Slow-Cooker Irish Stew
|chuck beef roast cut into 2 in. pieces||2 lb|
|potatoes, peeled and chopped in big chunks||1 lb|
|large carrots, peeled and chopped in big chunks||3-4|
|turnips, peeled and chopped in big chunks||1-2|
|large onion, chopped||1|
|beef broth||3-4 cups|
|Seasoning: to taste: salt, pepper, thyme, parsley|
Slow-Cookers are still a great option even if you work from home. Just drop your ingredients in your slow cooker in the morning and let them slowly simmer all day so you don’t have to worry about tonight’s dinner.
- Brown beef in a saucepan coated with the butter on medium high heat, making sure to add the beef in small batches, fatty side down, and not letting it steam. Season the beef with salt.
- Next, sauté onions.
- Add browned beef, sauteed onions, and diced potatoes, carrots, turnips, and seasonings to a large slow cooker.
- Pour the beef broth over everything and stir to combine. Cover and cook on low for 6 to 7 hours, without opening the lid during cooking time.
- Serve with a crusty baguette or over a scoop of brown rice.