In Ireland each household has its own version of Irish Stew. This is the
preferred version in my household.
2 pounds beef stew meat or lamb, cut into bite-size pieces
1/4 cup extra-virgin olive oil
1 large red or white onion, chopped
4 cloves garlic, minced
1 cup sliced carrots
1 cup parsnips, cut into chunks
3 pounds Russet potatoes, cut into chunks
4 cups beef broth or stock
12 to 16 ounces Guinness Extra Stout
Kosher or sea salt
Basil or thyme
2 bay leaves
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
Chopped parsley, for serving
Heat olive oil in a large, heavy skillet (I use cast iron).
At this point you can choose to shake the chunks of meat in a paper bag
with the flour. This will thicken the stew as it cooks. But this is
optional. Most people don't bother with this step, although I do.
Sear meat in a heavy skillet to brown it well. Remove from heat and
place in slow cooker.
Add onion and garlic to skillet, and cook long enough just to glaze. Do
not let the garlic burn or it will become bitter.
Add all ingredients to the slow cooker, and stir well.
Cook on HIGH for 4 to 5 hours or on LOW for 8 hours.
Ladle into individual soup bowls, and sprinkle with parsley.