Simple Slow Cooker Irish Stew

I received this recipe when I was in the third grade. Our teacher made this for us in class on St. Patrick’s Day, and I’ve made this very simple, hearty meal every year in March since then.

Step: 1

Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.

Step: 2

Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.

Step: 3

Cover and cook on Low power for 8 hours.

Per Serving: 394 calories; protein 22.4g; carbohydrates 33.2g; fat 19g; cholesterol 62.6mg; sodium 292.6mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.