Celebrate the Emerald Isle with this traditional savory stew!
Beef Slow Cooker Irish Stew
Prep: 40 minutes • Cook: 7 hours 20 minutes
- 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
- 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.
- 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.
- 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