Irish Stout Beef and Cabbage Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat
- 1 onion, diced
- 2 carrots, sliced
- 3 medium potatoes, cubed
- 1/2 head green cabbage, cut into wedges
- 1 (12-ounce) bottle Irish stout
- 2 cups beef broth
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Place the beef stew meat in the slow cooker and season with salt and pepper.
- Add the diced onion, sliced carrots, cubed potatoes, and cabbage wedges on top of the beef.
- In a small bowl, whisk together the Irish stout, beef broth, minced garlic, tomato paste, and dried thyme until smooth.
- Pour the liquid mixture over the meat and vegetables in the slow cooker.
- Add the bay leaves, cover, and cook on low for 8 hours.
- Remove the bay leaves, taste, and adjust salt and pepper before serving.
Notes
If the broth tastes too bitter after cooking, stir in an extra teaspoon of tomato paste to round it out. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board