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Bring a Bit o’ the Irish To Your Table in Irish Stew
If you’ve ever been to Ireland, it seems every pub has its own version of Irish Stew. They all taste amazing, but each one has its own secret flavorings. They almost all have some beer in them somewhere, and meat, so that’s where we started with ours. You can use lamb or veal, but we stuck to beef in our version, as it was what was on sale.
The Brand Matters in Irish Stew
The brand matters in Irish Stew, but only in that you enjoy drinking it. After all, why would you make a stew out of something you don’t like in the first place? The same goes for the wine. A good, rich, dark red works great, but don’t grab the cheapest thing on the shelf. If you wouldn’t drink it, don’t cook with it because you won’t like the flavor it gives your food. For the beer, I chose my favorite Irish brew, Guinness Extra Stout. It imparts a thick, rich flavor to the Irish Stew that goes amazingly well with beef without hiding the it.
Crock-Pot or Stove Top for Irish Stew
That decision is up to you. I love to toss mine in the Crock-Pot and let it go all day. It takes a worry off my mind and dinner is ready whenever I want it to be. You can also simmer it in a large stock pot on the stove for about 2 hours, and have the same deliciousness. It’s a real crowd pleaser too, so if you need something to sit on a buffet and wait for you to be ready for it, this is your dish!
Don’t wait for St. Patrick’s Day! Make some Irish Stew anytime you want something tasty and rich!