Description
A hearty and traditional Irish Stew featuring tender beef chuck roast, baby carrots, and russet potatoes slowly cooked to perfection. This comforting dish is perfect for warming up on a chilly day, offering a rich, flavorful experience with simple ingredients and easy preparation.
Ingredients
Units
Scale
Main Ingredients
- 2 lb boneless beef chuck roast (cut into 1-inch cubes)
- 1/4 cup unbleached all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 1/2 cup beef broth
- 1 bay leaf
- 2 cup baby carrots
- 4 russet potatoes (peeled and cut into 1-inch chunks)
Instructions
- Coat the Beef: Place the beef cubes, flour, salt, and pepper in a large zip-top bag or bowl. Seal and shake well to evenly coat all the beef cubes with the flour mixture.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the beef cubes in batches without overcrowding the pan, browning on all sides. Remove the browned beef pieces and immediately transfer them to a slow cooker.
- Sauté Onions: Add the finely chopped onion to the skillet with the beef drippings. Cook over medium heat until the onions are tender and translucent. Then transfer the sautéed onions to the slow cooker with the beef.
- Add Broth and Bay Leaf: Pour the beef broth into the slow cooker and add the bay leaf. Stir gently to combine all ingredients. Cover the slow cooker and cook on low heat for 4 hours to develop rich flavors and tenderize the beef.
- Add Vegetables: After 4 hours, add the baby carrots and peeled potato chunks to the slow cooker. Stir gently to mix the vegetables with the meat and broth.
- Cook Until Tender: Cover again and continue cooking on low heat for an additional 2 to 4 hours, or until both the meat and vegetables are tender and flavorful.
- Season to Taste: Remove the bay leaf and adjust seasoning with additional salt and pepper according to your preference before serving.
Notes
- Use beef chuck roast for the best balance of tenderness and flavor.
- Coating the beef with flour before browning helps thicken the stew naturally.
- Browning the meat in batches prevents steaming and ensures a rich crust.
- If a slow cooker is not available, a covered heavy pot on low heat can be used as an alternative method.
- Add fresh herbs like thyme or parsley at the end for extra freshness.
- Leftovers taste even better the next day as flavors meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 2 g
- Sodium: 475 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 78 mg
