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Classic Beef Irish Stew with Carrots and Mixed Herbs
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cubed
  • 4 carrots, sliced into rounds
  • 4 medium potatoes, cubed
  • 1 large onion, chopped
  • 3 cups beef broth
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon mixed dried herbs (thyme, rosemary, and parsley)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes.
  • Sprinkle the flour over the beef and stir to coat evenly. Cook for 1 minute more.
  • Transfer the beef to the slow cooker. Add the chopped onion, sliced carrots, and cubed potatoes.
  • Pour in the beef broth. Stir in the mixed herbs, salt, and black pepper.
  • Cover and cook on low for 7 to 8 hours until the beef is tender and the vegetables are soft.
  • Stir the stew once before serving to check the consistency.

Notes

If the broth seems thin at the end, mash a few potato pieces against the side of the pot to thicken it naturally. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Skip the flour if you prefer a lighter broth.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet