Irish Beef Stew (Slow Cooker)
- 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
- 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
- Produce
- 2 lbs baby red potatoes (2 peeled & cut into 1/2-inch pieces cups)
- 2 lbs russet potatoes (2 peeled & cut into 1/2-inch pieces cups)
- 4 stalks celery (1 1/2 chopped cups)
- Bay leaves (2)
- Carrots, peeled, cut into 1/2-inch pieces, approx. 2 cups (4)
- Thyme, dried (1/2 Tbsp)
- Yellow or white onion, medium (1)
- Meat
- Stew beef (1 3/4 lbs)
- Canned Goods
- Beef broth, low sodium (2 cups)
- Tomato paste (2 Tbsp)
- Condiments
- Soy sauce (1 Tbsp)
- Cooking & Baking
- Cornstarch (1 Tbsp)
- Garlic cloves (3)
- Olive oil, extra-virgin (2 Tbsp)
- Salt and pepper (1)
- White sugar (1 Tbsp)
- Dairy
- Butter (2 Tbsp)
- Beer, Wine & Liquor
- Guinness (3/4 cup)
- Red wine (3/4 cup)
Preparation
Read recipe preparation on thelittlekitchen.net
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Recipe Stats
Published November 8, 2011 (1 year ago).
424 people saved this recipe.
