Slow Cooker Irish Beef Stew
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
8 hrs 30 mins
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Total Time
8 hrs 45 mins
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Servings
6 servings
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Calories
411 kcal
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Course
Main Course
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Cuisine
Irish
Slow Cooker Irish Beef Stew
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This hearty Irish-inspired beef stew is loaded with tender beef, vegetables, stout beer and is conveniently made in the slow cooker. Make it for St. Patrick's day or to warm up with a bowl of cold weather comfort food.
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Ingredients
- 2 1/4 pounds boneless beef chuck roast trimmed of excess fat and cut into 3/4-inch (19 mm) cubes
- fine sea salt and freshly ground black pepper
- 6 teaspoons extra-virgin olive oil or avocado oil divided
- 1 large (9 oz) yellow onion diced (about 2 1/2 cups)
- 1 cup low-sodium beef broth divided
- 4 garlic cloves minced
- 4 medium (9 oz) carrots peeled and sliced 1/4-inch (6 mm) thick
- 3 medium (6 oz) celery stalks sliced 1/4-inch (6 mm) thick
- One (15- to 16-ounce) can stout beer or 2 cups low sodium beef broth
- 1/4 cup tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Garlic mashed potatoes for serving (optional)
- Chopped fresh parsley or thyme for garnish (optional)
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Instructions
- Pat the beef dry with paper towels, then season with salt and pepper.
- Place a large heavy-bottomed skillet or pot over medium-high heat. When hot, add 2 teaspoons of the oil and swirl to coat the bottom. Add half of the beef in a single layer and cook until well browned on all sides, about 7 minutes.
- Transfer to a 6-quart slow cooker. Repeat with 2 more teaspoons of the oil in the skillet and the remaining beef.
- Add the remaining 2 teaspoons oil to the skillet and decrease the heat to medium. Add the onion and 1/2 cup of the beef broth. Cook, scraping up any browned bits from the bottom of the skillet with a wooden spoon, until the onion starts to soften, 6 to 8 minutes.
- Add the garlic and cook, stirring occasionally, for about 1 minute.
- Transfer the onion and garlic to the slow cooker. Stir in the carrots, celery, beer, tomato paste, bay leaves, thyme, and remaining 1/2 cup broth. Cover and cook on low for 8 hours.
- Remove the bay leaves. Taste and season with salt and pepper. Serve over garlic mashed potatoes, if desired, and garnish with parsley or thyme, if using.
Notes
- Browning the meat--Don't overcrowd your skillet when browning the meat; it will steam instead of browning. If the meat won't fit comfortably in an even layer in 2 batches, divide it into 3 batches and use an additional 2 teaspoons of oil.
- Thicken the stew--If you prefer a thicker beef stew, whisk 2 tablespoons of cornstarch into 2 tablespoons of cold water. When the stew is finished cooking, use the sauté function (if using a multicooker) or set your slow cooker to high and whisk in the cornstarch slurry. Cook until thickened.
- Storage--Store any leftovers in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Dietary--This recipe is suitable for dairy-free diets. To make it gluten-free, use gluten-free stout or replace it with beef broth.
Nutrition Information
Show Details
Serving
1portion
Calories
411kcal
(21%)
Carbohydrates
12g
(4%)
Protein
35g
(70%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
329mg
(14%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 411kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 329mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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