Slow Cooker Irish Beef Stew

Elaine Douglas


Be sure to use a good Stout Beer.

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20 Min


4 Hr


Slow Cooker Crock Pot


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

Directions Step-By-Step

Beef - Sprinkle with salt and pepper and tenderize.
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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Irish
Dietary Needs: Dairy Free
Other Tags: For Kids, Healthy, Heirloom