This easy Slow Cooker Irish Beef Stew recipe is a wonderful lunch or weeknight meal idea. Made with all the flavors of a delicious stew, the result is a hearty, flavorful dinner idea.
This delicious classic beef stew recipe not take long to prepare and it goes wonderfully with some warm beer bread.
We are all about simple recipes for dinner here and this easy dinner idea is one I think you will love.
Why You Will Love This Recipe
This is a simple and delicious slow cooker beef stew recipe. Once you prepare the ingredients, this comforting meal practically cooks itself.
Making this traditional Irish stew is a great way to celebrate St. Patrick's Day.
It is a perfect way to warm upon cold nights and what better way to enjoy tender beef in a rich broth, than in a hearty beef stew.
This hearty stew is easy enough for a weekday dinner but could easily shine at your dinner party or Sunday supper table.
Ingredients For Slow Cooker Irish Beef Stew
- Beef Stew Meat - cubed beef or lamb meat
- flour
- vegetable or canola oil
- onions
- beef stock or beef broth
- potatoes - I use small white potatoes or small red potatoes
- carrots
- Tomato paste
- Worcestershire sauce
- Seasonings (garlic powder, dried thyme, black pepper, salt)
Equipment and Kitchen Tools Needed
-
slow cooker or crock pot
- large sauté pan or large skillet
-
wooden spoon
How to Make Stew
Step By Step Instructions
- Prepare the slow cooker with nonstick cooking spray.
- In a gallon size Ziploc freezer bag, add the flour and 1 teaspoon salt. Shake gently to combine. Add the meat to the bag, seal, and turn until the meat is entirely coated by the flour.
- In a large cast-iron skillet over medium-high heat, add the oil. Carefully add about half of the meat to the skillet and brown on all sides.
- Remove the seared beef and place in the slow cooker to keep warm. Repeat until all of the meat is browned.
- Add the onions to the skillet, and cook until softened, about five minutes. Stir often to avoid burning. Transfer the onions to the slow cooker.
- Pour about one cup of the beef broth into the skillet, scraping the bottom of the pan with a wooden spoon to remove any browned bits.
- Pour all of the broth from the skillet into the slow cooker.
Add the vegetables to the slow cooker over the meat. - In a large mixing bowl, combine the beef broth, remaining salt, garlic powder, dried thyme, black pepper, Worcestershire sauce, and tomato paste. Pour over the vegetables in the slow cooker.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Pro Tips and Timesaver Shortcuts
-
Chuck, tip or round beef roast are all good choices for stew. Marbled fat in the meat keep it moist and tender during a long braise.
- You can use frozen potatoes and carrots if you like. They save a little time as they are already cleaned and chopped.
- Be sure to brown the chunks of beef before placing them into the slow cooker. The browning adds a wonderful depth of flavor and color.
-
Variations, Notes, and Substitutions
-
You can substitute chicken broth for beef broth.
- You can substitute one bottle of Guinness beer or similar dark beer for two cups for two cups of the broth for a Guinness stew.
- You can make this on your stovetop in a large dutch oven. Just reduce to low heat, cover and simmer for 2 -2 ½hours.
Serving and Storage Suggestions
- Store leftovers in an airtight container.
-
This soup is nice to serve with a crusty bread for a cozy meal.
-
This soup tastes even better the next day.
Freezing Tips
You can freeze this stew.
To freeze this stew, pour into freezer containers, leaving at least 1-inch of space (because stews expand as they freeze).
Store for up to 4 months.
FAQ
And if you’re looking for more easy dinner recipes you have to try THESE family favorites:
Stovetop Beef Stew with Potatoes
Slow Cooker Irish Beef Stew
Ingredients
- 3 pounds cubed beef or lamb meat
- ⅔ cups flour
- 2 teaspoons salt divided
- ¼ cup vegetable or canola oil
- 2 large onions chopped in 1 inch pieces
- 8 cups beef broth divided
- 3 medium potatoes peeled and cubed in 2 inch pieces
- 1 pound carrots peeled and cut into Hawaiian inch pieces
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tomato paste
Instructions
- Prepare the slow cooker with nonstick cooking spray.
- In a gallon size Ziploc freezer bag, add the flour and 1 teaspoon salt. Shake gently to combine. Add the meat to the bag, seal, and turn until the meat is entirely coated by the flour.
- In a large cast-iron skillet over medium high heat, add the oil. Carefully add about half of the meat to the skillet and brown on all sides. Remove the brown meat and place in the slow cooker to keep warm. Repeat until all of the meat is browned.
- Add the onions to the skillet, and cook until softened, about five minutes. Stir often to avoid burning. Transfer the onions to the slow cooker.
- Pour about one cup of the beef broth into the skillet, scraping the bottom with a wooden spoon to remove any cooked on pieces. Pour all of the broth from the skillet into the slow cooker.
- Add the vegetables to the slow cooker over the meat.
- In a large mixing bowl, combine the beef broth, remaining salt, garlic powder, dried thyme, black pepper, Worcestershire sauce, and tomato paste. Pour over the vegetables in the slow cooker.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Notes
- Chuck, tip or round beef roast are all good choices for stew. Marbled fat in the meat keep it moist and tender during a long braise.
- You can use frozen potatoes and carrots if you like. They save a little time as they are already cleaned and chopped.
- Be sure to brown the chunks of beef before placing them into the slow cooker. The browning adds a wonderful depth of flavor and color.
Nutrition
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Tamara Bowman
I love Irish Beef Stew! And I love the smell of it cooking all day long in the slow cooker. AWESOME!
Sew Crafty Crochet
I love a good stew, and this one looks super delicious! Pinning!!