Slow Cooker Irish beef Stew -

slow cooker irish stew in white bowl with crockpot in background

Slow Cooker Irish beef Stew

Tender beef cubes, potatoes and carrots slow cooked in a rich beef broth, infused with red wine and Guinness Stout Beer.

Course Soup

Cuisine Irish

Keyword Irish, stew,beef,Guiness,red wine

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 787kcal

Equipment

Slow cooker
cutting mat
Measuring Cups

Ingredients

2¾ pounds beef cubes
3 teaspoons salt
¾ cup olive oil
2½ teaspoons garlic powder
8 cups beef stock
2 cups Guiness Stout beer
2 cups red wine
4 tablespoons tomato paste
2 tablespoons sugar
3 bay leaves
½ teaspoon rosemary
2 teaspoons dried thyme
2 tablespoons Worchestershire sauce
4 ounces butter
3 tablespoons cornstarch (optional, stirred into ½ cup cold water to thicken the stew at the end of cooking if desired)
3 sticks celery (chopped)
3 pounds honey gold potatoes (cut into large cubes)
2 cups carrots (cut into 1-inch chunks)
1 large onion (chopped)
½ teaspoon black pepper
3 tablespoons fresh parsley (chopped)

Instructions

Heat your olive oil in a skillet or large heavy saucepan.
Season the meat cubes with salt. Brown the meat in a single layer in the hot oil. Turn the meat to brown on all sides.
Add the meat to the slow cooker.
Add one stick of butter and the onions to the skillet and saute onion until soft.
Add ½ cup of beef broth to the skillet to deglaze, scraping and browned bits off the bottom and sides of pan.
Pour skillet mixture over the meat in the slow cooker. Add potatoes, celery and carrots to cooker.
In a small deep bowl or large measuring cup, whisk together ½ cup water, 1 cup beef broth, Worchestershire sauce and flour. Try to whisk out any lumps as best as you can. Pour over ingredients in slow cooker. Stir to combine.
Add in tomato paste, herbs and sugar. Stir.
Cook on high for about 6 hours until the meat and vegetables are fork tender.

Notes

I find that the stew is a good consistency as is and it will thicken more as it cools, but if you prefer a thicker stew, mix the cornstarch slurry of 3 tablespoons cornstarch and 1/2 cup of water and mix into the stew. Remove lid from cooker and allow to cook for an additional 20 minutes.

Nutrition