This slow-cooked veg and beef Irish stew recipe could be just what your family dinner recipe repertoire calls for. Whether you like your stew made with beef or lamb, with stout or without, we couldn’t pass up this super popular recipe for a slow-cooked veg and beef feast! Have a look at the recipe though, does it match up to your family's? Ingredients Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! Method Cut roast into 1.5-inch bite-size chunks and place them in a gallon-size resealable bag.
Add flour, salt, and pepper. Shake bag until the meat is coated with flour. Heat olive oil in a large heavy-bottom skillet or pot.
Add coated meat and brown each piece on all sides. While the meat is browning, cut potatoes and carrots, and place both in the bottom of a slow cooker. When the meat is browned, layer the meat on top of the potatoes and carrots and leave the remaining juices in the skillet.
Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then sauté onions and garlic . Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce.
In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid.
Pour all the contents of the skillet over the meat and vegetables in the slow cooker. Add thyme, parsley flakes, and bay leaves. Cook on low for 7-8 hours or on high for approximately 4 hours.
Thirty minutes before serv.
