cornstarch mixed with 1 Tbls. cold water
2 cups frozen OR fresh peas
In a plastic zipper bag, shake together flour, garlic salt, onion salt, seasoned salt, and black pepper.
Shake meat cubes in mixture, a handful at a time, until well coated.
In a large pot, heat half the oil over medium-high heat.
Brown half the coated meat in hot oil, about 1 minute per side.
Remove the browned meat from the pan and repeat with remaining oil and meat; remove all meat from pot and set aside.
Sauté onions and celery in pot until soft, then remove from pot and set aside.
Drain excess oil/fat from pot.
Add potatoes, carrots, parsley, thyme, basil, beef broth, and Worcestershire sauce to pot and bring to a boil.
Add browned meat, onions, and celery to pot, reduce heat to low, and simmer, covered, for 1 1/2 hours, stirring occasionally.
Slowly stir peas and cornstarch/flour mixture into stew and simmer until thickened and peas are cooked.
2 Tbsp. cooking oil
2 lb. beef stew meat, cut into 1-inch cubes
2 tsp. dried thyme or oregano, crushed
6 medium carrots, peeled and quartered
4 stalks celery, cut in 2-inch lengths
2 medium onions, cut in 1/2-inch slices
6 cups lower-sodium beef broth
1/3 cup all-purpose flour
1 recipe Potato Mashers
In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and 1.4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings.
Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper.
1 tablespoon vegetable oil
1 pound country style pork ribs
1 onion, chopped
1 roasted chicken, deboned and shredded
1 (28 ounce) can diced tomatoes
3/4 cup ketchup
1/2 (10 fluid ounce) bottle steak sauce
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 lemon, juiced
2 cubes chicken bouillon
1/2 tablespoon ground black pepper
1 (15 ounce) can whole kernel corn, undrained
1 cup frozen lima beans, thawed
Heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. Transfer to a slow cooker. Place onion in the skillet, cook until tender, and transfer to the slow cooker.
Place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, cider vinegar, Worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
Cover, and cook 6 hours on High. Remove ribs, discard bones, and shred. Return meat to slow cooker. Mix in corn and lima beans, cover, and continue cooking 2 hours on High.