Irish Stew

Kneaders Bakery & Cafe Restaurant Recipe

2 tablespoons olive oil
3 tablespoon all purpose flour
2 pounds beef chuck, cut into 1 1/2 inch pieces
1 pound carrots, peeled and cut into 1 inch pieces
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 oz.) can tomato paste
12 fluid ounces apple juice
1 tablespoon cold water
1 tablespoon cornstarch

Heat the olive oil in a large skillet. Toss the beef cubes into the flour to coat. Fry the meat in hot oil until browned. Place the carrots, potatoes, onion and garlic in large slow cooker. Layer in the browned meat over the vegetables.

In a mixing bowl, combine the broth and tomato paste. Pour the broth mixture into the slow cooker.
Pour the apple juice into slow cooker. Cook the stew on high heat for six hours or on low heat for eight hours. During last hour of cooking, dissolve cornstarch in cold water. Pour the cornstarch mixture into slow cooker. Stir to combine. Simmer on high heat until the stew thickens.

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