With the cool Fall nights, I really start to cook a lot of meals that I consider “hearty”. One of my favorites that I discovered last winter is for Irish Beef Stew. This is an easy crock pot recipe that taste great over some mashed potatoes on a chilly night! It is also a great way to use stew meat, and I tend to buy it in bulk and freeze it in one pound packages. The meat in this recipe comes out tender and full of flavor which is unlike most things dealing with “meat” that I cook in the crock pot like roast which tends to dry out easily.
One of the things I added to this recipe is that for my meat cubes, I coat them in flour and brown them a little in a skillet prior to putting them in the crock pot. I think this helps them to not dry out.
Irish Beef Stew
2 Tbsp Olive Oil
2 Tbsp butter
1 Onion, diced
1/3 cup frozen peas
1/4 tsp rosemary
1 large bay leaf
2 Tbsp flour (I use Wondra Flour)
1 lb stew meat
4 carrots, chopped
salt/pepper to taste
2 cloves minced garlic
1/4 tsp thyme
2 cups beef broth
1. Flour the stew meat in a plastic ziploc bag.
2. Brown in olive oil. Once browned, remove from the skillet and place in the crock pot.
3. Saute the carrots, onions, and garlic.
4. Place all the vegetables, spices, and beef broth in the crock pot with the meat
5. Cook on low for 6 hours
6. About 30 minutes prior to serving, mix the 2 Tbsp of butter and the 2 Tbsp flour together.
7. Add the flour/butter mixture to the crock pot and let this help to thicken the stew.
8. Serve over mashed potatoes. (I use red potatoes for mashed potatoes or if I’m running short on time, I’ll use frozen mashed potatoes).