Crockpot Irish Beef Stew Recipes

Steps:

• Trim fat from roast and cut into 1″ cubes.
• Clean carrots and celery and slice to about 1/4″ thickness. Wash potatoes (no need to peel yellow/golden potatoes) and cut into 1″ cubes. Clean onion; cut in half and slice (about 1/4″ slices). Clean garlic and roughly chop.
• Place olive oil in a large skillet and heat to medium high. Add beef and brown on all sides, seasoning with half of the oregano, salt and pepper. Add carrots, celery and garlic to pan. Saute for 5 to 6 minutes, stirring frequently.
• Place meat and vegetable mixture in a 6 to 8 quart crockpot. Add potatoes, onion and peas.
• Pour in red wine and beef broth or water.
• Add horseradish, Worcestershire sauce, salt, pepper, oregano and parsley.
• Stir well and cook on high for 4 to 5 hours or low for 7 to 8 hours.
• Serve with crusty bread and a crisp green salad.
• This recipe serves 8.

Steps:

• Coat beef thoroughly with flour.
• Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
• Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
• Cook on Low until beef and vegetables are tender, 4 to 5 hours.

Steps:

• Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. 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 and tomato paste and pour into the slow cooker along with the beer.
• Cover and cook on High for 6 hours or Low for 8 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.