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Easy Crockpot Irish Beef Stew

Original Source: Jen from Midwest Life and Sytle

Servings per Recipe: 8

Description: A hearty, set-it-and-forget-it crockpot stew loaded with beef and vegetables. Great for a cold night.

Ingredients

  • 2 lbs. beef stew meat
  • 2 Tbsp olive oil
  • 1 yellow onion (chopped)
  • 1 lb. baby potatoes (cubed)
  • ½ lb. carrots (diced)
  • 4 cups beef broth
  • 3 tsp garlic (minced)
  • 2 Tbsp tomato paste
  • 2 Tbsp Worcestershire sauce
  • 1 tsp thyme
  • 1 bay leaf
  • 3 Tbsp cornstarch
  • 3 Tbsp water
  • 1 ½ cups frozen peas
  • 2 Tbsp fresh parsley (chopped)
  • salt and pepper to taste

Instructions

  1. Heat olive oil in a pan over medium-high heat. Season the beef with salt and pepper and sear on all sides for about 3 minutes until browned.
  2. Transfer the beef to the crockpot and add the onion, potatoes, and carrots on top.
  3. Whisk together the beef broth, garlic, tomato paste, Worcestershire sauce, and thyme in a bowl, then pour it over everything. Tuck the bay leaf in. Cook on low for 6-7 hours or high for 3-4 hours.
  4. About 20 minutes before serving, fish out the bay leaf. Mix the cornstarch and water together and stir it into the stew to thicken it up.
  5. Toss in the frozen peas and cover until they're heated through. Garnish with fresh parsley and serve.