Irish Beef Stew (Slow Cooker)
I love slow cooker recipes and when I saw this Drunken Irish Stew on Sydney's site, Crepes of Wrath, I knew I wanted to make a slow cooker version of it. Who doesn't love a beef stew? And a beef stew made in a crockpot is a winner! Serve it with a small salad and some crusty bread and you have comfort food and the perfect Sunday dinner on a cold night.
I had to resist opening the slow cooker every hour…the house smelled so good, it took all I could muster to not make a bowl before the 6 or 7 hours was up.
I put all of the veggies in the my crockpot first, then add the meat after it's browned. Next, the broth you simmered on the stove along with two bay leaves.
The result is a nice medley of tender beef, wonderfully flavored veggies and the broth is so flavorful with both beer and red wine. This is a winner and is going to make it into our regular rotation!
Do you have a slow cooker favorite or a favorite beef stew recipe?
Irish Beef Stew (Slow Cooker) Recipe
Yield: 4-6
Prep Time: 35 min
Cook Time: 9 hours
Total Time: 9 hours 35 minutes
A slow cooker beef stew that's easy to prepare. Full of flavor from the beef broth, red wine and Irish beer; the ultimate comfort food.
Ingredients:
- 2 lbs russet potatoes, peeled & cut into 1/2-inch pieces, approx. 2 cups
- 2 lbs baby red potatoes, peeled & cut into 1/2-inch pieces, approx. 2 cups
- 4 stalks celery, chopped, approx. 1 1/2 cups
- 4-5 carrots, peeled, cut into 1/2-inch pieces, approx. 2 cups
- 1 medium yellow or white onion, roughly chopped
- 2 Tbsp extra-virgin olive oil
- 1 3/4 lbs stew beef, cut into 1-inch pieces
- 3 garlic cloves, minced
- 2 Tbsp salted butter
- 2 cups low sodium beef broth
- 3/4 cup red wine
- 3/4 cup Guinness
- 2 Tbsp tomato paste
- 1 Tbsp white sugar
- 1 Tbsp soy sauce
- 1/2 Tbsp dried thyme
- 2 bay leaves
- 1 Tbsp cornstarch + 1 Tbsp water
- salt and pepper, to taste
Directions:
- Place the chopped vegetables into the crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef.
- In a large, heavy bottomed skillet, heat olive oil at medium to medium-high heat. Add beef to the pan and brown on all sides, about 5 to 7 minutes. Add garlic and cook for one minute, do not burn the garlic. Season with salt and pepper. Remove the beef and add to the crockpot on top of the vegetables.
- Turn the skillet back up to medium heat. To the skillet, add butter until it's melted. Add beef broth, red wine, beer, tomato paste, sugar, soy sauce and thyme. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. Bring to a boil, allow to boil for at least two minutes. Then lower heat to low and allow to simmer for 10 minutes. Season with salt and pepper to taste. Add cornstarch and water and stir together.
- Pour broth mixture into the crockpot over vegetables and beef. Add bay leaves and cook on high for 4-6 hours or 6 to 9 hours on low.
- Skim the fat from the stew, if needed, before serving.
Cook's notes:
You can buy a chuck roast or round cut (except top round). I actually looked this up on this site in the store on my iPhone. But then, I opted to buy stew beef already cut up by my grocer's meat department because I needed less than 2 pounds.
Recipe modified for the slow cooker from Crepes of Wrath.
Have you tried this recipe?
Disclosure: There are a couple of affiliate links in this post. What does this mean? If you click on the link and make a purchase, I'll make enough to buy a cup of coffee…so thanks!
I made this last weekend and we enjoyed every bite. This smells so good cooking and has an even better flavor! A perfect beef stew. Thank you!
It doesn’t seem like enough liquid. It doesn’t cover all the veggies. I guess I’ll find out in a few hours.
It’s so good and great for freezing or having for lunch the next day too! Stay warm friend!
Made this stew for pre-St. Patrick’s Day dinner and everyone loved it. Had no wine, so added a little more Guinness and broth. I also added some diced tomatoes and peas during last hour of cooking. I did drain meat after browning because I was afraid there would be too much fat. Also forgot bay leaf, but flavor was really good. Next time will not add as many Russet potatoes. A really successful stew!
This doesn’t make enough liquid to completely submerge the veg and meat. Is that an issue?
Do you think substituting venison for beef would work? My boyfriend hunts every year and with me as a vegetarian, the meat doesn’t get used up fast. He loves stews but doesn’t eat too much beef because he also likes sustainable resources. Either way, this sounds delicious!
Made this for my husband’s late birthday dinner last night and he’s still going on about how delicious it was. Definitely tops my mom’s Irish beef stew!
Can anyone tell me what size crockpot is ideal for this recipe?
Hi Erin,
I use a 7 quart oval slow cooker…hope that helps!
I am making this right now, I can’t wait to eat it! I have to really use my will power to not lift the lid. It smells amazing!
So funny that you say that, John! I’m always opening it and mixing things up. I know they say you are not supposed to open the lid but I always do. Haha
Wow, that does look amazing. I actually feel very in the mood for fall comfort foods despite the temp here in Tampa hovering around 90. This looks delicious. I’m definitely a soup and stew person! Will have to try this. Thank you!