64008 irish pub irish beef stew Recipes

beef, cut into chunks (splurge on the cut if you can), butter, tomato soup, water, carrots, cut into chunks, potatoes, cut into chunks (i don tsp peel carrots or spuds but you can if you like), stalks celery, cut into chunks, onions, cut into chunks, salt, black pepper, fresh parsley, chopped fine, good quality cooking sherry, bay leaves

bacon strips, diced, king arthur unbleached all-purpose flour, salt, pepper, beef stew meat, cut into 1-inch cubes, whole fresh mushrooms, quartered, leeks (white portion only), chopped, carrots, chopped, chopped celery, canola oil, garlic cloves, minced, tomato paste, reduced-sodium beef broth, dark stout beer or additional reduced-sodium beef broth, bay leaves, dried thyme, dried parsley flakes, dried rosemary, crushed, yukon gold potatoes, cut into 1-inch cubes, cornstarch, cold water, frozen peas

olive oil, onion, chopped, garlic, minced, salt, ground black pepper, beef stew meat, cubed, stout beer (such as guinness), potatoes, peeled and sliced, potatoes, peeled and quartered, salt and ground black pepper to taste

onion, beef stew meat, guinness beer (bottled ), salt, olive oil, garlic cloves, potatoes, pepper

stewing beef, cubed, dry onion soup mix, tomato soup, water, salt, pepper, diced carrots, diced potatoes

beef stew meat, potatoes, chopped carrots, onion, sliced, stewed tomatoes, beef stew spice mix , mccormicks brand, water

stew beef, potatoes, carrots, onion, beef broth, mccormick beef stew seasoning, bacon (1 slice)

stew beef (a 3 lb chuck roast trimmed of all of the fat works best), flour, vegetable oil, cajun seasoning mix (recipe can be found with my recipes on my profile page. or use equivalent ingredients.), water, beef broth (14.5 oz.), carrots (washed and sliced , 1 inch long then in half), stalks celery ( washed and sliced into 1/2 inch pieces) (optional), onion (cut into 1/8 s), russet potatoes (washed, skin left on and cut into 1/8 s), salt, mccormick beef stew seasoning mix

stew beef, flour, water, beef broth (14.5), carrots (sliced ), stalks celery (sliced ), onion (quartered ), potatoes (cubed ), salt, pepper, beef stew seasoning, vegetable oil

stewing beef, flour, white potatoes, carrots, green beans, whole kernel corn, sweet onion, mccormick beef stew seasoning, water

beef stew meat , cut into 3/4-inch pieces or 1 1/2 lbs venison, flour, shortening (add more if need be), salt & pepper, season according to taste, onion, chopped fine, worcestershire sauce, water, beef bouillon granules, thyme, bay leaf, lemon juice (this tenderizes the meat), carrots, sliced thin, potatoes, cubed small, green bell peppers, chopped fine or 1/2-1 yellow bell pepper, stalk celery, sliced thin, mushroom stems and pieces, drained, whole tomatoes, cut up, frozen peas (*see note ) (optional), flour (i use cornstarch), cold water, kitchen bouquet , browning & seasoning sauce (optional)

vegetable oil, stewing beef , cut into 1-inch pieces, garlic cloves, minced, beef stock, tomato paste, sugar, dried thyme, worcestershire sauce, bay leaves, butter, russet potatoes, peeled and cut into 1/2-inch pieces, onion, chopped, carrots, peeled and cut into 1/2-inch pieces, fresh parsley, chopped

lean beef for stewing, cut into 1-inch cubes, vegetable oil, lemon-pepper marinade, garlic powder, dried whole oregano, paprika, ground ginger, ground nutmeg, beef bouillon cubes, water, burgundy or other dry red wine, carrots, scraped and cut into 1-inch thick slices, irish potatoes, peeled and cut into 1-inch cubes, stalks celery , cut into 1-inch pieces, onions, coarsely chopped

olive oil, bay leaves, beef stew meat cut into 2 cubes, yellow onion cut 1/4 inch slices, garlic chopped, dried thyme, dried rosemary, flour, beef stock, guinness stout, chopped parsley, carrots sliced, potatoes , 1 inch chunks my addition

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

beef, *stew or roast beef, black pepper, garlic cloves, minced, onion soup mix, worcestershire sauce, a-1 steak sauce, carrots, sliced, celery stalks, sliced, green bell pepper, chopped, onion, water, tomato juice, use any cut of beef roast desired .

beef stew meat, potatoes, yellow onion, frozen snow peas, carrots, sized parsnips, tomato, red wine, port, bourbon, stock, garlic, pepper, rosemary, bay leaf, oregano, thyme, chili powder, parsley flakes, beef stew seasoning, worcestershire sauce, olive oil, balsamic vinegar