RECIPE FOR IRISH STEW
Prep Time: 15 Mins
Total Time: 1 hour 10 Mins
3 tbsp – extra-virgin olive oil, divided
2 lb – beef chuck stew meat, cubed into 1″ pieces
Kosher salt or regular salt
Freshly ground black pepper
1 – onion, chopped
2 – medium carrots, peeled and cut into rounds
2 – stalks celery, chopped
3 – cloves garlic, minced
3 – medium russet potatoes, peeled and cut into large chunks
4 cups low-sodium beef broth
1 (16-oz.) bottle Guinness
2 tsp of fresh thyme
Freshly chopped parsley, for serving
In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary.
Transfer beef to a plate.
In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute.
Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.
Garnish with parsley before serving.
RECIPE FOR MULLIGATAWNY SOUP
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1-1/2 tablespoons all-purpose flour
1-1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half – cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated
Sauté onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.
223 calories; protein 6.9g; carbohydrates 13.5g; fat 15.8g; cholesterol 62.2mg; sodium 733.9mg.
BEEF BARLEY SOUP (INSTANT POT or SLOW COOKER)
Serves: 6 to 8
Prep Time: 15 mins
Cooking Time: 1 hrs and 30 mins
Total Time: 1 hrs and 45 mins
2 lbs of stewing beef (or lamb or eye of round)
Salt and pepper
3 packages of OXY (or other brand) of low-sodium beef broth
2 tbls oil
8 ozs of sliced mushrooms
3 cups mirepoix (just combination of chopped onion 2 large thinly sliced carrots)
6 to 8 minced cloves of garlic
7 cups of low sodium beef BROTH
10 tbls of Worchester Sauce
3 bay leaves
¾ tsp dried thyme
1 large sweet potato diced
1 cup pearl barley, rinsed
Crusty bread or crackers
Red pepper flakes or Thai Sweet Chili Sauce (optional)
Season the stewing beef with a good pinch of salt and pepper and 3 packages of OXY (or other brand) of low-sodium beef broth. Heat 1 tbls of oil in a large pan or in an Instant Pot over medium to high heat. Add ½ of the stewing beef and brown on all sides for about 2 to 3 mins total. Remove stewing beef to a plate.
Repeat with second batch of stewing beef and 1 tbls oil. Remove stewing beef to plate.
Add the mushrooms to the pot and brown the mushrooms for 1 to 2 mins or until they start picking up the brown bits left by the stewing beef. Remove the mushrooms to the same plate as the stewing beef.
If needed add a little more oil to the pan or Instant Pot and the mirepoix mix. Cook the veggies for 4 to 5 mins or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds.
FOR SLOW COOKER:
And the softened veggies, stewing beef, bay leaves, dried thyme, Worcestershire Sauce and beef broth to a slow cooker and allow to cook on high setting for 3 hours or on a low setting for 6 hours.
FOR INSTANT POT:
Add the stewing beef, mushrooms, bay leaves, dried thyme, Worcestershire Sauce, and beef broth to sautéed veggies in the Instant Pot, cover and pressure cook the meat for 13 to 16 mins depending on the size of the pieces of stewing beef. Allow the pressure to release before removing the lid.
FOR BOTH METHODS ADD:
Add the diced sweet potatoes and barley and allow the soup to cook on the high setting of the Slow Cooker for 1 hour or until the sweet potatoes and barley cook through (for the Instant Pot, you hit the slow cook button). Season with additional seasonings to your taste. Serve with chopped parsley on top and a loaf of crusty bread or crackers
Note: If you like spice, you can add a pinch of red pepper flakes or 2-3 tbls Thai Sweet Chili Sauce along with dried thyme- but this is optional.
Note: For Instant Pot make sure you fill your pot ONLY ½ full as the barley expands while cooking. You may have to make 2 batches if the Instant Pot is not large enough for all the ingredients. Always remember to turn valve to sealing position while cooking.