Easy Slow Cooker Irish Beef Stew
An easy, tried and tested way to cook the most deliciously robust Irish beef stew with tender, melt-in-your-mouth beef. This easy slow cooker Irish beef stew has a secret ingredient that makes this dish so flavorful! Perfect way to celebrate St. Patrick’s Day or to enjoy as comfort food for a chilly evening!
Ingredients
- 1 kilo (2.2 lbs) Stewing beef (pref. chuck steak or roast), cubed
- Salt and Pepper, to taste
- 2 tbsp Flour
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1 large Onion, chopped
- 4 cloves Garlic cloves, crushed and peeled
- 4 medium Carrots, sliced diagonally
- 3 large red potatoes, cubed (roughly same size as carrots, more or less)
- 1 (12 oz) bottle of Guinness Stout Beer
- 1/2 cup reduced-sodium beef broth, adjust amount as needed
- 2 tbsp Balsamic Vinegar
- 2 tbsp Brown Sugar
- 2 bay leaves, fresh or dried
- 1 tbsp dried thyme
- 2 tbsp tomato paste or to taste
Instructions
- Liberally season the beef cubes with salt and pepper. Add the flour and coat the beef. The flour will help thicken the stew as it cooks.
- Heat a deep pan or large skillet. If using the Instant Pot Dutch Oven Slow Cooker, choose the saute function. Melt the butter and oil using medium-high heat. Brown the cubed beef to sear. Do it in batches to avoid overcrowding the meat. Place the beef cubes on a large platter as you cook. Searing is worth the work to add more depth of flavor.
- Quickly, sauté the onions and garlic in the remaining fat in the pan or the Instant Pot Dutch Oven Slow Cooker for a couple of minutes. Pour a little of the beer to deglaze the pan. Scrape all that yummy brown bits in there.
- Place the sauteed onions and garlic and everything else left on the pan on the slow cooker and add the beef cubes on top. Add the potatoes and carrots. Pour in the rest of the beer, beef broth, balsamic vinegar, and brown sugar. Add the dried thyme and bay leaves. Give it a quick stir. Cover and cook on low for about 6-8 hours in a regular slow cooker. 5 hours on low on the Instant Pot Dutch Oven Slow Cooker was sufficient to make the meat tender.
- Once the beef is already tender, add the tomato paste and stir to dilute. Cook for another 15 minutes or until fully heated through. If the stew is thicker than what you prefer, simply add some more beef broth. Taste and adjust seasoning as needed.
- Transfer to a serving platter and serve over mashed potatoes. In our house we love this with rice!
Notes
TIPS & TRICKS
Choose the right cut of meat: Irish stew is traditionally made with tougher cuts of beef like chuck, brisket, or round roast. These cuts have a lot of connective tissue that breaks down during the long cooking process, resulting in a tender and flavorful stew.
Brown the meat: Before adding the beef to the pot, make sure to brown it first. This step adds depth of flavor to the stew and creates a nice crust on the beef. Be sure to not overcrowd the pan and to work in batches if necessary to ensure that each piece of meat gets properly browned.
Use Guinness beer: Guinness is a traditional ingredient in Irish beef stew, and it adds a rich and complex flavor to the broth. If you prefer not to use beer, you can substitute beef broth or red wine.
Add the vegetables in stages: To ensure that the vegetables in your stew are cooked properly, add them in stages. Start with the root vegetables like potatoes and carrots, and then add in other vegetables like onions, celery, and garlic later on in the cooking process. This is especially important if you're cooking your Irish stew on the stovetop.
Don't forget the herbs and spices: Herbs and spices like thyme, rosemary, bay leaves, and black pepper add a depth of flavor to the stew. Be sure to tie the herbs together with kitchen twine or place them in a cheesecloth so that they are easy to remove once the stew is done.
Let the stew simmer low and slow: Irish beef stew should be cooked low and slow to allow the flavors to meld together and the meat to become tender. This can take anywhere from 2-3 hours, so plan accordingly.
Thicken the stew with flour or cornstarch: To thicken the broth, mix flour or cornstarch with water to create a slurry and add it to the stew during the last 15-20 minutes of cooking. This will create a rich and hearty broth.
Nutrition
Calories: 188kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 10mgSodium: 154mgPotassium: 603mgFiber: 3gSugar: 9gVitamin A: 7025IUVitamin C: 12mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!