Irish Stew

Serves 10

This fantastic stew is best when put together and cooked in a crock pot served with some crusty bread. You can use just beef or just lamb if you can't get one of them. So do not fret, just enjoy!

Ingredients

1 pound of beef chuck, cut into 2 inch cubes
1 pound of lamb, cut into 2 inch cubes
1 large white onion, cut into chunks
2 pounds of carrots, thickly sliced
2 pounds of small potatoes, thickly sliced (you can use regular potatoes as well)
2 cloves of garlic, minced
3 sprigs of fresh rosemary, or 2 Tablespoons of dried
12 ounces of Guinness
1 cup of red wine
2 cups of beef broth or bouillon

Directions


Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Layer the onions, carrots, potatoes, garlic, rosemary, and ending with the meat ontop in a large slow cooker. Pour the Guinness and red wine over the top. Mix together the beef broth and tomato paste and pour into the slow cooker until the meat is nearly completely covered.

Cover and cook on High for 6 hours or Low for 8-10 hours. I love making this for a Sunday lunch. Just put everything together the night before and wake up to an amazing smell. It lets you know that you have nothing to worry about lunch. I also like to make it in the morning before a day trip, it is a wonderfully warm and comforting smell to come home to.

Anyways, during the last half-hour before serving, dissolve the cornstarch in the cold water and drizzle in while stirring into the broth. Simmer on the High setting for a few minutes to thicken.

I hope you enjoy, and please let me know what you think. I'm feeling hungry now...good thing this makes excellent leftovers!