Recipe Corner: Slow Cooker Irish Stew

Slow Cooker Irish Stew
(Serves 4-6)
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
(you also can use chuck beef roast if you prefer it to lamb)
6 large potatoes, peeled and cut into chunks
3 to 4 parsnips, peeled and cut into chunks
2 large carrots peeled and cut into chunks, or half a bag of pre
pared baby carrots
2 celery stalks, chopped
1 large yellow onion, coarsely chopped
1 can beef broth
2 tablespoons tomato paste
1 pint Irish stout beer
1/4 cup vegetable oil
1 tablespoon flur
Chopped fresh herbs, such as parsley and thyme
Salt and pepper to taste
In a mixing bowl, coat meat with the flur. Heat vegetable oil in a
large skillet and cook the onion until translucent. Add the meat and
Place the potatoes, parsnips, carrots, and celery in the bottom of
a slow cooker crock. Add the cooked meat and onions. Pour in the
beef broth and beer.
Add the tomato paste, fresh herbs and salt and pepper.
Cover and cook on “high” for 4 hours or “low” for 8 hours. When
ready to serve, sprinkle with fresh parsley and offer with crusty
bread and salad.

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