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Slow Cooker Irish Stew is the perfect way to celebrate St. Patrick’s Day or any day. Hearty and delicious!
Do you celebrate St. Patrick’s Day with a special dinner? This Irish stew is full of delicious flavor and loaded with beef, potatoes, and carrots. It is a great meal for St. Patty’s Day or any day.
Authentic Irish Stew is made with Guinness, the national beverage of Ireland. I made a substitute for Guinness in this recipe by using more beef broth in it’s place. So for those of you who want an authentic Irish Stew feel free to sub out a cup of the beef broth for Guinness.
Ingredients Needed
- Boneless Beef Chuck
- Beef Broth
- Tomato Paste
- Red Potatoes
- Carrots
- Onion
- Garlic
- All Purpose Flour
- Canola Oil
- Soy Sauce
- Sugar
- Dried Parsley, Dried Thyme, and Bay Leaves
- Salt and Pepper
- Guinness, optional
How to Make Irish Stew
- Combine flour, salt and pepper in a large zippered plastic bag. Add in meat and toss to coat.
- Heat oil in a large pan over medium high heat
- Add meag and brown on all sides.
- Place meat in slow cooker.
- Add onion into same pan that you cooked the meat in and cook until onion is golden brown.
- Add in beef broth, Guinness if desired, and garlic to the pan.
- Bring to a boil and deglaze pan.
- Add in parsley, thyme, bay leaves, sugar, soy sauce and tomato paste.
- Pour mixture into the crock pot, over the meat.
- Cook on high for 4 hours.
- Add in potatoes and carrots and cook one additional hour.
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Slow Cooker Irish Stew
Ingredients
- 3 lbs boneless beef chuck or stew meat
- 1/2 cup all purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup canola oil
- 1 large onion chopped
- 4 cups beef broth
- 4 tsp chopped garlic
- 2 Tbsp tomato paste
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 2 tsp dried parsley
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 lb. red potatoes quartered
- 3 carrots peeled and cut into one inch pieces
Instructions
- Combine flour, salt and pepper in a large zippered plastic bag. Add in meat and toss to coat.
- Heat oil in a large pan over medium high heat and cook meat until browned on all sides.
- Place meat in slow cooker.
- Add onion into same pan that you cooked the meat in and cook until onion is golden brown. Add in beef broth and garlic. Bring to a boil. Scrape up pieces of food from bottom of pan.
- Add in parsley, thyme, bay leaves, sugar, soy sauce and tomato paste.
- Pour mixture over meat.
- Cook on high for 4 hours and then add in potatoes and carrots and cook one additional hour.
Nutrition Facts:
Debbie says
can I do half Guinness and half beef broth and I can do it in crockpot right?
Leigh Anne says
Debbie, Sure you can do half and half and a crockpot is the same thing as a slow cooker.
Debbie says
Thank you Leigh Anne ??????
Shirley E Harlan says
As a person who can’t have any form of alcohol, I want to assure you that using Guinness Beer will not hurt you and has no alcoholic taste but does enhance all the other flavors. I would use about 1 1/2 tsp of sea salt in place of the soy sauce. I also would cook in a slow cooker for about 6 hrs then add the vegetables to continue cooking for an additional 2-3 hrs as this will ensure the potatoes and carrots are cooked.
Leigh says
Do you think you could cook on low setting for 8 hours with veggies added during last 1 hour of cooking? Thanks!
Leigh Anne says
That should work too
Herky Jerky says
Sounds good! …but if you want to keep it “authentic Irish”, you may want to reconsider the soy sauce… it’s use really never expanded significantly from the orient until after WWII. Highly doubt that it was an Irish staple.
Gomez Addams says
I wouldn’t worry about using Guinness, red wine, or any alcohol in this. It cooks for five hours so there will be zero alcohol left at the end. Besides, Guinness starts with less than 10% alcohol and wine is usually around 13% so it will easily burn off and leave a nice flavor nuance. I wouldn’t hesitate to feed it to my young grandchildren.
I also agree with Thom. Deglazing and incorporating the residue from browning will add even more flavor to it.
Jean says
The recipe already says to add the broth to the pan and scrape the residue…