St.Patrick’s Day celebrates Ireland’s patron saint, St.Patrick. This stew was probably around long before even he was, and it’s one of my favorites because it’s not complicated, fussy, or difficult to put together.
- 4 slices bacon
- 2 1/2 pound boneless beef chuck
- 1 teaspoon salt
- pepper to taste
- 2 tablespoons olive oil
- 2 onions, coarsely chopped
- 2 cloves garlic, minced
- 1 can dark Irish beer (like Guinness)
- 1 small can tomato paste
- 3 carrots
- 3 large russet potatoes, cubed
- 1 tablespoon brown sugar
- 2 – 3 cups beer broth
- In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, beer, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the beef broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of beef broth. Cover, and cook on low for 6 – 8 hours.