Recipes // Soups // Slow Cooker Morrissey Stew

Slow Cooker Morrissey Stew


By Diane Henderiks

Serves 6


  • 1/2 cup all-purpose flour
  • 2 teaspoons canola oil
  • 2 pound chuck roast; roughly trimmed of visible fat, cubed
  • 1 bottle of Irish stout beer
  • 4 cups beef broth (reserve 1/4 cup)
  • 1 tablespoon Worcester sauce
  • 2 teaspoons finely chopped fresh thyme
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon finely chopped fresh rosemary
  • 2 bay leaves
  • 4 carrots; diced
  • 3 celery ribs; diced
  • 2 large onions; diced
  • 2 leeks; washed well, halved lengthwise & thinly sliced
  • 1 parsnip; diced
  • 3 large red potatoes; peeled & diced
  • Salt and freshly ground black pepper


  1. Place flour in gallon size zip top bag. Add beef cubes, seal bag and toss to coat each cube thoroughly. Shake excess flour off of each cube and place on a platter.
  2. Heat oil in large skillet.
  3. Working in batches, add beef cubes but don’t crowd the pan. Brown on all sides and repeat until all cubes are browned.
  4. Combine all remaining ingredients in slow cooker. Add meat, stir, cover and cook on high for 2 hours, stirring occasionally.
  5. After 2 hours flip switch to low and cook until meat and veggies are tender, about 5 more hours.
  6. Season to taste with additional salt and pepper.
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