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Irish Stew and
Chili Recipes

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Irish Stew and Chili Recipes are particularly nice to have on a weekend or day off. Stew and chili recipes may take a bit longer to cook but the result is worth waiting for.

 

Tyna's Beef Barley Stew

Tyna's Beef Barley Stew

2 lbs. lean beef chuck, cut in 1 inch cubes
2 tablespoons vegetable oil
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 medium onion, quartered
1 large bay leaf
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground cloves
4 parsnips, pared, quartered and cut into 1 inch pieces
6 carrots, pared, quartered and cut into 1 inch pieces
4 potatoes, pared, quartered and cut into 1 inch pieces
1/2 cup pearl barleyCutlery Set

There's nothing more frustrating than to chop or slice with a dull knife. I always make sure that my cutlery set trackingis razor sharp.

Heat the oil until hot in a Dutch oven, thoroughly brown the meat on all sides, turning often. Add 2 cups hot water, the next 8 ingredients and the barley.

Cover; simmer for 1-1/2 hours, stirring occasionally to keep from sticking. Remove bay leaf. Add vegetables; cover and cook 30 to 45 minutes, or till vegetables are tender. Skim any fat from the liquid.

Combine 1/4 cup cold water with 2 tablespoons cornstarch. Stir slowly into hot liquid. Cook and stir until bubbly for about 3 minutes. Serve stew in bowls. Serves 6 to 8.

Recipe Divider

 

In addition to the Irish stew recipe above here is another of our very favorite recipes for you to try.

 

Tyna’s Calico Chili

Calico Chili

This recipe is great for a large crowd or a buffet dish. I call it Calico Chili because I use different colored beans and corn.

2 Pounds lean ground beef or turkey
1 Cup chopped onion
1 Cup chopped green bell pepper
1 16 ounce can diced tomatoes
1 16 ounce jar mild salsa (medium or hot, if you prefer)
1 16 ounce can white beans, drained
1 16 ounce can light red beans, drained
1 16 ounce can black beans, drained
1 16 ounce can whole kernel corn, drained
1 16 ounce can tomato sauce
2 Teaspoons salt
4 Teaspoons chili powder
1 Bay leaf
Shredded cheddar cheese for topping

In Dutch oven, cook meat, onion and green pepper till meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf.

Serve in a bowl with shredded cheddar cheese and corn bread.

 

Next
A can't-miss selection of American and Irish entree recipes for your next dinner or BBQ.

Items from our online store that go great with casseroles & skillet dishes
Sharwood’s Mango Chutney
Wholegrain Mustard With Irish Whiskey
Odlums Brown Bread Mix

Sharwood’s Mango Chutney,Wholegrain Mustard With Irish Whiskey,Odlums Brown Bread Mix
 
 

 


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