Hello again Alumni! Growing up in New England with two parents from Boston meant St. Patricks Day was always celebrated in my home. I figured I would spare you my mom’s corned beef and cabbage recipe. Irish beef stew was another winter staple in my home. I hope you love it as much as I do! As always, feel free to send me a picture if you try this out yourself! [email protected]
Irish Beef Stew:
- 2 lb boneless, beef chuck roast cut into 1-inch cubes
- 1/4 cup unbleached, all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tsp Worcestershire Sauce
- 1 onion finely chopped
- 1/2 cup beef broth
- 1 bay leaf
- 2 cup baby carrots
- 4 russet potatoes peeled, and cut into 1-inch chunks
- Place the beef cubes, flour, and salt and pepper in a large ziptop bag or bowl. Seal and shake to coat all cubes with flour or stir gently.
- In a large skillet, heat oil until shimmering. Add the beef cubes and brown on all sides. Do not crowd meat in pan. Do this in batches if your pan is not large enough to accommodate all the meat at one time. As the meat browns, remove it to crockpot.
- Add the onions to the drippings in skillet and sauté until tender. Add the onions to the crockpot.
- Stir in the beef broth, Worcestershire sauce and bay leaf. Cover and cook on LOW for four hours.
- Add the carrots and potatoes and stir gently to combine. Cook on LOW for another two to four hours or until meat and vegetables are tender.
- Adjust the seasonings with salt and pepper to taste.