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Irish Stew

8 servings (serving size 1 1/2 cups)
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1/3 cup all-purpose flour
  • 2 teaspoons black pepper
  • 2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 2 tablespoons oil
  • 3 cups baby red potatoes, quartered
  • 2 cups carrots, sliced
  • 2 cups celery, chopped
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup beef broth
  • 1/2 cup red wine
  • 2 teaspoons Worcestershire sauce
  • 1 (12-ounce) bottle of stout beer
  • 2 large bay leaves

Place stew meat in a large bowl. In a medium bowl, combine flour, pepper, seasoned salt, garlic powder, paprika, onion powder, oregano, and rosemary. Mix and sprinkle evenly over meat. Stir until meat is coated.

Lightly coat the Nomad® 6- or 8-quart cooking pot with oil. Place stew meat, potatoes, carrots, celery, onion, and garlic in the cooking pot. 

Mix beef broth, red wine, Worcestershire, and beer in a medium bowl. Pour over meat and vegetables, and lightly toss to evenly coat. Top with bay leaves.

Close cover and cook on HIGH 8 hours or until meat and vegetables are tender.

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