Slow Cooker Irish Stew

• Produce

  • 2 Bay leaves
  • 3 Carrots
  • 4 tsp Garlic
  • 1 Onion, large
  • 2 tsp Parsley, dried
  • 1 lb Red potatoes
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 4 cup Beef broth
  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/2 cup All purpos flour
  • 1/2 tsp Black pepper
  • 1 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Canola oil

Found on yourhomebasedmom.com

Description

Ingredients

• ½ C all purpos flour
• 1 tsp salt
• ½ tsp black pepper 2-3 lbs. stew meat or boneless beef chuck, cut into 1 inch pieces
• ¼ C canola oil
• 1 large onion, chopped
• 4 C beef broth
• 4 tsp chopped garlic
• 2 Tbsp tomato paste
• 1 Tbsp sugar
• 1 Tbsp soy sauce
• 2 tsp dried parsley
• ½ tsp dried thyme
• 2 bay leaves
• 1 lb. red potatoes, quartered
• 3 carrots, peeled and cut into one inch pieces

Directions

• Combine flour, salt and pepper in a large zippered plastic bag. Add in meat and toss to coat.
• Heat oil in a large pan over medium high heat and cook meat until browned on all sides.
• Place meat in slow cooker.
• Add onion into same pan that you cooked the meat in and cook until onion is golden brown. Add in beef broth and garlic. Bring to a boil. Scrape up pieces of food from bottom of pan.
• Add in parsley, thyme, bay leaves, sugar, soy sauce and tomato paste.
• Pour mixture over meat.
• Cook on high for 4 hours and then add in potatoes and carrots and cook one additional hour.