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My family loves Irish Stew. It is good anytime but it is
great on a cold day. It takes a little time to prep
everything, but then you can throw it in the slow
cooker and ignore it. The longer, the better.
Ingredients
2 lbs Stew Meat (beef or lamb)
salt
pepper
rosemary
flour
3 garlic cloves
olive oil (can substitute vegetable oil)
1 red onion
1 leek
small package baby carrots
10 potatoes
4 cups beef stock
Optional
1 heaping tablespoon Marmite (yeast spread)
1 can Guinness beer (reduce beef stock to 2 cups)
Mushrooms
* You will want to start in small batches of meat so when
you fry the meat the sides do not touch and they can fully
brown. The browning adds a lot of the flavor.
* If you are using a big pot on the stove instead of a slow
cooker you can make it all in the big pot. If you make it on
the stove use a lid. Make sure to keep it low so it does not
burn and stir it from time to time.
Directions
1. Place a small batch of the meat in a bowl and toss it with
enough flour to completely coat. The flour should look dry.
2. Brown the meat in a pan with hot oil. Set the meat in the
slow cooker. Continue until all of the meat is browned.
3. Add the onions, garlic, and rosemary to the pan and fry
until they start to brown.
4. Add in some of the beef stock. As it comes to a slow boil
scrape the bottom of the pan to get up the brown pieces
that stuck to the bottom. Again, this is a big part of the
flavor. If you are using Marmite this is a good time to mix it
in. It really does add a rich flavor to the sauce.
5. While the stock is simmering to loosen up the brown
pieces you can start to cut up the rest. You can make the
pieces whatever size you like. You can peel the potatoes or
leave the peel on. Put them all in the slow cooker.
6. Put all the rest of the ingredients, including the
simmering stock, into the slow cooker for at least 3 hours.
* NOTE
My family loves Irish Soda Bread with their Irish
Stew. It is very easy to make. Just remember to plan
ahead because it does have to bake for awhile.
great on a cold day. It takes a little time to prep
everything, but then you can throw it in the slow
cooker and ignore it. The longer, the better.
Ingredients
2 lbs Stew Meat (beef or lamb)
salt
pepper
rosemary
flour
3 garlic cloves
olive oil (can substitute vegetable oil)
1 red onion
1 leek
small package baby carrots
10 potatoes
4 cups beef stock
Optional
1 heaping tablespoon Marmite (yeast spread)
1 can Guinness beer (reduce beef stock to 2 cups)
Mushrooms
* You will want to start in small batches of meat so when
you fry the meat the sides do not touch and they can fully
brown. The browning adds a lot of the flavor.
* If you are using a big pot on the stove instead of a slow
cooker you can make it all in the big pot. If you make it on
the stove use a lid. Make sure to keep it low so it does not
burn and stir it from time to time.
Directions
1. Place a small batch of the meat in a bowl and toss it with
enough flour to completely coat. The flour should look dry.
2. Brown the meat in a pan with hot oil. Set the meat in the
slow cooker. Continue until all of the meat is browned.
3. Add the onions, garlic, and rosemary to the pan and fry
until they start to brown.
4. Add in some of the beef stock. As it comes to a slow boil
scrape the bottom of the pan to get up the brown pieces
that stuck to the bottom. Again, this is a big part of the
flavor. If you are using Marmite this is a good time to mix it
in. It really does add a rich flavor to the sauce.
5. While the stock is simmering to loosen up the brown
pieces you can start to cut up the rest. You can make the
pieces whatever size you like. You can peel the potatoes or
leave the peel on. Put them all in the slow cooker.
6. Put all the rest of the ingredients, including the
simmering stock, into the slow cooker for at least 3 hours.
* NOTE
My family loves Irish Soda Bread with their Irish
Stew. It is very easy to make. Just remember to plan
ahead because it does have to bake for awhile.