Slow Cooker Irish Stew

5 from 2 votes

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!

Prep Time10

Cook Time5 15

Total Time5 25

Course: Main Course, Soup

Cuisine: American, Irish

Servings: servings

Calories: 448kcal

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