Slow Cooker Beef Irish Stew

By BCVH

Each serving: 309 calories; 6 g total fat (2 g saturated); 68 mg cholesterol; 527 mg sodium; 34 g carbohydrate; 4 g fiber; 30 g protein

Ingredients

• 2 1/2 pounds boneless sirloin tip roast, cut into 1 1/2 inch chunks
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds red potatoes (about 6 medium) each cut into 1 1/2 inch chunks
• 1 bag (16 oz.) baby style carrots (about 3 cups)
• 1 can (14 oz.) less-sodium beef broth
• 2 garlic cloves, chopped
• 2 medium leeks, each cut lengthwise in half, then cut crosswise into 1/2 inch pieces (about 3 cups)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh thyme leaves OR 1/2 teaspoon dried thyme
• 1 1/2 cups frozen green peas (about 8 oz.)
• 1/4 cup chopped fresh parsley leaves

Preparation

Step 1

Add beef to 5 to 6 quart slow cooker bowl; sprinkle with flour, salt and pepper and toss until beef is evenly coated. Stir in potatoes, carrots, broth, garlic, leeks, Worcestershire and thyme. Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours or until beef is very tender and potatoes are cooked through. Stir in peas and parsley; cover and cook 5 minutes to heat through.