Irish Stew
Category: Soups and Stews
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Serves/Makes: 4
Ready in: > 5 hrs
- 1 pound lean stew meat, round steak or London broil, cut into 1-inch pieces
- salt, black pepper, and garlic powder, as desired
- all-purpose flour
- cooking oil
- 1 medium onion, chopped
- 4 medium potatoes, cubed
- 12 baby carrots, cut in half (or use sliced carrots)
- 1 can (28 ounce size) crushed tomatoes, undrained
- 1 can (15 ounce size) diced tomatoes, undrained
Season the meat as desired with salt, pepper, and garlic powder. Place some flour in a zip-top plastic bag. Add the seasoned meat and shake to coat in the flour. Heat a large skillet over medium-high heat. Add enough oil to just coat the bottom. Remove the meat from the bag and shake off any excess flour. Add the meat to the skillet and cook, turning occasionally, until browned on all sides. Drain off any excess fat. Add the onion, carrots, and potatoes to the crock pot. Place the browned meat on top of the vegetables. Pour the crushed and diced tomatoes over the meat. Cover the crock pot and cook on high for 1 hour. Stir gently then reduce the heat to low and cook for 4-6 hours or until the vegetables are tender and the meat is cooked through. Adjust the seasoning as needed before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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