Slow Cooker Irish Stew

Preparation

Dust the meat with flour, salt, and pepper.

Heat the butter or oil in a pan and briefly brown the meat until golden brown.

Add the meat, potatoes, carrots, onion, and garlic to the slow cooker.

Mix the stock, Guinness (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.

Pour this mixture over the meat and vegetables in the slow cooker.

Set the slow cooker to low for 7-8 hours or to high for 4-5 hours.

Remove the bay leaves before serving.

Taste and season with extra salt and pepper if needed.

If desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add this during the last 30 minutes to thicken the sauce.

Sprinkle with fresh parsley and serve with soda bread or mashed potatoes.