Irish Beef Stew (Slow Cooker)
Yield: 4-6Prep Time: 35 minCook Time: 9 hoursTotal Time: 9 hours 35 minutes
A slow cooker beef stew that's easy to prepare. Full of flavor from the beef broth, red wine and Irish beer; the ultimate comfort food.
ingredients:
2 lbs russet potatoes, peeled & cut into 1/2-inch pieces, approx. 2 cups
2 lbs baby red potatoes, peeled & cut into 1/2-inch pieces, approx. 2 cups
4 stalks celery, chopped, approx. 1 1/2 cups
4-5 carrots, peeled, cut into 1/2-inch pieces, approx. 2 cups
1 medium yellow or white onion, roughly chopped
2 Tbsp extra-virgin olive oil
1 3/4 lbs stew beef, cut into 1-inch pieces
3 garlic cloves, minced
2 Tbsp butter, I used Kerrygold salted
2 cups low sodium beef broth
3/4 cup red wine
3/4 cup Guinness
2 Tbsp tomato paste
1 Tbsp white sugar
1 Tbsp soy sauce
1/2 Tbsp dried thyme
2 bay leaves
1 Tbsp cornstarch + 1 Tbsp water
salt and pepper, to taste
directions:
Place the chopped vegetables into the crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef.
In a large, heavy bottomed skillet, heat olive oil at medium to medium-high heat. Add beef to the pan and brown on all sides, about 5 to 7 minutes. Add garlic and cook for one minute, do not burn the garlic. Season with salt and pepper. Remove the beef and add to the crockpot on top of the vegetables
Turn the skillet back up to medium heat. To the skillet, add butter until it's melted. Add beef broth, red wine, beer, tomato paste, sugar, soy sauce and thyme. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. Bring to a boil, allow to boil for at least two minutes. Then lower heat to low and allow to simmer for 10 minutes. Season with salt and pepper to taste. Add cornstarch and water and stir together.
Pour broth mixture into the crockpot over vegetables and beef. Add bay leaves and cook on high for 4-6 hours or 6 to 9 hours on low.
Skim the fat from the stew, if needed, before serving.