Irish beef stew

This week I decided to channel my inner ginger in preparation for St. Patrick’s Day. For more Irish-inspired recipes, check out the dishes from last year’s St Patty’s Day potluck.

Prepping the slow cooker

Slow cooker magic

Irish beef stew
Source: allrecipes.com
Serves: 6-8

Ingredients
2 tablespoons olive oil
1/4 cup all-purpose flour
1.5 pounds beef chuck, cut into 1 1/2-inch cubes
4 carrots, peeled and cut into 1-inch pieces
4 celery stalks, cut into 1-inch pieces
2 medium potatoes, cut into large pieces
2 sweet potatoes, cut into large pieces
1 white onion, cut into large pieces
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 tsp Worcestershire sauce
1/2 tsp paprika
1 (12 fluid ounce) can or bottle Irish stout beer
1 tablespoon cold water
1 tablespoon cornstarch

Directions
1. Heat 1 Tbsp olive oil in a large skillet over medium heat. Coat pieces of beef lightly with flour, then brown half the meat in the hot oil. Remove cooked meat, add another 1 Tbsp olive oil and brown the rest of the meat. Meat does not need to be cooked through.
2. Place the carrots, potatoes, onion, and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth, tomato paste, Worcestershire sauce, and paprika and pour into the slow cooker along with the beer.
3. Cover and cook on high for 1 hour, then turn down to low for 6-7 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the high setting for a few minutes to thicken, then return to low.

Try it gluten-free: Omit the flour coating on the beef and substitute gluten-free beer

Dinner is ready