Slow Cooker Irish Stew
User Reviews
4.0
3 reviews
Good
-
Prep Time
20 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 15 mins
-
Servings
8 bowls
-
Calories
284 kcal
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Course
Main Course
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Cuisine
Irish
Slow Cooker Irish Stew
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Slow Cooker Irish Stew is the most delicious hearty stew made with tender lamb or beef, vegetables, and a rich, savory broth. It is the ultimate comfort food, and the best part? You can throw it all together in your slow cooker and let it do the work for you.
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Ingredients
- 2 pounds yellow baby potatoes cut into 2-inch pieces
- 4 medium carrots cut into 1/2-inch pieces
- 1 medium yellow or white onion diced
- 1 tablespoon minced garlic about 3 cloves
- 2 pounds beef chuck roast or lamb shoulder, cut into 2-inch chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons vegetable oil divided
- 1/4 cup all-purpose flour
- 22 ounces Guinness beer
- 4 cups beef broth
- 1 cup red wine optional
- 3 sprigs fresh thyme
- 4 whole bay leaves
- 1 tablespoon chopped fresh parsley for garnish
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Instructions
- Peel and cut 2 pounds yellow baby potatoes into 2-inch pieces, 4 medium carrots into 1/2 inch pieces, and dice 1 medium yellow or white onion. Prepare 1 tablespoon minced garlic.
- User paper towels to pat dry 2 pounds beef chuck roast and cut into 2-inch chunks. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 2 tablespoons vegetable oil in a Dutch oven over high heat. Add the meat in batches and brown on all sides. Transfer browned meat to the slow cooker.
- Reduce heat to medium and add the remaining 2 tablespoons vegetable oil. Add the diced onion and cook for 3 minutes, until softened. Stir in the minced garlic and cook for 2 minutes.
- Sprinkle in 1/4 cup all-purpose flour and cook for 3 minutes, stirring constantly. Slowly pour in 22 ounces Guinness Beer, 4 cups beef broth, and 1 cup red wine (if using), stirring to deglaze the pot.
- Transfer the mixture to the slow cooker, adding the potatoes, carrots, 3 sprigs fresh thyme and 4 whole bay leaves.
- Cover the slow cooker with the lid and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the meat and vegetables are tender.
- For a thicker broth, remove the lid for the last 30 to 45 minutes of cooking.
- Remove thyme sprigs and bay leaves. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with 1 tablespoon chopped fresh parsley.
Nutrition Information
Show Details
Serving
1serving
Calories
284kcal
(14%)
Carbohydrates
31g
(10%)
Protein
19g
(38%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Cholesterol
46mg
(15%)
Sodium
819mg
(34%)
Potassium
937mg
(27%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
5120IU
(102%)
Vitamin C
26mg
(29%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8bowls
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 284kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 819mg | 34% |
| Potassium | 937mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 5120IU | 102% |
| Vitamin C | 26mg | 29% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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