Crockpot Irish Stew
Maybe it's the rich broth or the tender stew meat cooked with Idaho potatoes, along with parsnips and carrots - but there's just something very special and comforting about this particular, stew made from scratch. The key to ensuring this tastes perfect every time is the order in which you place the ingredients into the crockpot, with the stew meat cooking all day on the very bottom of the pot. No need to brown the meat beforehand so this stew comes together quickly in the morning and is ready to serve by dinnertime.
Crockpot Irish Stew
By: Melinda Keckler, CrinkledCookbook.com
2 pounds stew meat, cut into 1"chunks
1 tbsp diced garlic (or 4 large cloves)
5 large carrots, peeled and sliced
2 large parsnips, peeled and sliced
3 Idaho russet potatoes, peeled and cut into 2" wedges
1 white onion, sliced and diced
1, 8 oz can tomato sauce
1 cup water
4 cups beef stock (I use Better than Bouillon)
1 cup Guinness extra stout beer
1 cup red wine
1 tbsp Worcestershire sauce (Portland brand is my favorite)
1 tbsp sugar
1 tbsp dried thyme
1 tbsp garlic powder
1 tsp pepper
1-2 tsp salt, to taste
2 bay leaves
1 tbsp dried parsley
Place stew meat in a 6 quart crockpot and top with diced garlic. Next, add diced carrots and parsnips, then diced potatoes and top with onion. Pour tomato sauce and water over the top. In a 4-cup glass measuring cup combine beef broth, Guinness beer, red wine and Worcestershire sauce. Add sugar, salt, pepper, thyme and garlic powder to the measuring cup and mix well. Pour liquid and spices over the layered ingredients in the crockpot. The liquid ingredients won't cover everything in the crockpot, but that's OK. As the ingredients cook, the juices will circulate in the pot. Top with bay leaves and parsley. Cover and cook on low for 8-10 hours or high for 4-6. Once cooked, stir gently to combine before serving, remove bay leaves and enjoy.
Yield: Serves 4 to 6
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What ultimate comfort food, I just love the rustic and hearty flavors found in this stew. It may not include the ingredients of a traditional Irish stew, but all combined, the red wine and dark beer add so much depth to the recipe, especially after cooking all day with those spices, meat and veggies. Add a loaf of sturdy bread, maybe a side salad and you are set for one memorable meal. I adapted this recipe from one I found a few years ago on Simply Recipes. Yum. Be sure to rate it and let me know what you think in the comments below.