1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
3 medium carrots, thinly sliced
2 medium onions, chopped
2 medium parsnips, peeled and thinly sliced
2 celery ribs, cut into 1-inch pieces
1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces
1/2 cup all-purpose flour
1-3/4 teaspoons salt
3/4 teaspoon pepper
2 tablespoons olive oil
1 can (6 ounces) tomato paste
2 garlic cloves, minced
1 bottle (12 ounces) Guinness stout or beef broth
1 can (14-1/2 ounces) beef broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
Minced fresh parsley
1. Place the first 5 ingredients in a 5- or 6-qt. slow cooker.
2. Toss beef with flour, salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Transfer beef to slow cooker with a slotted spoon. Reduce heat to medium. To same skillet, add tomato paste and garlic. Cook and stir 1 minute.
3. Add beer to skillet, stirring to loosen browned bits from pan. Transfer to slow cooker. Stir in broth and thyme.
4. Cook, covered, on low until beef and vegetables are tender, 7 to 8 hours. Garnish with parsley.
Make this traditional I0rish stew in your slow cooker! Cooking low and slow creates very tender beef and a robust flavor. The best part is that it's ready to eat after you get home from a long day.
Total Time
Prep: 30 min. Cook: 8 hours
Makes 11 servings
Nutrition Facts
1 cup: 342 calories, 14g fat (5g saturated fat), 80mg cholesterol, 589mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.