Slow Cooker Irish Beef Stew

4.75 from 4 votes

This Slow Cooker Irish Stew is a hearty, comforting meal with tender meat, rich broth, and classic vegetables. Perfect for St. Patrick's Day, cold nights, meal prep, or a cozy family dinner!

Prep Time15

Cook Time6 15

Total Time6 30

Course: Dinner, Soup

Cuisine: Irish

Servings: people

Calories: 575.82kcal

Author: Sarah Hill

Equipment

Ingredients

1.5 pounds beef chuck, top round or beef stew meat cut into bite-sized pieces
½ cup all-purpose flour
Salt and pepper
2 tablespoons olive oil
1 yellow onion diced
2 carrots peeled and diced
2 celery stalks diced
2 garlic cloves minced
1 teaspoon salt
½ teaspoon black pepper
2 sprigs fresh thyme
1 sprig fresh rosemary
1 teaspoon smoked paprika
1 bay leaf
2 tablespoons tomato paste
1 pound yellow potatoes quartered
1 tablespoon Worcestershire sauce
1 12 ounce can or bottle pale ale, amber ale, or light brown ale, porter or stout
2 cups beef broth

Slurry

2 tablespoons cornstarch or flour (see instructions below)
¼ cup broth from the stew or water (see instructions below)

Instructions

Coat the meat chunks in flour, salt and black pepper in a large mixing bowl or plastic bag. In a Dutch oven or large pot, heat olive oil and heat on medium-high heat. Add the meat to the pan and saute until browned on all sides.1.5 pounds beef chuck, top round or beef stew meat
1.5 pounds beef chuck, top round or beef stew meat, ½ cup all-purpose flour, Salt and pepper, 2 tablespoons olive oil
Add the meat and all remaining stew ingredients to the slow cooker. Set the slow cooker to low and cook for 6 hours.
1 yellow onion, 2 carrots, 2 celery stalks, 2 garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1 teaspoon smoked paprika, 1 bay leaf, 2 tablespoons tomato paste, 1 pound yellow potatoes, 1 tablespoon Worcestershire sauce, 1 12 ounce can or bottle pale ale, amber ale, or light brown ale, porter or stout, 2 cups beef broth
Make a slurry by combining flour or cornstarch with broth from the stew or water. Whisk and add to the slow cooker to thicken.
2 tablespoons cornstarch or flour, ¼ cup broth from the stew or water
Let the stew sit for 15-30 minutes. Serve and enjoy!

Notes

Stovetop method: Brown the meat in a large pot or Dutch oven first, remove it, and set it aside. Add the onion, carrots, and celery to the pot and cook until slightly soft. Next, add in the garlic and cook for 1 minute. Add the remaining ingredients to the pot along with the meat. Cover and bring to a boil, then turn down the heat and simmer for 50-60 minutes until potatoes are tender.

Nutrition