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Dinner · Home cooking · Weeknight
Traditional beef or lamb stew
This is a recipe for a typical Irish stew. This is traditionally made with lamb since it's cheaper however, beef tastes a lot better and is more readily…
- 25 min hands-on
- 40 min total
- Serves 4
- $8+ a serving
- Beef
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- Lamb shoulder or beef chuck
- Onion, celery, carrot and garlic
- Thyme, rosemary and some bay leaves
- Beef or chicken stockcheck the label: may contain soy
- (Optional) a bottle of stout or porter for some extra flavour
Method one step at a time, with timers in the app
- Cut up the onion, carrot and celery into bite-sized chunks roughly the same size as the meat. The garlic can go in whole.
- Brown the meat on all sides. Get a large pot with some oil and sear the edges of the meat. Do this in batches and try not to overcrowd the pot. Browning the meat on the outside will give it a much nicer texture when you go to eat this and should not be skipped for convenience.
- Remove the meat and add in the vegetables. Adding some salt will help remove the moisture in the veg and will help deglaze the caramelised bits at the bottom of the pot.
- (Optional) If you have a Guinness or some other stout add the meat back in an deglaze with about a third of the can. This will add some extra flavour. Wait until the alcohol has completely evaporated until you stir or continue.
- Add back in the meat and add in the stock and herbs. Lower the heat and allow to simmer for about 2 - 2.5 hours.⏱ 300 min
- After 2 hours the stew will be a bit thicker but probably still watery. The easiest thing to do is add some cut up potatoes for the last half hour. The starch will help thicken the stew considerably. Otherwise you can mix a teaspoon of flour with water in a cup and slowly add this to the stew while whisking.⏱ 120 min
Allergens, with the fine print read
- ⚠Contains gluten.
- ?Check the label: Beef or chicken stock may contain soy, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by eoin-coogan, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.