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    A Full Living » Blog » Soups and Stews

    Published: Feb 26, 2023 by Briana · This post may contain affiliate links.

    Slow Cooker Irish Stew

    Jump to Recipe Print Recipe
    slow cooker Irish stew

    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.

    close up shot of Irish beef stew in a white ceramic bowl, with large chunks of potatoes, carrots, peas, and parsnips, topped with parsley, black pepper, and flaky sea salt.

    Looking for more yummy Irish-inspired recipes? Be sure to try this Dutch oven corned beef and cabbage or Instant Pot corned beef and cabbage, this corned beef hash and eggs, or this Baileys coffee recipe!

    Jump to:
    • ❤️Why we love this recipe
    • 🥕Ingredients
    • ✨Substitutions & variations
    • 🔪Prep work
    • 📋Instructions
    • ✨Tips & tricks
    • 💭Frequently Asked Questions
    • More Recipes To Consider
    • 📖 Recipe
    • 💬 Community

    ❤️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.

    ingredients to make slow cooker irish beef stew laid out on plates and in bowls, labeled to denote each ingredient.
    • 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)

    cooked beef stew meat in a 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. (Image 2)

    Cook onions until softened, translucent, and starting to turn golden brown, about 5-7 minutes. (Image 3)

    yellow onions sliced thinly in the bottom of a dutch oven.
    cooked onions in the bottom of a dutch oven.

    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)

    cooked onions in a dutch oven with flour, tomato paste, and lots of seasonings.
    cooked seasonings in a dutch oven, pouring beer into the dutch oven.

    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)

    pouring beef stock into a slock cooker with cooked beef, onions, and garlic.
    beef stew in a slow cooker topped with bay leaves, and thyme.

    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)

    beef stock in a slow cooker with parsnips, carrots, and red potatoes.

    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)

    peas in a slow cooker with beef stew.
    hearty beef stew with potatoes, carrots, parsnips, and peas in a slow cooker.

    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!

    overhead shot of two bowls of irish beef stew with baguette, parsley, butter, and Irish soda bread surrounding the bowls.

    ✨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.

    Need supplies? Shop our Amazon store! Stock your pantry, and find all of our favorite kitchen tools! A Full Living LLC earns a small commission through purchases on our storefront to help support this site.

    💭Frequently Asked Questions

    How to store the leftovers?

    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.

    How to create a thicker stew:


    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

    • dutch oven corned beef and cabbage.
      Dutch Oven Corned Beef and Cabbage
    • dutch oven pot roast recipe
      Dutch Oven Pot Roast
    • corned beef hash and eggs.
      Corned Beef Hash and Eggs
    • instant pot corned beef and cabbage.
      Instant Pot Corned Beef and Cabbage

    Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!

    📖 Recipe

    slow cooker irish stew.

    Slow Cooker Irish Stew

    Make this hearty and comforting Slow Cooker Irish Stew with our easy, flavorful recipe. Tender beef, potatoes, carrots, parsnips, and peas simmer in a flavorful broth made with Guinness and aromatics to make a satisfying bite with little effort!
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 5 hours 15 minutes
    Total Time: 5 hours 25 minutes
    Servings: 8 servings
    Author: Briana

    Equipment

    • slow cooker
    • large dutch oven

    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. 
    • 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.
    • 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.

    Nutrition

    Calories: 448kcal | Carbohydrates: 47g | Protein: 34g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 1737mg | Potassium: 1561mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6632IU | Vitamin C: 49mg | Calcium: 126mg | Iron: 6mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Main Course, Soup
    Cuisine: American, Irish
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