Now that the weather is cooling down it’s time to get the slow cookers out! There’s nothing better then a slow cooked “Irish stew” for a cosy meal. This recipe is easy to follow and most of the ingredients will already be in the cupboard with minimal prep!
Ingredients:
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- 2 tablespoons olive oil
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 pound baby red potatoes, quartered
- 4 carrots, cut diagonally into 1/2-inch-thick slices
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds, optional
- 2 bay leaves
- ¼ cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
Method:
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Heat olive oil in a Large frying pan over medium heat.
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Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
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Place beef, potatoes, carrots, onion and garlic into a slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
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Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
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In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.*
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Serve immediately, garnished with parsley, if desired.
Lot’s of leftovers and perfect for freezing and meal planning too!
servings size- 546g, Calories per serve- 530, Protein- 36g, Fibre- 18g