Crockpot Italo Irish Style Beef Stew Recipes

CROCK POT IRISH BEEF STEW

Steps:

• In a large bag, place the roast, flour, salt and pepper. Toss to coat. Place in the bottom of the crock pot.
• Pour everything else on top.
• Cover and cook on low for 8 hours or until beef is tender
• Remove the bay leaves and serve.
• Top with fresh parsley.

CROCK POT BEEF STEW

Steps:

• Cut roast into 1 1/2 inch bite size chunks and place them in a gallon size resealable bag or other airtight container. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
• Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and brown each piece on all sides.
• While meat is browning, cut potatoes and carrots and place both in the bottom of a crock pot. When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the skillet.
• Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then saute onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the crock pot. Add thyme, parsley flakes, and bay leaves.
• Cook on low for 7-8 hours or on high for approximately 4 hours. 30 minutes before serving check the taste of the broth and add salt, pepper, or seasonings as needed. Allow to cook for another 30 minutes after adding seasonings.
• Remove bay leaves before serving. Garnish with fresh parsley.

SLOW COOKER ITALIAN BEEF STEW

Steps:

• MEAT AND VEGGIES
• Heat the oil in a large and deep skillet (I used a large cast iron skilleover medium-high heat. When the oil is heated up, place the beef into the hot pan. Brown beef until all sides have a nice sear on them (do not stir too much as the beef will not sear properly). Add in the onions, carrots and celery (do not stir too much, or the beef will not brown properly). Toss in the dried herbs, if using.
• Pour the red wine into the pan, scratching the browned bits off the bottom. Add the salt and pepper. Cook until thickened, about 1 minute. Add the tomato sauce. Bring to a boil. Check the seasoning and add more salt and pepper, if needed. Remove to a 5-6 quart slow cooker.
• SLOW COOKER
• Carefully transfer to a 5-6 quart slow cooker. Add the tomato sauce on top of the meat and veggies. Add in the bay leaves and rosemary sprig. Stir it all gently together to make sure the sauce goes to the bottom of the meat and veggies.
• COOK
• Cook the stew on LOW for 8 hours or on HIGH for 4 hours. Adjust seasoning as needed. Either finish cooking with the lid open (if you want a thicker stew)or keep lid closed if you want it soupier. Before serving, discard the bay leaves and rosemary sprig.

SLOW COOKER IRISH BEEF STEW

Steps:

• Coat beef thoroughly with flour.
• Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
• Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
• Cook on Low until beef and vegetables are tender, 4 to 5 hours.

CROCKPOT IRISH BEEF STEW

Steps:

• Trim fat from roast and cut into 1″ cubes.
• Clean carrots and celery and slice to about 1/4″ thickness. Wash potatoes (no need to peel yellow/golden potatoes) and cut into 1″ cubes. Clean onion; cut in half and slice (about 1/4″ slices). Clean garlic and roughly chop.
• Place olive oil in a large skillet and heat to medium high. Add beef and brown on all sides, seasoning with half of the oregano, salt and pepper. Add carrots, celery and garlic to pan. Saute for 5 to 6 minutes, stirring frequently.
• Place meat and vegetable mixture in a 6 to 8 quart crockpot. Add potatoes, onion and peas.
• Pour in red wine and beef broth or water.
• Add horseradish, Worcestershire sauce, salt, pepper, oregano and parsley.
• Stir well and cook on high for 4 to 5 hours or low for 7 to 8 hours.
• Serve with crusty bread and a crisp green salad.
• This recipe serves 8.

SIMPLE SLOW COOKER IRISH STEW

Steps:

• Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
• Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
• Cover and cook on Low power for 8 hours.

CROCK POT IRISH STEW

Steps:

• Cut lamb into 1-inch pieces. In a large skillet brown pieces, half at a time, in hot oil. Drain well.
• Meanwhile combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme in a 3-1/2 to 4-1/2 quart crock pot. Stir in browned lamb and beef broth.
• Cover; cook on LO setting for 10-12 hours (or on HI setting for 5-6 hours).