Slow Cooker Irish Beef Stew – A Cozy Meal for Any Night

This Slow Cooker Irish Beef Stew is a comforting winter dish featuring tender beef and hearty vegetables, perfect for chilly evenings.

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Prep Time 30

Cook Time 6

Resting Time 30

Total Time 7

Servings: 6 servings

Course: Dinner

Cuisine: Irish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew Base

2 lbs Beef Chuck You can substitute with brisket or round roast.
1/2 cup All-Purpose Flour Gluten-free flour works as a substitute.
to taste Salt and Pepper Adjust to your taste preferences.
2 tbsp Olive Oil Feel free to use vegetable oil or butter instead.
1 large Yellow Onion Shallots can be a lovely alternative.
3 medium Carrots You can swap with parsnips for a unique twist.
2 stalks Celery Stalks Can be omitted if you’re not a fan.
3 cloves Garlic Cloves Fresh or powdered garlic can be used.

For the Herbs and Seasonings

1 tbsp Fresh Thyme Dried thyme can be a suitable substitute.
1 tbsp Fresh Rosemary Dried rosemary works as well.
2 tsp Smoked Paprika Regular paprika provides a milder taste.
1 leaf Bay Leaf Remember to remove it before serving.
2 tbsp Tomato Paste Can be replaced with diced tomatoes if preferred.

For the Steady Base

4 medium Yellow Potatoes Any waxy variety will do.
2 tbsp Worcestershire Sauce Soy sauce is a great alternative.
1 cup Pale Ale Skip it and double the beef broth for a non-alcoholic option.
4 cups Beef Broth Low-sodium, homemade or store-bought works best.

For Thickening & Final Touches

2 tbsp Cornstarch or Flour Adjust according to your desired consistency.
1/2 cup Broth or Water Used in the thickening slurry to achieve the perfect texture.

Equipment

slow cooker
Dutch oven

Method

Step-by-Step Instructions

Start by coating the beef chuck in a mixture of flour, salt, and pepper inside a resealable bag. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Brown the coated beef in batches for about 4-5 minutes per side until it develops a rich, golden crust, then remove from heat.
Transfer the browned beef to your slow cooker and add in the onion, chopped carrots, celery, garlic, thyme, rosemary, paprika, bay leaf, tomato paste, yellow potatoes, and Worcestershire sauce. Pour in the pale ale and beef broth, ensuring the ingredients are well combined.
Cover the slow cooker and set it to low; let your stew cook undisturbed for about 6 hours.
After cooking time, remove the bay leaf and whisk together cornstarch or additional flour with a bit of broth or water to create a slurry. Stir this mixture into the slow cooker and let it cook on high for an additional 20-30 minutes, or until the broth thickens.
Allow the stew to rest for about 15-30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 120IUVitamin C: 10mgCalcium: 30mgIron: 4mg

Notes

Brown the beef properly to enhance flavor, adjust seasoning before serving, check doneness of the stew an hour before finishing. Store leftovers in an airtight container for up to 3-4 days.

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