Irish Stout Beef Stew with Potatoes and Cabbage
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 12 ounces Irish stout
- 4 medium potatoes, peeled and cubed
- 1/2 small head green cabbage, chopped
- 2 carrots, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Heat a large skillet over medium-high heat and brown the beef stew meat in batches until all sides are seared. Transfer the meat to the slow cooker.
- Add the potatoes, cabbage, carrots, onion, and garlic to the slow cooker with the beef.
- In a bowl, whisk together the Irish stout, beef broth, tomato paste, thyme, salt, and black pepper. Pour the mixture over the ingredients in the slow cooker.
- Add the bay leaves on top. Cover and cook on low for 8 hours.
- Remove the bay leaves before serving.
Notes
For freezer prep, assemble the raw ingredients in a labeled bag with the liquids, then freeze flat. Thaw overnight in the fridge before transferring everything to the slow cooker. If the broth seems thin at the end, mash a few potato pieces against the side of the pot to thicken it naturally.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet