What’s one of the best kitchen purchase I’ve made in long a while? My Crock-Pot!
Boy, do I love this thing. I don’t know why I waited so long to get one.
Here is a dish that I adapted for my Crock-pot. I used to start this on the stove, then have it cook away in the oven. Doing it the Crock-pot was so much easier, just a little prep time. It came out tender and flavorful. Perfect for a snowy winter day.
- 2 1/2 pounds grass-fed beef chuck cut into 1 inch cubes
- 1/4 cup flour
- 6 oz. tomato paste
- 1 pint of stout beer
- 14 oz. beef broth
- 2 medium-sized potatoes, scrubbed and cut into 2 inch chunks
- 3 carrots cut into 2 inch pieces
- 3 parsnips cut into 2 inch pieces
- 1 small onion cut into thick half-moon pieces
- 5 cloves of garlic, sliced
- 10 oz. frozen peas, thawed
- Salt & pepper to taste
- Heat a large frying pan over medium heat
- Season the meat and dredge in the flour.
- Shake off excess flour, and place into hot pan. Brown the meat on all sides.
- Once browned, remove the pan from the heat and add the meat to the Crock-pot.
- Add the veggies to the Crock-pot.
- Whisk together the beef broth and tomato paste, then add to the Crock-pot.
- Pour in the beer.
- Season with salt & pepper (to your taste).
- Put on the lid and turn the Crock-pot on.
- Cook on LOW for 10 hours.
- My husband likes to add hot sauce to just about everything. This stew was no exception. I must admit it works. It might not be a very Irish thing to do, but try it. Just add a few hearty dashes for a subtle kick.