Easy Crockpot Irish Beef Stew Midwest Life And Style Blog Recipes

SLOW COOKER IRISH BEEF STEW

Steps:

• Season beef with salt and pepper toss with flour to fully coat. Use all the flour.
• Heat a dutch oven over medium high heat. Add 1 tablespoon of oil. Brown beef on all sides, working in batches if necessary to avoid over crowding pan. Remove beef from pan and transfer to slow cooker.
• Return pan to heat, add another tablespoon of oil. Add the onions, season with salt and sauté until golden brown, about 20 minutes. Reduce heat as needed to avoid burning the onions.
• When onions are golden, add the tomato paste and garlic, stir until combined and a "fond" (the brown bits) is starting to develop on the bottom of the pot.
• Slowly whisk in the beef broth, scrapping up any brown bits on the bottom of the pan. Add 1/2 a cup of the Guinness, the brown sugar, and the fresh thyme. Whisk to combine.
• Add potatoes and carrots to slow cooker. Carefully pour broth over meat and vegetables.
• Set slow cooker to low and cook for 6-8 hours. If broth is not desired consistency, see notes for how to thicken it.
• When finished cooking, stir in the remaining 3/4 cup of Guinness and fresh chopped parsley. Taste and add salt and pepper to taste. Serve.

SIMPLE SLOW COOKER IRISH STEW

Steps:

• Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
• Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
• Cover and cook on Low power for 8 hours.

SLOW COOKER IRISH BEEF STEW

Steps:

• Coat beef thoroughly with flour.
• Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
• Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
• Cook on Low until beef and vegetables are tender, 4 to 5 hours.