Hearty Irish Stew
Celebrate St. Patrick’s Day with a hearty Irish stew. With a few simple ingredients, including locally raised beef from farmers like Alison McGrew it’s equal parts flavor and comfort in one big bowl.
- 2 pounds chuck roast cut into 1-inch cubes
- 1/4 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 onion diced
- 1 celery stalk, finely chopped
- 1/2 cup beef broth
- 1 bay leaf
- 2 cups baby carrots
- 4 medium potatoes peeled, and cut into 1-inch chunks
- 1 sprig parsley
Place the beef cubes, flour, and salt and pepper in a large bowl. Coat all cubes with flour by shaking or stirring gently.
In a large skillet, heat oil until shimmering. Add the beef cubes and brown on all sides. As the meat browns, remove and move it to a crockpot
Add the onions and celery to the drippings in skillet and sauté until tender. Add the onions to the crockpot.
Stir in the beef broth and bay leaf. Cover and cook on low for four hours.
Add the carrots and potatoes and stir to combine. Cook on low for another two to four hours or until meat and vegetables are tender.
Adjust the seasonings with salt and pepper to taste. Add parsley on top for garnish.
Recipe modified from with permission from Good Cheap Eats.