Slow Cooker Irish Beef Stew
This beef and vegetable soup is seasoned with beer (other options given) and herbs. Tender and delicious, everyone will love it.
Servings: 6
Calories: 345kcal
Equipment
- 6-quart Slow Cooker
Ingredients
- 2 pounds Chuck Roast cut into 2-inch chunks (leave some fat on)
- 3 Tablespoons All Purpose Flour
- 1 Tablespoon Salt (or to taste)
- 1 teaspoon Black Pepper
- 4 Tablespoons Olive Oil
- 3 Tablespoons Tomato Paste
- 1 Tablespoon Minced Garlic
- 1 12-ounce bottle Dark Beer (such as Guinness)
- 4 large Carrots peeled and cut into ½-inch pieces
- 2 Celery Stalks cut into 1-inch pieces
- 1 Leek halved, washed and cut into thick slices
- 3 pounds Potatoes cut into ½-inch pieces
- 6 cups Beef Stock
- 1 Tablespoon Beef Flavor Better Than Bouillon® (or other Beef Bouillon)
- 1 ½ Tablespoons Worcestershire Sauce
- 4 sprigs Fresh Thyme (or 1 Tablespoon dried thyme leaves)
Garnish
- Fresh Parsley if desired
Instructions
- Toss the roast chunks in the flour, salt and pepper until coated. Heat half the oil in a sauté pan and cook the beef in batches until browned, making sure not to overcrowd.
- Remove the meat and place in the slow cooker. Heat the remaining oil and add the tomato paste and garlic and cook for 1 minute, then deglaze the pan with the beer.
- Add the carrots, celery, leeks, potatoes, beef bouillon, beef stock and Worcestershire sauce to the slow cooker. Stir well.
- Pour the beer and tomato paste into the slow cooker. Add the thyme sprigs and cover tightly with the lid.
- Turn on high for 4 hours or low for 6 to 8 hours. When the meat is pull apart tender, the stew is ready. Serve with a sprinkle of parsley, if desired.
Notes
Storage:
Store in an airtight container in the refrigerator for up to 5 days. May be frozen for up to 3 months.Nutrition
Calories: 345kcal