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Crockpot Irish-Style Beef Stew with Cabbage, Parsnips, and Leeks
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 1/2 pounds beef stew meat
  • 2 tablespoons olive oil
  • 4 cups low-sodium beef broth
  • 1 medium head green cabbage, chopped
  • 3 parsnips, peeled and cut into chunks
  • 2 leeks, white and light green parts sliced
  • 4 carrots, sliced
  • 3 Yukon gold potatoes, cubed
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and brown on all sides for about 5 minutes.
  • Transfer the browned beef to the slow cooker.
  • Add the chopped cabbage, parsnip chunks, sliced leeks, carrot slices, potato cubes, and minced garlic to the slow cooker.
  • Pour in the beef broth. Sprinkle the dried thyme, salt, and black pepper over the top, then tuck in the bay leaves.
  • Stir gently to combine everything. Cover and cook on low for 8 hours.
  • Remove the bay leaves before serving.

Notes

Leeks can hold grit, so rinse the slices well under running water before adding them. If the broth tastes mild after cooking, stir in a pinch more salt at the end. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet