Easy Slow Cooker Irish Stew
Prep: 40 minutes
Slow Cook: 4 hours 5 minutes • Serves: 8
3/4 cup all-purpose flour
1/4 cup vegetable oil
8 cups less-sodium beef broth
1-1/2 pounds baby red potatoes, quartered
2 medium leeks, halved lengthwise and sliced 1/2-inch thick
1 medium yellow onion, cut into wedges
2 cups baby carrots
1 cup barley
1/4 cup coarsely chopped fresh parsley plus additional for garnish (optional)
1-1/2 cups frozen peas
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1.In large bowl, toss beef and flour. In large skillet, heat oil over medium-high heat. In 2 batches, add beef mixture and cook 5 minutes or until browned, stirring occasionally; with slotted spoon, transfer beef mixture to 5- to 6-quart slow cooker. Add 2 cups broth to skillet; cook 2 minutes, scraping browned bits from bottom of skillet with wooden spoon. Transfer broth mixture to slow cooker.
2.Add potatoes, leeks, onion, carrots, barley, parsley and remaining 6 cups broth to slow cooker; cover and cook on high 4 hours or low 8 hours or until beef and vegetables are very tender. Stir in peas, salt and pepper; cover and cook on high 5 minutes or low 10 minutes or until heated through. Makes about 12 cups.
3.Serve stew garnished with parsley, if desired.
Approximate nutritional values per serving (1-1/2 cups):
583 Calories, 22g Fat (6g Saturated), 100mg Cholesterol, 876mg Sodium,
54g Carbohydrates, 8g Fiber, 6g Sugars, 0g Added Sugars, 41g Protein
Smart Swaps:
> Swap in half turnips or parsnips for some of the potatoes for a lighter, subtly sweet twist. Stir in fresh herbs just before serving to lift and brighten the slow-cooked flavors.
