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Slow-Cooker Irish Stew
Ingredients
  • subheading: JENNA URBEN FOR TASTE OF HOME:
  • 1-½ pounds beef chuck roast, cut into 1-in. cubes
  • ⅓ cup plus 1 tablespoon all-purpose flour, divided
  • 3 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 cups reduced-sodium beef broth, plus a splash for deglazing the pan
  • 3 medium potatoes, peeled and cubed
  • 2 medium carrots, cut into 1-in. pieces
  • 2 medium parsnips, cut into 1-in. pieces (or substitute with additional carrots)
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon pepper
  • ½ teaspoon Worcestershire sauce
  • 1 cup frozen peas
  • 2 tablespoons water
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