Slow Cooker Irish Beef Stew
By Leite's CulinariaIngredients
2 1/4 pounds boneless beef chuck roast (trimmed of excess fat and cut into 3/4-inch (19 mm) cubes)
Fine sea salt and freshly ground black pepper
6 teaspoons extra-virgin olive oil or avocado oil (divided)
1 large (9 oz) yellow onion (diced (about 2 1/2 cups))
1 cup low-sodium beef broth (divided)
4 garlic cloves (minced)
4 medium (9 oz) carrots (peeled and sliced 1/4-inch (6 mm) thick)
3 medium (6 oz) celery stalks (sliced 1/4-inch (6 mm) thick)
One (15- to 16-ounce) can stout beer or 2 cups low sodium beef broth
1/4 cup tomato paste
2 bay leaves
1 teaspoon dried thyme
Garlic mashed potatoes (for serving (optional))
Chopped fresh parsley or thyme (for garnish (optional))
- Prep Time30mins
- Cook Time495mins
- Servings6
Instructions
Pat the beef dry with paper towels, then season with salt and pepper.
Place a large heavy-bottomed skillet or pot over medium-high heat. When hot, add 2 teaspoons of the oil and swirl to coat the bottom. Add half of the beef in a single layer and cook until well browned on all sides, about 7 minutes.
Transfer to a 6-quart slow cooker. Repeat with 2 more teaspoons of the oil in the skillet and the remaining beef.
Add the remaining 2 teaspoons oil to the skillet and decrease the heat to medium. Add the onion and 1/2 cup of the beef broth. Cook, scraping up any browned bits from the bottom of the skillet with a wooden spoon, until the onion starts to soften, 6 to 8 minutes.
Add the garlic and cook, stirring occasionally, for about 1 minute.
Transfer the onion and garlic to the slow cooker. Stir in the carrots, celery, beer, tomato paste, bay leaves, thyme, and remaining 1/2 cup broth. Cover and cook on low for 8 hours.
Remove the bay leaves. Taste and season with salt and pepper. Serve over garlic mashed potatoes, if desired, and garnish with parsley or thyme, if using.
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