My Take On Irish Stew

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Cooking in a slow cooker is so easy.  Some recipes have a minimal amount of cooking before you add your ingredients to the slow cooker, others have none.   Either way, very little fuss.

This is a recipe that can be adjusted to suite your own tastes.  Just don’t be afraid to try it.

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Fry the onion in a couple glugs of olive oil, next adding 3-4 grated garlic cloves.

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Add cubed beef along with 1/4 cup of chopped parsley.  Fry until browned.

IMG_5618Into the slow cooker add the browned meat, potatoes and carrots but make sure to cut into bite size pieces first.

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Celery in next along with 1 teaspoon thyme, 2 bay leaves, 1 tablespoon Worcester sauce, 1 tablespoon soy sauce and salt and pepper to taste.  When the carrots and celery cooked I removed them and cut them into bit size pieces.  I normally do this before cooking but I was in a hurry.  Add 4-6 cups of beef broth or 4-6 cups of water.  It is also nice to add about 1 cup of Guinness but not necessary just make up the liquid with water.  Next add 3 heaping tablespoons of tomato paste.  I like to give all of this a stir.

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Next the mushrooms.  Cover and cook on low for 8 hours or on high for 6 hours.

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During last hour of cooking I like to add 1/2 cup of flour to 1 cup of water and mix until all it blended and no lumps.

IMG_5622Place into slow cooker and give it a stir along with the rest of the ingredients and cook at least another hour.

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Serve with some nice crusty bread.

RECIPE

INGREDIENTS

1 Chopped onion

2-3 Grated Garlic Cloves

2-3 Lbs. Of Stewing Beef

4-6 Cups Of Water

1 cup Guinness (opt.)

2 Bay Leaves

1/2 – 1 Teaspoon Thyme

3-4 Tablespoons Soy Sauce

4 Tablespoons Worcestershire Sauce

3-4 Tablespoons Tomato Paste

1/4 Cup Ketchup

1 Chopped Rib Of Celery Chopped

1 Large Carrot Chopped

2-3 Cubed Potatoes

1/4 Cup Flour, Mixed With 1 Cup Water (Slurry)

Salt and Pepper To Taste

PREPARATION

Fry onions in olive oil, add grated garlic and fry for a couple of minutes, minding that the garlic doesn’t burn.  Add stewing beef cubes and fry until browned.  Add all of this into a slow cooker along with 4-6 cups of water, bay leaves, thyme, soy sauce, Worcestershire sauce, tomato paste and ketchup. I also added 1 whole carrot, whole rib of celery and 2 cubed potatoes.  You do this to make a nice broth.   Stir and place the lid on the slow cooker.  Turn on high for 6 hours.  

Mix together flour and water so there are no lumps. Add to the stew during the last hour of cooking, stirring to combine.

Serve family style or in individual bowls along with Irish soda bread and a salad.

ENJOY!

 

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