Slow Cooker Irish Stew

Ingredients and Weight:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 pound lamb shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 4 carrots, peeled and chopped
• 4 celery stalks, chopped
• 4 potatoes, peeled and cut into 1-inch cubes
• 1 cup frozen peas
• 2 cups beef broth
• 1 cup Guinness beer (or dark ale)
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, combine the beef, lamb, onion, carrots, celery, and potatoes.
2. Pour in the beef broth, Guinness, thyme, rosemary, and Worcestershire sauce.
3. Season with salt and pepper.
4. Transfer the mixture to a slow cooker.
5. Cook on low for 6-8 hours, or until the meat is tender and the vegetables are cooked through.
6. Add the frozen peas and cook for an additional 15 minutes, or until heated through.

Nutritional Information:

• Calories: 320
• Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 80mg
• Sodium: 550mg
• Carbohydrates: 30g
• Dietary Fiber: 5g
• Protein: 25g

Dish Characteristics:

• Hearty and flavorful
• Tender meat and vegetables
• Guinness adds a unique depth of flavor
• Comforting and satisfying
• Ideal for a cold evening

User Comments:

• "This stew is absolutely delicious! The meat is so tender and the vegetables are cooked to perfection."
• "I love the addition of Guinness to the recipe. It gives the stew a really rich flavor."
• "This stew is so easy to make. I just threw everything in the slow cooker and dinner was ready when I got home from work."
• "I always serve this stew with a side of crusty bread to soak up all the delicious broth."
• "This stew is perfect for a cold winter night. It's warm, comforting, and satisfying."

Special Precautions and Tips:

• Be sure to brown the meat before adding it to the slow cooker to develop flavor.
• If you don't have Guinness, you can substitute another dark ale.
• If you want a thicker stew, add a cornstarch slurry (equal parts cornstarch and water) to the slow cooker during the last hour of cooking.