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Irish Stew

Makes 10 servings.


5 tbsp. all-purpose flour

1 tsp. dried thyme

1 tsp. dried thyme

1/2 tsp. pepper

3 1/2 lb. beef stew meat, cut into 1 1/2-in. pieces

2 tbsp. Real California butter

2 tbsp. cooking oil

2 small onions, diced large

6 carrots, diced large

6 russet potatoes (about 4 1/2 lbs.), diced large

1 14.5-oz. can beef stock

1 14.5-oz. can flavored diced tomatoes, such as Italian-style tomatoes or tomatoes with onion and bell pepper

1 12-oz. bottle dark stout beer, such as Guinness Stout

1 10.75-oz. can condensed mushroom soup

2 tbsp. brown sugar


In a large resealable bag, combine the flour, thyme, parsley, and pepper. Add the meat and toss to coat. Set aside.

In a large saucepan or small stockpot over medium-high heat, warm the butter and oil. Add the onions and cook, stirring occasionally, until crisp-tender, about 2 minutes. Add the meat mixture and cook until the meat is browned, 7 to 10 minutes. Drain off any fat and transfer the mixture to a 6- to 8-qt. slow cooker. Add the carrots, potatoes, stock, tomatoes, beer, soup, and brown sugar and cook on low until the meat and vegetables are very tender, 6 to 8 hours. Karin says: Serve with salad or French bread.

By Karin R. from Sandwich, Massachusetts

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