This slow-cooked veg and beef fest could be just what your family fall dinner recipe repertoire calls for
Whether you like you stew made with beef or lamb, with stout or without, we couldn’t pass up this super popular video and recipes for a slow-cooked veg and beef feast! Have a look at the recipe though, does it match up to your family's?
Over the years IrishCentral have published several Irish stew recipes, such as this Guinness recipe we found on AllRecipes or this one which came straight from the home of Guinness, Dublin’s Storehouse but this recipes we found on Favorite Family Recipes had over 7million views and we thought they must be on to something.
What do you think of the recipe? Share it with someone who loves Irish comfort foods!
Slow Cooker Irish Beef Stew
Slow Cooker Irish Beef Stew is a hearty meal anytime of year! Recipe: https://www.favfamilyrecipes.com/slow-cooker-irish-beef-stew/Posted by Favorite Family Recipes on Sunday, July 30, 2017
Slow cooker Irish beef stew recipe
- 1.5lbs chuck roast cut into 1.5-inch pieces or pre-cut stew meat
- 1/4 cup flour
- 2 teaspoons salt
- 1 teaspoons pepper
- 2 tablespoons olive oil
- 2lbs Yukon Gold potatoes halved or quartered depending on size
- 1lb baby carrots
- 2 tablespoons butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 cans beef broth approximately 40 ounces
- 1 small can tomato paste
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch added to 2 tablespoons cold water
- 1 tablespoons dried thyme
- 1 tsp dried parsley flakes
- 2 bay leaves
- Fresh parsley for garnish
Cut roast into 1.5-inch bite size chunks and place them in a gallon size resealable bag. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and brown each piece on all sides.
While meat is browning, cut potatoes and carrots and place both in the bottom of a slow cooker.
When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the skillet.
Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then sauté onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the slow cooker.
Add thyme, parsley flakes, and bay leaves.
Cook on low for 7-8 hours or on high for approximately 4 hours. 30 minutes before serving check the taste of the broth and add salt, pepper, or seasonings as needed. Allow to cook for another 30 minutes after adding seasonings. Remove bay leaves before serving. Garnish with fresh parsley.
H/T: Favorite Family Recipes.