- 2 lb. Stew meat cut into 1 inch cubes (you can add more beef if you like)
- 3 Tbs butter
- 1/3 cup flour
- 1 large onion, chopped
- 8 red skin potatoes, quartered (don’t bother peeling)
- 3 carrots rough, chopped
- 3 stalks celery, chopped
- 2 cloves garlic, chopped
- 2 Tbs tomato paste
- 2 tsp salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano (dry)
- 1 bay leaf
- 1 cup beef broth
- 1 bottle Guinness (or dark beer of choice)
- 1 cup of frozen peas
Season beef with a dry rub or salt and pepper, then roll in flour.
Heat butter in skillet until the foam starts to subside.
Shake excess flour off beef and brown half of the beef at a time in the butter.
If the butter gets too burned from the first batch of beef, dump old butter and start fresh and brown remaining beef.
Place all of the ingredients, except the peas, in the crock pot. Mix well. Set for 8 hours and forget about it.
When it turns off, remove bay leaf. Thaw peas. Add to crockpot. Taste and adjust salt and pepper.
Open up a beverage (Guinness?) And serve.