Crockpot Irish Beef Stew
The technique used in this recipe builds a ton of flavor, resulting in a rich stew packed with mouth-watering goodness.
Yield
6 servingsPrep
30 minCook
1 hrsReady
1½ hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | large |
onions
cut in wedges |
|
| 5 | large |
carrots
cut in thick slices |
|
| 2 |
celery stalks
sliced |
*
|
|
| 1 ½ | pounds |
beef, round steak
or lamb |
|
| 6 | large |
potatoes
|
|
| 1 | cup |
water
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | large |
onions
cut in wedges |
|
| 5 | large |
carrots
cut in thick slices |
|
| 2 | each |
celery stalks
sliced |
*
|
| 680.4 | g |
beef, round steak
or lamb |
|
| 6 | large |
potatoes
|
|
| 237 | ml |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat oil in large saucepan or skillet. Sauté onions in oil. Add carrots and celery and cook for a few minutes.
Cut steak into ¼ to ½ inch cubes and add to onions, carrots, and celery. Wash, peel and slice potatoes and add to pot.
Pour in water, season to taste with salt and pepper and bring to a boil.
Skim off any foam, reduce heat and simmer over low heat until meat and vegetables are tender.
NOTE:
Can also cook in crockpot on low overnight, 7 to 8 hours, or on high for 3 to 4 hours.
If desired, stew can be thickened by mixing 2 tablespoon flour with a little water and adding it to the stew.
Heat through until thickened and serve piping hot.
