Slow Cooker Irish Beef Stew
2 pounds beef for stew
2 tablespoons olive oil
2 cloves garlic, minced
1 beer (12 oz.) stout beer (or red wine)
2 tablespoons quick-cooking tapioca (thickener)
10 small potatoes, washed and cut into bite size pieces
6 large carrots, peeled and cut into 1-inch pieces
1 large onion, cut in eighths
1 14-ounce can beef broth
3 bay leaves
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
Sprig of rosemary or thyme, optional
Bread bowl, optional
Trim fat from meat and cut into 1-inch pieces.
Heat oil on skillet (or stove top safe slow cooker vessel)
Sear meat until brown on all sides (about 5 minutes) Remove meat.
Add garlic and sauté about one minute
Deglaze skillet with stout beer and pour contents into crock
Place crock in base and sprinkle with tapioca
Add potatoes, carrots, onion, beef broth, bay leaves, rosemary, salt and pepper.
Cover and cook on LOW 8 hour or HIGH 4 hours.
Remove bay leaves before serving. Add a sprig of rosemary, if desired.
Serve in bread bowl or over noodle.