Slow Cooker Irish Beef Stew
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
6 hrs
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Servings
8 servings
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Calories
5362 kcal
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Course
Main Course, Dinner
Slow Cooker Irish Beef Stew
Description
Slow Cooker Irish Beef Stew begins by seasoning cubes of beef chuck with salt and pepper and coating them with flour to thicken the stew. The beef is browned in oil to develop flavor before transferring to the slow cooker. Onions are then sautéed slowly until golden, forming a sweet base. Tomato paste and garlic are added to build umami and aromatic notes, followed by pouring in beef broth, Guinness beer, brown sugar, and fresh thyme which add depth and slight bitterness balanced by sweetness.
The vegetables—carrots and Yukon Gold potatoes—are added and cooked alongside the beef in the slow cooker on low heat for 6 to 8 hours, allowing flavors to meld and meat to become tender. The broth should develop a thick consistency from the flour coating; if not, a flour slurry can be made and added during cooking to thicken further.
This stew is rich and filling, combining tender meat with soft vegetables and a slightly thick broth. Parsley added at serving brightens the dish. It is suited for colder days or when a comforting, substantial meal is desired.
Instructions include careful browning of beef and gradual sautéing of onions to avoid burning. If thickness is insufficient, the provided slurry method enables adjusting the stew consistency near the end of cooking.
Ingredients
- 3 ½ pounds beef chuck cut into 1 and 1/2 inch cubes
- 2 tablespoons canola oil
- 2 onion finely diced
- 1 tablespoon tomato paste
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 1/4 cups Guinness beer divided quantity
- 1 ½ tablespoons brown sugar
- 1 tablespoon thyme fresh
- 1 pound carrot cut into 1 inch pieces
- 1 ½ pounds Yukon Gold potatoes cut into 1 inch pieces
- parsley fresh
- salt
- black pepper
Instructions
- Season beef with salt and pepper toss with flour to fully coat. Use all the flour.
- Heat a dutch oven over medium high heat. Add 1 tablespoon of oil. Brown beef on all sides, working in batches if necessary to avoid over crowding pan. Remove beef from pan and transfer to slow cooker.
- Return pan to heat, add another tablespoon of oil. Add the onions, season with salt and sauté until golden brown, about 20 minutes. Reduce heat as needed to avoid burning the onions.
- When onions are golden, add the tomato paste and garlic, stir until combined and a "fond" (the brown bits) is starting to develop on the bottom of the pot.
- Slowly whisk in the beef broth, scrapping up any brown bits on the bottom of the pan. Add 1/2 a cup of the Guinness, the brown sugar, and the fresh thyme. Whisk to combine.
- Add potatoes and carrots to slow cooker. Carefully pour broth over meat and vegetables.
- Set slow cooker to low and cook for 6-8 hours. If broth is not desired consistency, see notes for how to thicken it.
- When finished cooking, stir in the remaining 3/4 cup of Guinness and fresh chopped parsley. Taste and add salt and pepper to taste. Serve.
Notes
- Use a slurry of flour and hot broth to thicken the stew if the consistency is too thin at the end of cooking.
- Brown beef cubes thoroughly before slow cooking to enhance flavor and texture.
- Sauté onions slowly to a golden color to develop sweetness without burning.
- Cook stew on low for 6 to 8 hours to ensure tender meat and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 5362 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 536.2kcal | 27% |
| Carbohydrates | 26.1g | 9% |
| Protein | 42.88g | 86% |
| Fat | 28.55g | 44% |
| Saturated Fat | 10.56g | 53% |
| Cholesterol | 136.93mg | 46% |
| Sodium | 561.11mg | 23% |
| Potassium | 1311.9mg | 28% |
| Fiber | 4.52g | 18% |
| Sugar | 6.3g | 13% |
| Vitamin A | 9570IU | 191% |
| Vitamin C | 17.38mg | 19% |
| Calcium | 97.81mg | 10% |
| Iron | 7.68mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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