Irish Beef Stew
Multigrain Rolls with Parmesan-Thyme Butter
Ingredients
- 2 lb boneless chuck roast, trimmed
- 6 carrots, cut into 2-inch pieces
- 1 (24-oz) bag baby Dutch yellow potatoes
- 2 (8-oz) pkg chopped onion, celery, and bell pepper mix
- 1 (8-oz) pkg whole baby portobello mushrooms, sliced
- 1 (6-oz) can tomato paste with basil, garlic, and oregano
- 1 (14.5-oz) can low-sodium beef broth (such as Swanson)
- ¾ tsp salt
- 1 tsp pepper
Instructions
- Cut beef into 1½-inch chunks. Combine beef and remaining ingredients in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 8 to 10 hours or until beef is very tender.
Side Dish Ingredients
- 6 frozen multigrain dinner rolls
- ¼ cup butter, softened
- ¼ cup freshly shredded Parmesan cheese
- 1 tsp chopped fresh thyme
Side Dish Instructions
- Heat dinner rolls according to package directions.
- Stir together butter, cheese, and thyme; spread over rolls.
Simple Gourmet Meal Plan
This recipe selected from the eMeals Simple Gourmet Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
