A hearty stew that warms you from the inside out, full of chunks of tender beef and yummy veggies!
I recently joined a Facebook Recipe Swap club – where we take someone else’s recipe from their website and make it, and post it on our website. Kind of helping each other out while trialing different ideas. This month I was assigned Recipe-roadtest, where all the recipes have been tested many times and passed by a number of fussy eaters. There were a number of recipes I wanted to try – namely desserts – but since I’m trying to eat more Whole30-ish, it would be a case of me making the dessert, and then not eating any of it. Which I didn’t think would be very fun, or fair.
And then I started scrolling through the meals section. And this Irish Stew recipe caught my eye. I’ve gotten right into casseroles again, especially as it’s coming up to winter. And using the slow cooker a lot. Now the original recipe gave instructions for a stove-top procedure, but mentioned it could be done in a slow cooker. So I thought it would be a great one to try out.
Let me tell you, this was a winner. Both kids enjoyed it and were quite happy to have it as leftovers the next day (which is always a win in our house!), and Grant also said it was a great hearty meal. I have to confess to Erin (author of the recipe-roadtest blog), that I did kind of change it a little bit – I can’t just follow a recipe as it is written any more! But I only made minor changes, like additional veggies etc. The original recipe is here, so please feel free to visit Erin’s website and let her know how awesome she is!
- 3 garlic cloves, finely minced
- 2 tbsp tomato paste
- 1 tbsp dried thyme
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 4 cups of beef broth/stock
- 500gms stew beef
- 1kg potatoes, in large chunks
- 2-3 carrots, chopped in thick rounds
- 1 large onion, diced
- 2 celery stalks, diced
- 1 cup spinach, chopped
- Place the beef, potatoes, carrots, onion and celery in a slow cooker and mix well.
- In a separate bowl, combine the garlic, tomato paste, thyme, Worcestershire sauce and bay leaves.
- Add to slow cooker as well as the beef broth. Mix so all ingredients are covered by the liquid.
- Cook for at least 4 hours on the slow cooker setting.
- At end of cooking time, add in the spinach and add salt and pepper to taste.