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Classic Irish Beef Stew with Potatoes and Carrots
Print Recipe
Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew cubes
  • 4 medium potatoes, peeled and cubed
  • 3 large carrots, peeled and sliced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the beef cubes in the bottom of the slow cooker.
  • Add the diced onion, minced garlic, cubed potatoes, and sliced carrots on top of the beef.
  • Stir the tomato paste into the beef broth until smooth, then pour the mixture over the ingredients in the slow cooker.
  • Sprinkle in the dried thyme along with salt and pepper.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • Stir the stew once more before serving and top each bowl with the chopped parsley.

Notes

The potatoes release starch during cooking to naturally thicken the broth, so avoid adding extra thickeners. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. If the carrots seem too firm after cooking, give them an extra hour on low before serving.
Course: Soup
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board