Irish Stew

Irish Stew
Yields1 Serving
  6 large Ontario Carrots, peeled
  4 Ontario Onions, peeled and quartered
  1/2 cup (125 mL) whole wheat flour
  1 tsp (5 mL) pepper
  1 tsp (5 mL) dried thyme leaves
  2 lb (1 kg) Ontario Stewing Beef, cut into 1-inch (2.5 cm) pieces
  2 tbsp (25 mL) vegetable oil
  3 cups (750 mL) sodium-reduced beef broth
1

Chop carrots diagonally into 1-inch (2.5 cm) chunks. Place carrots and onions in slow-cooker.

2
3

In large bowl, whisk together flour, pepper and thyme; add meat and toss to coat.

4
5

In large skillet, heat half of the oil over medium-high heat; add half of the meat and brown. Add to slow-cooker. Repeat with remaining oil and meat. Sprinkle with any remaining flour.

6
7

Add broth. Press meat into mixture. Cover and cook on Low for 8 to10 hours or on High for 4 to 5 hours or until meat is tender.

Category

Ingredients

  6 large Ontario Carrots, peeled
  4 Ontario Onions, peeled and quartered
  1/2 cup (125 mL) whole wheat flour
  1 tsp (5 mL) pepper
  1 tsp (5 mL) dried thyme leaves
  2 lb (1 kg) Ontario Stewing Beef, cut into 1-inch (2.5 cm) pieces
  2 tbsp (25 mL) vegetable oil
  3 cups (750 mL) sodium-reduced beef broth

Directions

1

Chop carrots diagonally into 1-inch (2.5 cm) chunks. Place carrots and onions in slow-cooker.

2
3

In large bowl, whisk together flour, pepper and thyme; add meat and toss to coat.

4
5

In large skillet, heat half of the oil over medium-high heat; add half of the meat and brown. Add to slow-cooker. Repeat with remaining oil and meat. Sprinkle with any remaining flour.

6
7

Add broth. Press meat into mixture. Cover and cook on Low for 8 to10 hours or on High for 4 to 5 hours or until meat is tender.

Irish Stew

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