Crockpot Irish Stew is simple, hearty, hearty and traditional! A perfect way to celebrate St. Patrick’s Day!
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- 1 whole Bottom round roast
- 4 whole Carrots
- 4 rods Celery
- 6 set yellow potatoes
- 1 whole sweet onion
- 6 cloves Garlic
- 1 box (15 oz size) Peas, drained
- ¼ cups Olive oil
- 4 tablespoons Dried oregano, divided
- 2 teaspoons Sea salt, divided
- 2 tablespoons Black pepper, divided
- ½ cups Dry red wine
- 2-½ cups Low sodium beef broth (or water)
- 3 tablespoons Horseradish
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons Dried parsley
Preparation
Trim fat from roast and cut into 1-inch cubes.
Clean the carrots and celery and cut them to about 1/4 inch thick. Wash potatoes (no need to peel yellow and golden potatoes) and cut into 1-inch cubes. Clean the onion, cut it in half and slice it (about 1/4 inch slices). Clean the garlic and coarsely chop it.
Place olive oil in a large skillet and heat over medium-high heat. Add the beef and brown it on all sides, season with 2 tbsp oregano, 1 tsp salt and 1 tbsp pepper. Add carrots, celery and garlic to skillet. Sauté 5 to 6 minutes, stirring frequently.
Place the meat and vegetable mixture in a 6- to 8-quart slow cooker. Add potatoes, onion and peas. Pour in red wine and beef broth or water. Add horseradish, Worcestershire sauce, parsley and remaining salt, pepper and oregano.
Mix well and cook over high heat for 6 hours. Serve with crusty bread and a crisp green salad.
