Irish Stew – Trent

2 lbs chuck roast (cut into 1-inch cubes)

1/4 cup flour

1 tsp. salt

1/2 tsp. pepper

2 tbsp. vegetable oil

1 small onion, finely chopped

1/2 cup beef stock

1 bay leaf

2 cups carrots

4 medium potatoes (peeled and cut into 1-inch chunks)


Combine the flour, salt and pepper into a large bag and toss the beef in the bag to fully coat.  In a large skillet heat the oil until hot and shimmering.  Brown the beef on all sides, but do not crowd the meat in the pan.  If you don’t have a large enough skillet, just cook the meat in batches.  Once the meat is brown remove and place in a crock pot.  Add the onion to the skillet and cook until tender, once tender move to the crock pot. Stir the beef stock into the crock pot and bay leaf and cook on low for four hours.  Add the carrots and potatoes and cook for another four hours, or until the carrots and potatoes are tender.

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