Celebrate the Emerald Isle with this traditional savory stew!

Beef Slow Cooker Irish Stew

Prep: 40 minutes • Cook: 7 hours 20 minutes
Serves: 8

      • 2 tablespoons Our Family vegetable oil
      • 2-½ pounds boneless sirloin tip roast, fat trimmed, cut into 1-½-inch pieces
      • 1-½ pounds baby red-skinned potatoes, scrubbed and quartered
      • 2 sprigs fresh thyme
      • 2 garlic cloves, sliced
      • 2 medium leeks, halved lengthwise and sliced ½-inch thick
      • 1 bay leaf
      • 1 medium yellow onion, cut into wedges
      • 8 cups less-sodium beef broth
      • 2 cups baby carrots
      • ½ cup barley
      • ¼ cup coarsely chopped fresh parsley leaves plus additional for garnish
      • 1 tablespoon Our Family Worcestershire sauce
      • 1 cup warm water
      • ¾ cup Our Family all-purpose flour
      • 1-½ cups Our Family frozen peas
      • 1-½ tablespoons red wine vinegar
      • Our Family salt and ground black pepper, to taste
      • Chopped fresh chives for garnish
    1. In large skillet, heat oil over medium-high heat. In 2 batches, add beef and cook each batch 3 to 5 minutes or until beef is browned, stirring occasionally. Transfer beef to 5 to 6 quart slow cooker.
    2. Add potatoes, thyme, garlic, leeks, bay leaf, onion, broth, carrots, barley, parsley, and Worcestershire sauce. Cover and cook on low 7 to 8 hours or until beef and potatoes are tender.
    3. In medium bowl, whisk together water, and flour; stir into slow cooker. Increase heat to high, cover and cook 15 minutes. Stir in peas, and vinegar; cover and cook 3 minutes. Remove and discard bay leaf, and thyme stems. Season with salt, and pepper. Serve garnished with parsley, and chives.

Approximate nutritional values per serving:
410 Calories, 9g Fat (2g Saturated), 68mg Cholesterol, 662mg Sodium, 48g Carbohydrates, 7g Fiber, 34g Protein