Irish Stew: Recipe for Cooking

Irish stew is a traditional dish,right occupying a dominant position in the national cuisine of the country. However, even the Irish themselves disagree about which recipe of this dish can be called classic. 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 prepare ragout in Ireland?

Irish stew is a gastronomiclandmark number 1 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 do much to make 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

First of all, you need to thoroughly wash lamb, dry it and cut into large pieces.
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.
Now carrots and potatoes need to be cleaned and cut into large slices.
After that, with garlic should remove the husks.
Next onions should be cleaned, washed and chopped in half rings.
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.
Now it is necessary to pour the water into a deep saucepan and bring the liquid to a boil.
After this, pour boiling water into a frying pan, mix again and warm it at a high temperature until it boils.
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.
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.
Now the dish should be brought back to a boil.

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. Ragou Irish served on the table in a hot form, sprinkled with finely chopped greens.

Stew, cooked in the oven. Ingredients

As already mentioned above, in the manufacture of thisdishes can be given the will of imagination. It is prepared not only on the stove, but also in the oven. It is believed that cooked in this way Irish stew 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

First, preheat the oven to 180 degrees Celsius.
Now you need to cut the meat cubes in height about four centimeters.
After this, it is necessary to clean and cut the vegetables. Carrots can be chopped thin plates, potatoes - cut in half, onions and garlic - grind to a mushy condition.
Further in the deep heat-resistant capacitor followsmix all the products: shallots, greens, veal, carrots, onions, cloves and potatoes. All should be peppered, seasoned and combined with hot chicken broth.
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 cooking option is suitable fora festive dinner. It can not be called budgetary, but the effect will be worth the money and effort. So, let's prepare an unusual stew in Irish. The 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 laurel leaves);
pepper and salt - to taste.

Cooking process

To start, you need to turn on the device, set it to the "Baking" mode and pour oil into its bowl.
Then pour the flour into a flat dish. After that, clean and dried meat must be cut into large pieces and rolled in flour.
Next, you need to lay the beef on the bottom of the multivark. Meat should be fried on both sides until golden brown.
Now fried beef can be removed from the bowl and pour oil into it. Then in the multivark should place the onion cut into half rings and fry it until it is transparent.
After this, the meat should be returned to the bowl. Together with it it is necessary to add finely chopped garlic, sugar, salt and pepper. The top should be filled with dark beer.
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.
Next, you need to prepare vegetables. They should be washed, cleaned and cut. Potatoes should be cut into large cubes, carrots - on thin plates, and pepper - on wide strips.
When the multivarker "reports" on completionprogram, it is necessary to lay vegetables, laurel leaves and herbs, add a glass of water and mix everything diligently. The device must again be set to the "quenching" mode and to cook the Irish stew for another 40 minutes.
After that, just open the multi-and try to see if there is enough salt in the cooking 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 kg;
carrots - 4 pieces;
beef - 0.5 kg;
onion - 2 pieces;
pepper and salt - to taste.

Preparation

First, the meat should be cut into cubes, put into a frying pan with a thick bottom and lightly fry.
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.
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.
After this, the stew should be brought to a boil, remove the fire to a minimum and stew the dish for about 45 minutes.
Then you need to cut the remaining potatoeslarge 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!