St. Patrick’s Day Stew
Brisket – Easy summer barbecued brisket recipe
This meat is versatile and delicious in a number of different dishes.
This is a wonderful recipe that I often use for our traditional Sunday “after-church” roast; it’s a nice change from beef roast and is so...
Grab your beer and celebrate this Irish holiday with good food and company. If you aren't a fan of the dark beer, don't let this stew fool you. The added flavor of the beer is the perfect combination with an abundance of veggies, and will definitely have all the Irish wanting more!
- 4 large stalks celery, chopped
- 3 large carrots, chopped
- 2 medium sweet yellow onions, chunked
- 1 heaping Tablespoon minced garlic
- 1 heaping Tablespoon butter
- salt and pepper to taste
- 1 Teaspoon dried parsley flakes
- 1/2 Cup Guinness beer
- 2 1/2 Pounds stew meat (more or less is fine)
- 1 (15 ounce) Can whole kernel corn, undrained
- 1 (14.5 ounce) Can diced tomatoes
- 1 (6 ounce) Can tomato paste
- 1 (32 ounce) container beef broth, less fat is best
- 1/4 head of cabbage, chopped
In a large skillet, sauté celery, carrots, onion, garlic, and butter, salt and pepper, and parsley on medium-high heat for about 5 minutes or until veggies are tender.
Turn heat to high, getting your skillet good and hot, and pour the beer over the veggies, bringing to a rapid boil.
Salt and pepper stew meat, and add to the veggies. Brown meat slightly.
Pour meat mixture into a 6 quart slow cooker.
Add corn, tomatoes, tomato paste, broth, and cabbage to the slow cooker. Stir well.
Cover and cook on LOW for 6-8 hours or HIGH 4-6 hours.
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