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.
Guinness Chicken Stew
2 tbsp.
vegetable oil
1 med. onion, chopped
2 lg. cloves garlic, minced
2 stalks celery, chopped
1 whole chicken, de-boned and cut
into chunks
5 carrots, peeled and chopped
2 parsnips, peeled and chopped
4 lg. potatoes, peeled and chopped
1 tsp. dried thyme leaves
3/4 tsp. salt
1/2 tsp. black pepper
1 12-oz. Guinness
stout
1/2 lb. fresh button
mushrooms
3/4 c. frozen corn
Heat
oil in large skillet over medium heat until hot. Add
onion, celery and garlic; cook and stir 3 minutes
or until tender. Remove vegetables with slotted spoon
to small bowl.
Arrange
chicken in single layer in skillet. Cook over medium-high
heat 5 minutes per side or until
lightly
browned.
Add
onion, celery, garlic, carrots, parsnips, potatoes,
thyme, salt and pepper to skillet. Pour stout
over chicken and vegetables. Bring to a boil over high
heat. Reduce
heat to low. Cover and simmer 35 minutes.
Add
mushrooms and corn to skillet. Cover; cook 10 minutes.
Uncover
skillet; increase heat to medium. Cook 10 minutes or
until sauce is slightly reduced
and chicken
is no
longer pink in center.
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 barley
There's
nothing more frustrating than to chop or slice with
a dull knife. I always make sure that my cutlery
set
is
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.
In
addition to the Irish stew recipe above here is another
of our very favorite recipes for you to try.
Tyna’s
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 c. chopped onion
1 c. 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.
