Slow Cooker Irish Beef Stew
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- beef stew meat - 1 lb, garlic - 3 cloves, minced onions - 1, chopped carrots - 2, chopped potatoes, russet - 2, peeled and chopped, flour (opt) - 2 tbsp, cooking oil (opt) - 1 tbsp, tomato paste - 2 tbsp, soy sauce - 1 tbsp, beef stock / broth - 2 t
- 1/4 c guinness (opt) - ¼ cup red wine (opt), bay leaves - 2, black pepper - ¼ tsp, peas (opt) - 1 cup
Garlic / Onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)
Potatoes - Prep as directed.
Optional step: Toss meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.
While meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it more soupy than stewy) and Guinness & red wine (if using) in slow cooker.
Transfer meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.
Cook on low for 6 to 7 hours or high for 3 to 4 until meat is falling apart and tender.
If using peas, microwave for ~1 minute and then fold them into stew.
Remove bay leaves. Season to taste with salt and pepper.