Beef stew cooks all day in a slow cooker (crockpot), and is perfect for days when you want to make dinner ahead of time. The flavors meld together, simmering all day long to create a delicious feast for dinner, and giving rise to amazing aromas that envelop your home in comfort. 

I used cabbage in this recipe, which is traditional in Irish stews, however, mutton would be the choice of meat if it were truly an Irish Stew. Boneless Beef Chuck Roast shines through in this version, and fresh rosemary adds to the rustic flavors of the stew. Typically, stews are served piping hot over mashed potatoes, or with a crusty loaf of bread. However, I pair it with Yorkshire Pudding, a side dish which hails from England, and is typically served with gravy alongside Roast Beef. 

Ingredients for Beef Stew:

• Potatoes: Yukon Gold, Red potatoes, or Russet potatoes work really well in stews, and hold up to the length of cooking time.
• Carrots: There is no need to peel the carrots, just give them a good scrub with a vegetable cleaning brush. 
• Leeks: In order to remove the sand from the leeks, leave the root intact, slice the leeks in half lengthwise, and run cool water through the leaves, rubbing them to get rid of any sand. These are mildly sweet, and  are used in place of onions to provide a less prominent flavor.
• Cabbage: About 1 ½ cups of shredded cabbage is the traditional ingredient that qualifies this as an Irish Stew, perfect for St Patrick’s Day.
• All-Purpose Flour: This helps thicken the stew. If you want this stew gluten-free, use arrowroot flour instead.
• Chuck Roast: Cut from the shoulder of the animal, this part is very tasty when slow roasted. I use grass-fed organic boneless beef chuck roast, and shred it with two forks once it is finished cooking.
• Rosemary, Salt & Pepper: The hearty flavor of this herb adds to the rustic quality of this savory stew. Tie two rosemary sticks together with twine so that it can easily be removed once the stew is ready to serve. Be sure to salt the chuck roast well using kosher salt.
• Olive Oil: Use this to braise the Chuck roast and leeks before placing them into the crockpot (or slow cooker).
• Tomato Paste: The intensity of this adds a sweet flavor to the stew.
• Beef Broth: Use low sodium Beef broth, so that you control the amount of sodium in this stew.

How to Make Beef Stew:

STEP 1:

Chop Vegetables:  Roughly chop all the potatoes into 1 inch cubes. Slice the carrots on the diagonal to create a greater surface area for absorbing the sauce, and to make a more interesting shape. Shred the cabbage into fine slices, and lastly slice the leeks.

STEP 2:

Layer in Crock Pot: Layer the potatoes, cabbage and carrots in the crockpot, sprinkling with salt and pepper after each layer. Next sprinkle the flour over the top of these vegetables.

STEP 3:

Braise Beef: Salt and pepper the Chuck roast while heat the olive oil in a heavy bottomed pan on medium high heat. Add the salted Chuck roast and braise for about 2-3 mins on each side, until golden brown. When browned, set the Chuck roast aside, and add a little more oil to the pan. 

STEP 4:

Sauté and Deglaze: Sauté the leeks on medium high for a couple of minutes, adding a pinch of salt as they sizzle. Next, add the tomato paste and mix in for a minute. Then add the beef broth to deglaze the pan, using a wooden spoon to scrape up the bottom of the pan. This is where all the flavor lies!

STEP 5:

Cook in Crockpot: Layer the sautéed leeks in the crock pot, pouring the beef broth over all the vegetables. Top it all with the seared chuck roast, and add a couple of sticks of rosemary. Cover and cook on high heat for 6-8 hours.

STEP 6:

Shred: After 8 hrs when the meat is soft and falling apart, remove the beef to a plate. Using two forks, shred the meat, discarding any extra fat, and then return to the crock pot. Remove the rosemary stalks, and stir to incorporate all the ingredients evenly. Serve with sliced crusty bread, on a bed of mashed potatoes, or with Yorkshire pudding.