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 tbsp. Our Family® Vegetable Oil
  • 2-½ lbs. boneless sirloin tip roast, fat trimmed, cut into 1-½-inch pieces
  • 1-½ lbs. baby Open Acres® 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 Open Acres® Yellow Onion, cut into wedges
  • 8 cups less-sodium beef broth
  • 2 cups Open Acres® Baby Carrots
  • ½ cup barley
  • ¼ cup coarsely chopped fresh parsley leaves plus additional for garnish
  • 1 tbsp. Our Family® Worcestershire Sauce
  • 1 cup warm water
  • ¾ cup Our Family® All-Purpose Flour
  • 1-½ cups Our Family® Frozen Peas
  • 1-½ tbsp. 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

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