Can you freeze Irish beef stew?<\/h2>\n

This stew freezes very well and will last in the freezer for up to three months. However, you’ll need to make a few modifications to the recipe. The potatoes may become grainy from freezing and thawing, so cook them separately, and only add them to the stew after freezing and thawing. Also, the cornstarch slurry might separate when it’s frozen, so don’t add it to the stew before freezing and thawing. Otherwise, cook the stew as directed, and let it cool completely, then spoon it into freezer-proof dishes or resealable bags. Let the stew thaw overnight in the fridge, then reheat. Once warmed, add the precooked potatoes and the cornstarch slurry.<\/p>\n

Can Irish beef stew be made ahead of time?<\/h2>\n

Yes, this stew can be made ahead of time. Let the stew cool completely, then store it, covered, in the fridge for up to three or four days. Reheat the stew over medium-low heat on the stove, or in a slow cooker, until heated through.<\/p>\n

Irish Beef Stew Tips<\/h2>\n

Taste Recipes<\/span><\/span><\/p>\n

Can you make Irish beef stew in a slow cooker?<\/h3>\n

Yes, you can easily make this a slow-cooker Irish beef stew. Follow the steps to cook the bacon, then brown the beef and cook the veggies. Add everything to a large slow cooker. Cook the stew for eight hours on low heat. Add the potatoes for the last hour of cooking. Follow the recipe to add the cornstarch slurry and peas at the very end.<\/p>\n

What’s the best cut of beef for stew?<\/h3>\n

Chuck roast, a tough cut with a lot of connective tissue, is the preferred cut of beef to cook in a long-simmering stew. The low, slow cooking process breaks down the connective tissue and makes the beef incredibly tender and juicy. It can be found as a whole roast or sliced and packaged as stew beef. Chuck also tends to be less expensive than other cuts; when you find it on sale, stash it in the freezer to make this stew down the road.<\/p>\n