Ingredients
Scale
- 2 pounds beef stew meat, cut into 1 1/2-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 stalks celery, cut into 1-inch pieces
- 3 carrots, peeled and cut into 1/2-inch thick rounds
- 1 pound small gold potatoes, quartered
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup Irish stout beer
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 2 tablespoons fresh parsley, chopped
Instructions
- In a bowl, toss beef stew meat with flour, salt, and black pepper until evenly coated.
- Heat olive oil in a skillet over medium-high heat; brown the beef cubes on all sides (about 2-3 minutes per side).
- Transfer the browned beef to the slow cooker and add chopped onion, celery, carrots, potatoes, and minced garlic.
- Pour in beef broth and stout beer; add Worcestershire sauce, bay leaf, and thyme. Mix gently.
- Place fresh rosemary sprigs on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg