I just love my crockpot. I can put a meal together in the morning and have lots of time all day to do other things. And lately, my life has been so crazy that having dinner under control is a wonderful thing!
I made this beef stew that is reminiscent of and old-fashioned Irish Stew, but with a bit of a twist. See what you think:
New World Springtime Irish Stew
- 1 teaspoon vegetable oil
- 2 pounds beef for stew
- 1 pound baby carrots
- 1 pound parsnips, scrubbed and sliced into 1/4 inch rounds
- 1 6 ounce can tomato paste
- 2 teaspoons cayenne pepper
- 12 ounces flavorful beer (I like either a stout or an IPA)
- 3 pounds red potatoes
- 1/2 cup fat-free milk
- 2 tablespoons butter
Heat 1 teaspoon vegetable oil in a medium saucepan. Brown the beef over medium heat.
Meanwhile, add the carrots and parsnips to your slow cooker.
Remove the beef from the saucepan with tongs, leaving the drippings in the pan. Add the beef to the slow cooker. Add the tomato paste and cayenne pepper to the saucepan and continue to cook over medium heat.
Add the beer and stir to combine.
Pour the liquid mixture over the beef and vegetables in the slow cooker, and stir.
The mixture will cook down and combine, so you only want to see that the sauce cover the beef and vegetables a bit.
Cook on low for 6 - 8 hours. 30 minutes before serving, boil the potatoes until tender. Drain and roughly mash the potatoes with the milk and butter.
Serve in a bowl - potatoes on one side and stew on the other.
I love the flavor that the beer gives to the stew. I used an IPA which had a lot of herb-y and hoppy flavors, which gave a wonderful depth to this stew. And the carrots and parsnips add a lovely sweetness. Just delicious - I hope you try it!