Miss A Columnist

Ashley Pierson is the Food and Nutrition Editor for Miss A. She has a Bachelor of Science degree in nutrition from Michigan State University, and is following her passion for food after leaving the pharmaceutical industry where she worked as a sales representative for nearly a decade. Ashley loves locally grown food and has great fun coming up with new recipes using these local treasures as the foundation. She lives in Traverse City, MI, voted by Midwest Living magazine as a top 5 foodie town. Ashley lives with her husband, son and daughter near the shores of Lake Michigan.

Slow Cooker St.Patrick’s Day Irish Stew

Celebrate this St.Patrick’s day with an easy traditional Irish stew. Fix it and forget it. By the time you make it back home, you will have discovered the pot of gold at the end of the rainbow. A delicioius dinner ready to enjoy.

Photo Credit: tastefoodblog.com

Photo Credit: tastefoodblog.com



  • 2 pounds of beet stew meat, cut into 1 to 2 inch cubes
  • 2 tablespoons flour
  • 2 cups dark beer
  • 1 6oz jar of tomato paste
  • 1/2 onion, cut into 1 inch pieces
  • 1 clove of garlic, coarsly chopped
  • 1 tablespoon of dried thyme or 2 to 3 fresh springs
  • 4 to 5 carrots, chopped into 1 inch pieces
  • 1 pound of chopped, new potatoes
  • 2 parsnips, cut into 1 inch pieces
  • 1/2 cup of flat leaf parsely, finely chopped, or 1 tablespoon dried parsely



  • Placeall ingredients into your slow cooker and add the 2 cups of beer
  • Cook on low for 8 hours or on high for 4
  • It can stay on the warm setting for several hours after it is done, if you have a cooker that automatically switches to the warm setting once it is done cooking

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