Irish Stew: Recipe for Cooking

Irish stew is a traditional dish, rightfully occupying a dominant position in the national cuisine of the country. However, even the Irish themselves disagree about what kind of recipe for this dish can be called classical. In the course are the most diverse products on the principle of "put what your heart desires." But the dish is still very satisfying and tasty. Several ways of cooking stews in Irish will be outlined in this article.

How to cook ragout in Ireland?

Irish stew is the number 1 gastronomic attraction in the country. It seems difficult to determine whether this is the first dish or the second one. However, stewed vegetables with meat look very appetizing. In Ireland, the famous stew is made from sausages "codl", bacon and potatoes. It is also welcome to add local dark beer to the dish . According to the reviews of Russian tourists, one portion of this dish can be eaten for three days ahead. How to cook Irish stew at home? To do this, a variety of products are suitable: celery, cumin, laurel leaf, beans, pumpkin, Brussels sprouts, eggplant, zucchini and so on. From the recipes described in this article, you can choose the most suitable option yourself.

Ragout from a sheep's shoulder blade. Ingredients

You do not have to make much effort to make an Irish stew. The recipe with the photo will help beginners to master cooking. For him we need the following ingredients:

• Potatoes - 10 pieces;
• Onion - 3 pieces;
• Garlic - 6 teeth;
• Lamb's shoulder blade - 1.5 kg;
• Parsley - 4 branches;
• Rosemary - 1 branch;
• Water - 600 milliliters;
• Carrots - 4 pieces;
• Sunflower oil - 3 tablespoons;
• Ice - 3 dice;
• Salt - to taste.

Cooking method

1. First of all, you need to thoroughly wash lamb, dry it and cut into large pieces.
2. Then you should warm up the sunflower oil in a skillet and lightly fry the meat on it. Each side should be browned for about three minutes.
3. Now carrots and potatoes need to be cleaned and cut into large slices.
4. After that, the garlic should be peeled off.
5. Next onions should be cleaned, washed and chopped in half rings.
6. Then, in a frying pan with meat, add rosemary, carrots, garlic and onions and mix thoroughly. Keep the dish on fire for another five minutes.
7. Now it is necessary to pour the water into a deep saucepan and bring the liquid to a boil.
8. After this, pour boiling water into a frying pan, mix again thoroughly and heat it at a high temperature until it boils.
9. Next, add to the resulting mass of potatoes. Then the dish should be salted, season with pepper and simmer on a small fire for about two hours.
10. Then in a skillet with a stew it is necessary to add ice and a spoon to remove the fat that has risen to the surface.
11. Now the dish should be brought back to the boil again.

The Irish stew is ready. During cooking, water can be replaced with dark beer. That's exactly what they do in Ireland. Local residents assure that the beer gives the stew a pleasant aroma and peculiar bitterness. Stew in Irish style is served on the table in a hot form, sprinkled with finely chopped greens.

Stew, cooked in the oven. Ingredients

As already mentioned above, when making this dish you can give vent to fantasy. It is prepared not only on the stove, but also in the oven. It is believed that the Irish stew cooked in this way has a more intense taste. For its preparation, the following products will be needed:

• Veal (scapula, breast or neck) - 800 grams;
• Potatoes (large) - 4 tubers;
• Carrots - 2 pieces;
• Onion - 2 pieces;
• Garlic - 2 teeth;
• Shallots - 2 pieces;
• Greens (to taste) - 1 bunch;
• Cloves - 3 inflorescences;
• Chicken broth - 500 milliliters;
• Pepper and salt - to taste.

Preparation method

1. First you need to preheat the oven to 180 degrees Celsius.
2. Now you need to cut the meat cubes in height about four centimeters.
3. After this, it is necessary to clean and cut the vegetables. Carrots can be chopped with thin plates, potatoes - cut in half, onion and garlic - crushed to a mushy condition.
4. Further in a deep heat-resistant container should mix all products: shallots, greens, veal, carrots, onions, cloves and potatoes. All should be peppered, add salt and combine with hot chicken broth.
5. Then the pan should be tightly closed with a lid and put in the oven for two hours.

Now you know how to create a real Irish stew. The recipe is quite simple. The result will please all members of the family with a pleasant taste and unique aroma.

Irish stew in the multivark. Ingredients

This option is suitable for a festive dinner. Budgetary to call it difficult, but the effect will be worth the money and effort. So, let's prepare an unusual stew in Irish. Recipe for cooking requires the following ingredients:

• Potatoes - 1 kilogram;
• Onion - 2 pieces;
• Flour - 2 tablespoons;
• Meat (lamb or beef) - 1 kilogram;
• Sweet pepper - 1 piece;
• Beer Guinness - 250 milliliters (1 bottle);
• Garlic - 4 teeth;
• Brown sugar - 1 teaspoon;
• sunflower oil;
• Spices (rosemary, thyme, a pair of lavra leaves);
• Pepper and salt - to taste.

Cooking process

1. First you need to turn on the device, set it to the "Baking" mode and pour oil into its bowl.
2. Then the flour should be poured into a flat dish. After that, clean and dried meat must be cut into large pieces and rolled in flour.
3. Next, you need to lay the beef on the bottom of the multivark. Meat should be fried on both sides until golden brown.
4. Now the fried beef can be removed from the bowl and poured into it another oil. Then in the multivark, place the onions cut into half rings and fry it until it is transparent.
5. After this, the meat should be returned to the bowl. With it, you need to add finely chopped garlic, sugar, salt and pepper. From above you should pour the products with dark beer.
6. Then, as soon as the liquid is bubbling, the multivark needs to switch to the "Quenching" mode. Ingredients should be cooked in it for an hour.
7. Next, you need to prepare the vegetables. They should be washed, cleaned and cut. Potatoes should be cut into large cubes, carrots - on thin plates, and pepper - on wide strips.
8. When the multivarke "informs" about the completion of the program, it is necessary to lay vegetables, laurel leaves and herbs, add a glass of water and mix thoroughly. The device must again be set to the "quenching" mode and to cook the Irish stew for another 40 minutes.
9. After that, just open the lid of the multivark and try to see if there is enough salt in the prepared dish. Then the stew needs to be held for half an hour in the "warm" mode, so that it has time to brew, gain flavor and taste.

The dish is ready. Irish ragout, a photo of which is published in this article, is served to a table with fresh herbs.

Beef stew. Ingredients

Irish stew is prepared in many ways. The recipe, which will be described below, involves double-laying the potatoes in a dish. This is done to ensure that the product is properly boiled and turned into a thick sauce.

Necessary ingredients:

• Potatoes - 1.5 kilograms;
• Carrots - 4 pieces;
• Beef - 0.5 kg;
• Onion - 2 pieces;
• Pepper and salt - to taste.

Preparation

1. First, the meat should be cut into cubes, put into a frying pan with a thick bottom and lightly fry.
2. Now to beef, you need to add onion, chopped half-rings, and a large-cut carrot. Then the products must be filled with water so that the liquid completely covers them.
3. Next, you should wash and peel the potatoes. One half of the product should be chopped finely and added to the container with vegetables and meat.
4. After this, the stew should be brought to a boil, remove the fire to a minimum and stew the dish for about 45 minutes.
5. Then it is necessary to cut the remaining potatoes into large pieces. Then it should be added to the pan with the rest of the ingredients. Now the dish should be kept on fire until the potatoes are completely cooked.

Stew in Irish is ready! It turns out thick, rich and very satisfying. Bon Appetit!