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Donal Skehan
Slow Cooker Beef Stew with Mash & Peas Dump Bag | DonalSkehan.com
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Slow Cooker Beef Stew with Mash & Peas Dump Bag

August 20

This stew is like a hug in a bowl but even better & this version takes only minutes to prep.

  • serves Serves 4
  • time 4-8 hours, depending on slow cooker setting

Method

  1. 1. Combine all ingredients in a labelled freezer bag. Seal tightly, removing excess air, and freeze flat.
  2. 2. Before cooking, thaw the bag overnight in the refrigerator.
  3. 3. Empty contents into the slow cooker. Season with salt and pepper.
  4. 4. Cook on low for 8 hours or high for 4 hours, depending on your slow cooker setting.
  5. 5. Stir in the chopped fresh parsley and then serve with mashed potatoes & peas.

Ingredients

2 tbsp olive oil
1.3 lb Irish beef, diced
1 medium onion, sliced
2 large carrots, peeled and diced
3 garlic cloves, sliced
2 sprigs fresh thyme
2 tbsp cornstarch
¾ cup + 1 tbsp red wine
3 cups + 2 tbsp beef stock
To serve:
Mash potato
Peas
Sea salt and freshly ground black pepper
Handful of flat-leaf parsley, plus extra to garnish

2 tbsp olive oil
600g Irish beef, diced
1 onion, sliced
2 large carrots, peeled and diced
3 garlic cloves, sliced
2 thyme sprigs
2 tbsp cornflour
200ml red wine
750ml beef stock
To serve:
Mash potato
Peas
Sea salt and freshly ground black pepper
Handful of flat-leaf parsley, plus extra to garnish