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8 Hour Irish Stew

  • 2 lbs. lean stew beef (or lamb, if preferred)
  • 1 clove garlic, grated or 1/2 tsp. garlic powder
  • salt and freshly ground black pepper, to taste
  • 1 large onion, halved and sliced
  • 1–12 oz. bottle Extra Stout beer
  • 2 cups beef broth (low-sodium)
  • 3 Tbsp. tomato paste
  • 2 cups carrots sliced
  • 4 new potatoes, cut into quarters
  • 2 turnips, cut into quarters
  • 1 4-inch stem of rosemary, or 1 tsp. dried rosemary leaves
  • 2 bay leaves
  • 1/4 cup cornstarch
  • Chopped fresh parsley for garnish

Combine all ingredients (except the cornstarch and water) in a slow cooker and cook on low for 8 hours. Combine the cornstarch and water in a bowl and stir into the stew. Cover the slow cooker and allow the stew to cook an additional 10 minutes, until thickened slightly. Top with parsley. Serves 8.

Thanks to Sara's Kitchen

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