Irish Beef Stew

 

Ingredients

• 2 lb boneless, beef chuck roast cut into 1-inch cubes
• ¼ cup unbleached, all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoon olive oil
• 1 onion finely chopped
• ½ cup beef broth
• 1 bay leaf
• 2 cup baby carrots
• 4 russet potatoes peeled, and cut into 1-inch chunk

• Place the beef cubes, flour, and salt and pepper in a large ziptop bag or bowl. Seal and shake to coat all cubes with flour or stir gently.
• In a large skillet, heat oil until shimmering. Add the beef cubes and brown on all sides. Do not crowd meat in pan. Do this in batches if your pan is not large enough to accommodate all the meat at one time. As the meat browns, remove it to crockpot.
• Add the onions to the drippings in skillet and sauté until tender. Add the onions to the crockpot.
• Stir in the beef broth and bay leaf. Cover and cook on LOW for four hours.
• Add the carrots and potatoes and stir gently to combine. Cook on LOW for another two to four hours or until meat and vegetables are tender.
• Adjust the seasonings with salt and pepper to taste.