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Slow Cooker Irish Beef Stew

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.

Prep Time
30 mins
Cook Time
8 hrs 30 mins
Total Time
8 hrs 45 mins
Servings: 6 servings
Calories: 411 kcal
Course: Main Course
Cuisine: Irish

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)

Instructions

    Cup of Yum
  1. Pat the beef dry with paper towels, then season with salt and pepper.
  2. 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.
  3. Transfer to a 6-quart slow cooker. Repeat with 2 more teaspoons of the oil in the skillet and the remaining beef.
  4. 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.
  5. Add the garlic and cook, stirring occasionally, for about 1 minute.
  6. 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.
  7. 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

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

% 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.