Page 2 - Armstrong Cookbook

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Rink’’’’ s Irish Stew
Prep Cook Ready In
1 Hour 5 Hours 6 Hours
Ingredients Directions
• 2.5 - 3 lb beef roast
• 1 Guinness stout
• 5-6 red potatoes.
• 1 lb carrots
• 32 oz beef broth
• One can diced tomatoes
• One onion
• Garlic
• Olive oil
• Flour
• Salt and pepper
• Herb’s de Provence
1. Combine flour with a couple of tablespoons of salt and pepper in a large bowl to coat beef.
2. Start heating up olive oil in a 12” skillet to medium-high heat.
3. Cut beef into 1.5 to 2 inch cubes and toss in flour bowl (I usually do about
three rounds of this to get all the meat through the skillet).
4. Brown meat on all sides in the skillet, add more olive oil between sets of meat
and place meat in Crock-Pot when done.
5. While meat is browning, scrub and chop potatoes (don’t peel them) add to
Crock-Pot
6. 6 - add carrots to Crock-Pot (peel and chop if you’re using regular carrots)
7. When meat is done in skillet turn down to medium heat and add a chopped
onion and stir frequently so it doesn’t burn.
8. A few minutes after the onion started cooking add some minced garlic and
keep stirring frequently so not to burn. After a couple more minutes when
onions are soft add mixture to Crock-Pot.
9. Deglaze skillet by adding Guinness and scraping the bottom of the skillet
while it boils for a few minutes. Then dump into Crock-Pot.
10. Add all of the can of tomatoes to the Crock-Pot including liquid. 11. Add beef broth to bring liquid level near the top of the Crock-Pot. 12. Add Herb’s de Provence guessing I use a tablespoon or a bit more 13. Cook in Crock-Pot on high for around 5 hours.
Serve with dipping bread.
Brought to you by Eric Rink!