Tuesday, June 23, 2015
Slow Cooker Irish Beef Stew
Printable Version Ingredients:
1 pound beef stew meat
1/4 teaspoon salt
3 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, chopped
2 medium Russet potatoes, peeled and chopped
2 tablespoons tomato paste
1 tablespoon low sodium soy sauce
2 1/2 cups low sodium beef stock
1/4 cup beer I didn't have beer so I used white wine
1.4 cup red wine
2 bay leave
1/4 teaspoon black pepper
1 cup peas I didn't have any in the freezer, so I left it out this time
2 tablespoons flour
1 tablespoon cooking oil
Sprinkle stew meat with salt and toss until well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally refrigerate overnight.
Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.
While meat is browning, mix together tomato paste, soy sauce, beef stock, beer and wine in the slow cooker.
Transfer meat to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.
Cook on low for 6-7 hours or high for 3-4 hours. Meat should be falling apart and tender.
If using peas, microwave for 1 minute and then fold them into stew.
Remove bay leaves.
Season to taste with additional salt and pepper.