Enjoy a warm bowl of delicious Slow Cooker Irish Beef Stew! Tender beef chunks, hearty vegetables, and a flavorful broth make for a comforting meal perfect for a chilly evening. This stress-free dinner is very hands-off, and bursting with flavor.
Looking for more yummy Irish-inspired recipes? Be sure to try this Dutch oven corned beef and cabbage, this Instant Pot corned beef and cabbage, this corned beef hash and eggs, or this Baileys coffee recipe!
You may also like this Dutch oven pot roast or this slow cooker sirloin tip roast!
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❤️Why we love this recipe
- Convenience. The slow cooker does most of the work for you! After searing the beef and cooking the aromatics, transfer the meat and veggies to the slow cooker and let it simmer away all day. It's a great hands-off option.
- Flavor. The combination of tender beef potatoes, carrots, parsnips, and peas simmered in a rich broth flavored with herbs and spices creates a delicious and hearty stew.
- Comfort food. This slow cooker Guinness beef stew recipe is a classic comfort food that is perfect for a chilly day. Serve it with crusty bread, mashed potatoes, or rice for a complete and filling meal.
- Budget-friendly. Irish stew is an economical meal that is made with affordable ingredients like beef stew meat, vegetables, and broth. It's a great way to feed a crowd or stretch your food budget.
- Perfect for St. Patrick's Day. This authentic Irish stew is the perfect meal to make for a St. Patty's Day celebration since it's made with wholesome and traditional Irish foods.
🥕Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Olive oil & butter
- Beef stew meat - Cut into bite-sized pieces.
- Kosher salt & black pepper
- Potatoes
- Carrots
- Parsnips - Optional, and can be replaced with more carrots.
- Onions
- Garlic
- Tomato paste
- All purpose flour - For a thicker stew.
- Dark stout beer - We like using Guinness beer.
- Beef broth - Beef stock can also be used.
- Worcestershire sauce
- Bay leaves
- Dried seasonings - Thyme, oregano, rosemary, and smoked paprika.
- Peas - Optional. We used frozen peas.
- Fresh herbs - We like using fresh parsley and fresh thyme.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this slow cooker stew.
- Swap the protein. Swap beef for lamb for a delicious Irish beef stew recipe.
- Change the cooking liquid. Use some chicken broth if you don't have any beef stock or broth. If using lamb, feel free to use some lamb stock!
- No beer. You can omit the beer and replace it with an equal amount of beef broth.
- Leave out the peas. If you don't have peas or don't like them, feel free to just leave it out.
- Gluten free. Swap the all purpose flour for xanthan gum or cornstarch to thicken the stew.
- Add other root vegetables. You can add turnips, or rutabaga for additional flavor and texture.
- Add barley. For a heartier stew, you can add some rinsed barley to the slow cooker and cook it alongside the other ingredients.
🔪Prep work
- Thinly slice the onions.
- Peel and cut the parsnips and carrots into large chunks.
- Mince garlic.
- Wash potatoes, and peel if desired. If the potatoes are large, cut them into chunks.
- Dry off the beef stew meat with paper towels and cut into bite-sized pieces.
- Preheat a large Dutch oven or heavy bottom pan on the stove over medium heat.
- Measure out all remaining ingredients.
📋Instructions
In a heavy bottom pan on the stovetop, and the olive oil. Increase to medium-high heat.
Season the meat very well with kosher salt and black pepper. Add the beef stew meat and cook in batches, browning on at least two sides to lock in the moisture, then transfer meat to the slow cooker and set aside. Do not clean the Dutch oven. (Image 1)
Lower the heat to medium, then add in butter to melt, followed by the onions, with a good pinch of salt and pepper. (Image 2)
Cook onions until softened, translucent, and starting to turn golden brown, about 5-7 minutes. (Image 3)
Add flour, garlic, tomato paste, oregano, thyme, and smoked paprika to the dutch oven. Cook for 2-3 minutes until the tomato paste deepens in the color. (Image 4)
Deglaze with the Guinness (or beef stock if not using beer) and cook for a few minutes to cook off the alcohol in the beer. (Image 5)
Pour the onion and beer mixture over the beef in the slow cooker, followed by the beef stock, and Worcestershire sauce. (Image 6)
Add bay leaves and thyme sprigs. Cook on high for 1.5 hours. (Image 7)
After 1 hour, add the potatoes, carrots, and parsnips, with a big pinch of salt and pepper. Cook for an additional 2.5 hours. (Image 8)
At hour 3, add in the optional peas, and continue cooking for 1 hour. (Image 9)
Finally, remove the bay leaves, and thyme sprigs. Adjust the seasonings to taste. (Image 10)
Ladle into bowls. Garnish with fresh parsley, thyme, salt, and pepper, then serve with a hearty bread like a baguette, Irish soda bread, or rye bread. Enjoy!
✨Tips & tricks
- Use high-quality broth or stock to enhance the flavor of the stew.
- Brown the beef before adding it to the slow cooker. This will add a deeper flavor to the stew and help to thicken the sauce.
- Don't skip cooking the onions, garlic, and tomato paste either. This creates the base for the stew that will help infuse a ton of flavor when slow cooking.
- Don't add the peas until the end of the cooking time. Frozen peas can become mushy if they are cooked for too long.
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💭Frequently Asked Questions
Store leftovers in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave.
To freeze, allow leftovers to cool completely. Transfer to a freezer-safe container and store for up to 3 months. Defrost in the fridge overnight, and reheat in the microwave or on the stovetop.
If you prefer a thicker stew, simply use less broth. You can also add a cornstarch slurry to the slow cooker, with the lid removed during the last 15 minutes of cooking to thicken it up.
More Recipes To Consider
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📖 Recipe
Slow Cooker Irish Stew
Equipment
- slow cooker
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into chunks
- 1.5 tablespoons kosher salt, divided
- 1 teaspoon coarse ground black pepper, divided
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- ¼ cup all-purpose flour (30 grams)
- 2 tablespoons tomato paste
- 8 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons oregano
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 14.9 ounces Guinness beer (14.9 ounces)
- 4 cups beef stock (add until the desired consistency of the stew is reached)
- 2 tablespoons Worcestershire sauce
- 3 whole bay leaves
- 3 sprigs thyme
- 1.5 pounds baby potatoes
- 4 large carrots, cut into chunks
- 3 large parsnips, cut into chunks (optional, can be replaced with more carrots or omitted)
- 2 cups peas
Instructions
- Heat a dutch oven on the stovetop over medium heat. Increase to medium-high heat, then add 2 tablespoons of olive oil. Season the meat with 2 teaspoons of kosher salt, and ½ teaspoon of black pepper. Add to the hot pot, then cook in batches, browning on at least two sides to lock in the moisture, then transfer meat to the slow cooker and set aside. Do not clean the Dutch oven.
- Lower the heat to medium, then add in butter to melt, followed by the onions, with a good pinch of salt and pepper. Cook onions until softened, translucent, and starting to turn golden brown, about 5-7 minutes.
- Add flour, garlic, tomato paste, oregano, thyme, and smoked paprika to the dutch oven. Cook for 2-3 minutes until the tomato paste deepens in the color. Deglaze with the Guinness (or beef stock) and cook for a few minutes to cook off the alcohol in the beer.
- Pour the onion and beer mixture over the beef in the slow cooker, followed by the beef stock, and Worcestershire sauce. Add bay leaves and thyme sprigs. Cook on high for 1.5 hours.
- After 1 hour, add the potatoes, carrots, and parsnips, with a big pinch of salt and pepper. Cook for an additional 2.5 hours.
- At hour 3, add in the optional peas, and continue cooking for 1 hour. Finally, remove the bay leaves, and thyme sprigs. Adjust the seasonings to taste.
- Store leftovers in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave. To freeze, allow leftovers to cool completely. Transfer to a freezer-safe container and store for up to 3 months. Defrost in the fridge overnight, and reheat in the microwave or on the stovetop.
Notes
- Adjust salt and seasonings to taste.
- If you prefer a thicker stew, simply use less broth. You can also add a cornstarch slurry to the slow cooker, with the lid removed during the last 15 minutes of cooking to thicken it up.
- Use high-quality broth or stock to enhance the flavor of the stew.
- Brown the beef before adding it to the slow cooker. This will add a deeper flavor to the stew and help to thicken the sauce.
- Don't skip cooking the onions, garlic, and tomato paste either. This creates the base for the stew that will help infuse a ton of flavor when slow cooking.
- Don't add the peas until the end of the cooking time. Frozen peas can become mushy if they are cooked for too long.
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