Thursdays Are For Cooking
And how about some Mulligan (Irish) Beef Stew? It is cold and wet and rainy in my kingdom, and this kind of dish, which is hearty, filling and tasty, is perfect on a rainy and cold spring day. Besides, since you aren’t using up the entire bottle of Guinness, you can enjoy a half-pint of it while the stew cooks.
As always, adjust the seasonings to your particular taste. Add some fine, crusty bread and (real) butter along with cut-up veggies on the side, and you’re home.
This one comes from Cooksmarts, as indicated below, at this link: https://www.cooksmarts.com/articles/slow-cooker-irish-beef-stew-recipe/
Slow Cooker Irish Beef Stew
In honor of St. Paddy’s Day, we’re bringing you a classic Irish Stew, cooked in your slow cooker. Whether you add the Guinness and / or wine or not, you’ll still be left with a lot of heartiness to warm you on cold nights.
Prep time: 20 min
Cook time: 6 hr 20 min
Total time: 6 hr 40 min
Serves: 4
Ingredients
- Beef stew meat – 1 lb
- Garlic – 3 cloves, minced
- Onions – 1, chopped
- Carrots – 2, chopped
- Potatoes, russet – 2, peeled and chopped
- Flour (opt) – 2 Tbsp
- Cooking oil (opt) – 1 Tbsp
- Tomato paste – 2 Tbsp
- Soy sauce – 1 Tbsp
- Beef stock / broth – 2 to 3 cups
- Guinness (opt) – 1/4 cup
- Red wine (opt) – 1/4 cup
- Bay leaves – 2
- Black pepper – 1/4 tsp
- Peas (opt) – 1 cup
Instructions:
Preparation:
- Beef – Sprinkle with salt and pepper and tenderize.
- Garlic / Onions / Carrots – Prep as directed. (Can be done up to 3 days ahead) (Hint: you can use baby carrots and boiler onions for this part)
- Potatoes – Prep as directed. (Hint: try baby potatoes, or small red potatoes which hold up well in this kind of cookery.)
Cooking Instructions:
- Optional step: Toss meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.
- While meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it more soupy than stewy) and Guinness & red wine (if using) in slow cooker.
- Transfer meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.
- Cook on low for 6 to 7 hours or high for 3 to 4 until meat is falling apart and tender.
- If using peas, microwave for ~1 minute and then fold them into stew.
- Remove bay leaves. Season to taste with salt and pepper. Enjoy and have a happy (if rainy) weekend!!
Category: Cooking
Mmmm, comfort food. I made a kick-ass beef stew in a fast-cooker last night. I’d say how, but I’ll leave that in the capable hands of gitarcarver, whom I expect shortly.
Thanks, Ex.
For those who like to cook under pressure…. Mulligan Stew (Pressure Cooker version.) Ingredients 1/4 pound bacon (about 4 to 5 slices) 3 pounds chuck roast cut into 1 inch cubes 3 tablespoons All Purpose flour 1 pint Guinness Stout 2 quarts chicken broth 2 teaspoons Worcestershire sauce 2 teaspoons soy sauce 2 cups white onions (divided use) 2 cups sliced carrots (divided use) 3 teaspoons garlic chopped 2 bay leaves 2 cups chopped russet potatoes Instructions Saute bacon in a large skillet over medium heat or use the Instant Pot saute function. Season beef with a bit of salt (the bacon is fairly salty), and black pepper. Saute beef until just browned, the beef will not be fully cooked at this point. If you are using the Instant Pot to saute, you will need to saute the meat in batches. As you brown the meat place it into a shallow dish. Once all meat is browned sprinkle it with the flour, and stir to coat the beef. Deglaze the pan with some of the Guinness. Scrape the pan to pull up the browned bits. Place the liquid into the Instant Pot. Add flour coated beef to the Instant Pot. Add the remaining stout, chicken broth, Worcestershire sauce, soy sauce, 1/4 of the chopped onions, bay leaves, and 1/4 of the chopped carrots to the Instant Pot. Cook for 25 minutes on the manual setting. Perform a quick release when the 25 is done. Add all remaining vegetables and garlic to the pot and then cook on the manual setting for 4 minutes. Perform a quick release when the soup is done. If you are happy with the thickness of the soup, serve immediately. If not add a mixture of 2 tablespoons of cornstarch mixed with 2 tablespoons of water and stir into the hot stew. Remove bay leaves before serving. If the amount of fat of in stew concerns you, cool the soup in the refrigerator and remove the fat layer once the soup has cooled. As a side note: Mulligan stew was dish prepared by hobos (homeless men… Read more »
Stewed beef beast and veggies percurlated lowly in a crocked pot. Cornbread is good to go along with this also, but the crusty bread makes a better pot likker getter upper.
I gots to go grill some porked chops for the boys. Got some new seasoning from Big Cock Texas Place. Gonna see how Good that Aw Sh^t is.
Hi EX,
you make me drool every time i read your food1
I cant wait until the Amazon drone can fly some to my house, I have already built a drone pad LZ on my roof.