Are you looking for St. Patrick’s food ideas? This slow cooker Irish stew is a great St. Patrick’s Day recipe. Irish stew is traditionally made with lamb or mutton but beef is great too if you can’t find lamb stewing meat in the grocery store.
Slow Cooker Irish Stew:
2 Tbsp cooking oil
2 Lb. mutton, lamb or beef chuck stew meat, cubed into 1″ pieces
1 tsp salt
1/2 tsp Freshly ground black pepper
1/2 head of cabbage, chopped into 2 inch chunks(don’t use/cut through root end)
1 onion, chopped
2-3 medium carrots, peeled and cut into coins
2 stalks celery, chopped into 1 inch pieces
2 cloves garlic, minced
3 medium russet potatoes, peeled and cut into large chunks
4 cups low-sodium beef broth
1 can (28 oz-796 ml)diced tomatoes
1/2 cup cornstarch mixed with 1/2 cup cold water
Freshly chopped parsley, for serving
- In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, about 10 minutes. Transfer meat to slow cooker and add remainder of ingredients .
- Cook in your slow cooker on high for 4 hours or low for 6-8 hours.
- Add the cornstarch and water to the stew to thicken 1 hour before serving.
- Garnish with parsley before serving and serve with Irish Freckle Bread and a Shamrock Shake.
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