Top Secret: Despite my HUGE aversion to anything from a can, some day I just do not have the time to prepare a white sauce and I… gasp… grab a can of Cream of Mushroom. It’s terrible that something so ICK can be so yummy.
Now that my secret is out, I feel I can share another… my recipe for Crock Pot Irish Stew.
If you are looking for a new way to prepare London Broil or stew meat, let me recommend this classic, easy dish. Crockpot Irish Stew might take a little more effort than I am used to spending when prepping something for the slow cooker, but it is worth it.
Start by browning your meat in hot oil. Cook in batches to avoid crowding the skillet and steaming the meat.
Deglaze the skillet with red wine vinegar, scraping up the bits leftover from the beef. Do not stand directly over the skillet when you pour the vinegar. Strong stuff!
Place the meat in the crock pot and cover with the carrots, onions, potatoes and celery. Sprinkle with garlic, salt, pepper, and oregano.
Pour the cream of mushroom soup over the top and then drizzle with the pan drippings. Cover and cook on low heat for 6 to 8 hours.
Crock Pot Irish Stew
- 2 tablespoons olive oil
- 1 pound London Broil, cubed
- 1 onion, chopped
- 2 stalks celery, sliced
- 3 russet potatoes, in chunks
- 2 cups baby carrots
- 1 clove garlic, pressed
- 1 can cream of mushroom
- 4 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
Heat olive oil in a skillet over medium-high heat. Brown the London Broil in small batches. Place the meat in the bottom of a crock pot.
Deglaze the skillet with red wine vinegar. Reserve the drippings.
Layer vegetables over the beef.
Pour cream of mushroom over the top. Sprinkle with garlic, oregano, salt, and pepper.
Pour reserved drippings over the soup.
Cover and cook on low heat for 6 to 8 hours.
Serve over rice.
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