Ingredients
Slow Cooker Beef Stew
- 2 TBSP Extra-virgin olive oil
- ¼ cup Red onion chopped
- ⅓ cup Celery diced small
- ⅓ cup Carrots peeled and diced small
- 2 cloves Garlic minced
- 8 oz Sirloin steak cut into small chunks
- 3 cups Beef broth (add more if needed for desired consistency)
- 1 cup Canned diced tomatoes
- 1½ cups Potatoes diced small
- 2 sprigs Fresh thyme (plus more for garnish)
- ½ cup Green beans cut into 1 inch pieces
- Salt and pepper to taste
Soda bread
- 1 cup All-purpose flour
- 1 TBSP Granulated sugar
- 1/4 tsp Baking soda
- 1/2 TBSP Baking powder
- 1/8 tsp Salt
- 4 TBSP Butter 1/2 softened 1/2 melted
- 1/4 cup Buttermilk
- 1 Egg
Light Beer
- 24 oz Light beer chilled
Instructions
- Heat a pot over medium heat (or use the sauté function on a slow cooker if available).
- Once hot, add the olive oil. Sauté the onion, celery, carrots, and garlic until softened, about 3–5 minutes. Add the beef to the pot, browning it well. Then add to a slow cooker.
- Pour in the beef broth and canned diced tomatoes. Add the diced potatoes and fresh thyme sprigs. Season with salt and pepper. Set the slow cooker on low for 5 - 8 hours or high 2 - 4 hours.
- Make the soda bread: Preheat oven to 375F (190C). Line a baking sheet with parchment paper.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and softened butter. Stir in buttermilk and egg, mix until combined. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. Use a sharp knife to cut an 'X' into the top of the loaf.
- Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 30 to 40 minutes. Check for doneness after 30 minutes.Intermittently through baking brush the loaf with melted butter to get a nice golden brown on top. Let cool before slicing.
- Prior to serving the stew stir in the green beans and let cook for another 15 minutes.
- Remove the thyme sprigs.
- Ladle the stew into bowls, serve with soda bread and beer.
Nutrition
Calories: 956kcal | Carbohydrates: 74g | Protein: 42g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 2305mg | Potassium: 1236mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4838IU | Vitamin C: 19mg | Calcium: 378mg | Iron: 8mg
Slow Cooker Beef Stew
Ingredients
Slow Cooker Beef Stew
- 2 TBSP Extra-virgin olive oil
- ¼ cup Red onion chopped
- ⅓ cup Celery diced small
- ⅓ cup Carrots peeled and diced small
- 2 cloves Garlic minced
- 8 oz Sirloin steak cut into small chunks
- 3 cups Beef broth (add more if needed for desired consistency)
- 1 cup Canned diced tomatoes
- 1½ cups Potatoes diced small
- 2 sprigs Fresh thyme (plus more for garnish)
- ½ cup Green beans cut into 1 inch pieces
- Salt and pepper to taste
Soda bread
- 1 cup All-purpose flour
- 1 TBSP Granulated sugar
- 1/4 tsp Baking soda
- 1/2 TBSP Baking powder
- 1/8 tsp Salt
- 4 TBSP Butter 1/2 softened 1/2 melted
- 1/4 cup Buttermilk
- 1 Egg
Light Beer
- 24 oz Light beer chilled
Instructions
- Heat a pot over medium heat (or use the sauté function on a slow cooker if available).
- Once hot, add the olive oil. Sauté the onion, celery, carrots, and garlic until softened, about 3–5 minutes. Add the beef to the pot, browning it well. Then add to a slow cooker.
- Pour in the beef broth and canned diced tomatoes. Add the diced potatoes and fresh thyme sprigs. Season with salt and pepper. Set the slow cooker on low for 5 - 8 hours or high 2 - 4 hours.
- Make the soda bread: Preheat oven to 375F (190C). Line a baking sheet with parchment paper.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and softened butter. Stir in buttermilk and egg, mix until combined. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. Use a sharp knife to cut an 'X' into the top of the loaf.
- Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 30 to 40 minutes. Check for doneness after 30 minutes.Intermittently through baking brush the loaf with melted butter to get a nice golden brown on top. Let cool before slicing.
- Prior to serving the stew stir in the green beans and let cook for another 15 minutes.
- Remove the thyme sprigs.
- Ladle the stew into bowls, serve with soda bread and beer.
Nutrition
Calories: 956kcalCarbohydrates: 74gProtein: 42gFat: 47gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 215mgSodium: 2305mgPotassium: 1236mgFiber: 5gSugar: 14gVitamin A: 4838IUVitamin C: 19mgCalcium: 378mgIron: 8mg
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