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.
Ingredients
- 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
Instructions
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Place the beef cubes, flour, and salt and pepper in a large bowl. Coat all cubes with flour by shaking or stirring gently.
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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
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Add the onions and celery to the drippings in skillet and sauté until tender. Add the onions to the crockpot.
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Stir in the beef broth and bay leaf. Cover and cook on low for four hours.
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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.
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Adjust the seasonings with salt and pepper to taste. Add parsley on top for garnish.
Recipe modified from with permission from Good Cheap Eats.
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