I came across this recipe quite a few years ago now, from a girl I used to date who, coincidentally, hit me in the head with a frying pan once. Her grandmother, who was as Irish as the day is long, had this recipe and, I was a college kid with a crock pot. So I embraced my new-found appliance, along with my lack of spare cash, and I wiped this stew up for the first time in my single bedroom apartment. I had purchased the crock pot at a local goodwill, because I was forced to rid the house of all pans and pan-like objects.
The relationship didn’t last, but I got to keep the recipe.
This is as Irish as it gets, folks. A dish so good that even St. Patty himself would be impressed. Hearty, and delicious, this recipe is a quick and easy way to satisfy your family or guests with a home cooked stew that is sure to leave them wanting more. And, do you want to know the best part? It’s cheap. That’s right, from an era when money was tighter than a Leprechaun’s grip on his gold, this recipe makes cheap and easy, fabulous and scrumptious.
When you take that first, mouth-watering bite you’ll actually think you’re on the shores of Allihies, Ireland. So, grab a pint, a piece of bread, and dig in like it’s the old country.
8 – Russet potatoes diced with skin on
1 – Yellow onion sliced
2 – 8oz cans of tomato paste
1.5- 2 LBS beef cut into 1 ½ inch cubes
1 – 16 oz can beef broth
2- 16 oz can green beans
1-Tbsp vegetable oil
Set the crock pot to low.
Cube the potatoes in ½ inch chunks.
Slice your onion to desired size.
In the crock pot, combined the vegetable oil, tomato paste, beef broth and mix.
Add the beef, potatoes, onions, and green beans. Mix again, combining your ingredients evenly throughout.
Cover, and let cook for eight hours.
For a thicker stew, stir in a Tsp. of flour until desired consistency is reached. Salt and pepper to taste.
And while you wait for it to be done, do yourself a favor and sit back, relax, and have beer in the name of the Irish. Because, with a meal like this, you have no choice but to feel at ease.