1 1/2 lb chuck roast cut into 1 1/2 inch pieces or pre-cut stew meat
1/4 cup flour
2 tsp salt
1 tsp pepper
2 Tbsp olive oil
2 lbs Yukon Gold potatoes halved or quartered depending on size
1 lb baby carrots
2 Tbsp butter
1 yellow onion diced
3 cloves garlic minced
3 cans beef broth approximately 40 ounces
1 small can tomato paste
2 Tbsp Balsamic or red wine vinegar
1 Tbsp Worcestershire sauce
2 Tbsp cornstarch + 2 Tbsp cold water
1 Tbsp dried thyme
1 tsp dried parsley flakes
2 bay leaves
Fresh parsley for garnish
- Cut roast into 1 1/2 inch bite size chunks and place them in a gallon size resealable bag. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
- Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and brown each piece on all sides.
- While meat is browning, cut potatoes and carrots and place both in the bottom of a slow cooker.
- Visit Slow Cooker Irish Beef Stew @ favfamilyrecipes.com for full instructions.