Slow Cooker Irish Stew
This thick and rich stew is a classic.
Serves: 6Hands-on: 25 minutesTotal: 8 hours 25 minutesDifficulty: Medium
- 1 lb. beef stew meat
- 1⁄4 cup all-purpose flour
- 1 tsp. salt
- 1⁄8 tsp. ground black pepper
- 3 slices bacon
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 5 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1 large parsnip, peeled and cubed
- 1 cup water
- 3 cups beef broth
- 1 can (8 oz.) tomato sauce
- 1 bay leaf
- Cut stew meat into 1-inch pieces. On plate, combine flour, salt, and pepper and mix well. Coat meat in flour mixture and set aside. In large saucepan, cook bacon until crisp; remove bacon, crumble, and set aside. Sauté meat in bacon drippings in saucepan, stirring frequently, until browned, about 3 to 4 minutes.
- In 5- or 6-quart slow cooker, place onion, garlic, carrots, potatoes, and parsnips. Top with beef and bacon. To drippings remaining in saucepan, add 1 cup water and bring to a boil, scraping the bottom. Pour into slow cooker.
- Pour beef broth and tomato sauce into slow cooker and add bay leaf. Cover and cook on low for 8 hours until vegetables are tender. Remove bay leaf and serve.