Slow-cooked Irish Stew
Serves 6 to 8. Recipe is by Julie Kay.
4 small red potatoes, cut into quarters or smaller sections
3 carrots, peeled and sliced
1 large onion, chopped
1 lb. chuck roast or beef stew meat, cut into chunks
3 celery, chopped
2 garlic cloves, minced
1 (14½-oz.) can low-sodium beef broth
1 (6-oz.) can tomato paste
1 ½ cups Guinness beer
6 tbls. flour
1. Put potatoes, carrots, onion, meat, celery, garlic, beef broth, tomato paste and beer into slow cooker.
2. Cook on Low for 6 to 8 hours. Remove about ½ cup liquid and mix with flour.
3. Put back into slow cooker to thicken and stir. Serve.
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