Irish Spring-Dell Beef Stew - CSA|365

Ingredients

• 1 package Springdell beef stew meat (I used Beef Kabobs)
• 1/2 cup flour (I used Four Star Farms whole wheat)
• 2 tbsp olive oil, plus more on-hand if needed
• 4 garlic cloves, minced
• 2 cups beef stock or broth
• 1 cup of stout (I used a local stout- Foolproof Russian Imperial)
• 1 cup of red wine
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Springdell potatoes, cut into chunks (I used 4 of the medium sized ones from Share box #9, about 4 cups)
• 1 medium onion, chopped (about 1 cup)
• 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
• 1 tablespoon chopped fresh parsley, if available
• coarse salt and freshly ground black pepper
• Mix about 1 tsp salt and 1/2 tsp pepper with the whole wheat flour and toss the beef in the flour as shown.
• Heat olive oil in a pan over medium-high heat (or if your slow cooker has a “brown” setting even better!) Brown the meat on all sides, adding more olive oil as needed. Remove the meat and set aside.
• Into the slow cooker, add the beef, stock, stout, tomato paste, brown sugar, thyme, Worcestershire sauce, and bay leaves.
• Once all is incorporated, add in the potatoes and carrots.
• Slow cook for 3 hours*. Enjoy!