St. Patrick’s Day is coming up, and, while I normally just celebrate by consuming every Shamrock Shake in a 5 mile radius, this year I also whipped up an easy Irish dish for dinner. Man cannot live on Shamrock Shakes alone.
This simple, stand-alone stew can be thrown together and tossed in a crockpot in the morning. By the time dinner rolls around, you will have a piping hot meal waiting.
You will need about 2 pounds of beef, cut into bite-sized pieces. Just buy whatever looks decent and doesn’t cost you your pot of gold.
Dredge the pieces in flour and sear them in a screaming hot pan coated in a few teaspoons of vegetable oil. Don’t use olive oil for this or the oil will burn. SAINTS AND BEGORRAH!
Toss the seared beef into your crockpot.
Top o’ the mornin’ to ya, potatoes!
Scrub and quarter your red potatoes. Cut a few medium onions into large pieces. Rip open your bag of baby carrots (that are already small and washed) because you are lazy.
Dump the potatoes, carrots, and onions on top of your beef. Pour in a can of beef stock and a can of stewed tomatoes. Stir in a few tablespoons of minced garlic and some salt and pepper for good measure.
(Additional stereotypical Irish reference here)
Turn your crockpot on high until you get some bubbly action. Then knock it back down to low, and let it get all happy for a few hours.
This is a fork AND spoon stew, friends. Or, if you thought ahead, a fork and big-old-chunk-of-crusty-bread stew.
Pour a nice, creamy Guinness and enjoy your dinner. You can always have Shamrock Shake for dessert.
EASY IRISH BEEF STEW
2 lb. beef, trimmed, cut into bite-size pieces
5 T. flour
2 tsp. oil
2-3 medium onions, cut into large pieces
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) stewed tomatoes, undrained
2 lb. red potatoes, quartered
small bag of baby carrots
2 T. minced garlic
salt and pepper, to taste
Dredge meat with flour. Heat oil in a large skillet over high heat. Add meat; cook until browned. Add the beef to crockpot. Add in broth, tomatoes and vegetables. Add garlic and salt and pepper. Bring to boil, then turn crockpot down to low.
Let cook for several hours.
Stew may be thickened with cornstarch if desired.