Slow Cooker Irish Beef Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs 15 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
Description
Using trimmed beef chuck roast cut into uniform cubes, this recipe starts by seasoning and browning the beef in batches to develop a rich outer crust. The browned meat is layered into a slow cooker along with sautéed onions, garlic, carrots, celery, tomato paste, bay leaves, thyme, and stout beer or beef broth. The mixture cooks slowly for eight hours on low, allowing the beef to become tender and the flavors to meld.
The stew delivers a robust, savory taste complemented by the mellow sweetness of the vegetables and the slight bitterness of stout beer, which adds complexity without overpowering. The texture is thickened as desired by adding a cornstarch slurry after cooking.
This dish pairs well with garlic mashed potatoes, which soak up the stew’s juices, creating a satisfying meal. Fresh parsley garnishes add color and brightness to the finished stew.
Leftovers keep well refrigerated for up to four days or frozen for longer storage. Use a gluten-free stout or substitute beef broth to accommodate dietary restrictions.
Ingredients
- 2 1/4 pounds beef chuck roast trimmed of excess fat and cut into 3/4-inch (19 mm) cubes, boneless
- salt fine sea salt and freshly ground
- black pepper fine sea salt and freshly ground
- 6 teaspoons extra-virgin olive oil divided, or avocado oil
- 1 large (9 oz) yellow onion diced (about 2 1/2 cups)
- 1 cup beef broth divided, low-sodium
- 4 garlic minced, cloves
- 4 medium (9 oz) carrot peeled and sliced 1/4-inch (6 mm) thick
- 3 medium (6 oz) celery sliced 1/4-inch (6 mm) thick, stalks
- One (15- to 16-ounce) can stout beer or 2 cups low sodium beef broth
- 1/4 cup tomato paste
- 2 bay leaf
- 1 teaspoon thyme dried
- Garlic mashed potatoes for serving (optional)
- parsley for garnish (optional, chopped fresh or thyme
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
- Brown beef in batches to prevent steaming and ensure proper caramelization.
- For a thicker stew, mix cornstarch with cold water and stir into the finished stew, then cook until thickened.
- Store leftovers in airtight containers refrigerated for up to 4 days or frozen for up to 3 months.
- Use gluten-free stout beer or replace with beef broth to make this recipe gluten-free.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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