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Slow Cooker Irish Beef Stew

A hearty and flavorful beef stew that simmers beautifully in a slow cooker, perfect for cozy occasions.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 to 3 pounds beef chuck roast, cut into 1.5-inch cubes Use chuck roast for tenderness.
  • 1.5 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons all-purpose flour Coat beef to help form gravy.
  • 2 tablespoons olive oil or avocado oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 large carrots, cut into chunky pieces
  • 1.5 pounds baby potatoes or Yukon Golds, halved or quartered
  • 2 tablespoons tomato paste
  • 1.5 cups beef stock or broth, low sodium
  • 1 cup Irish stout or ale, optional but awesome Use Guinness for best flavor.
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional for thickening
  • 2 tablespoons chopped fresh parsley for serving

Method
 

Preparation
  1. Pat the beef dry. Toss with salt, pepper, and flour until lightly coated.
  2. Heat oil in a skillet over medium-high. Work in batches and sear the beef until it’s browned on two sides.
  3. Move the beef into the slow cooker. Add onion and garlic to the hot skillet with a splash of the stout or broth. Scrape up the browned bits and stir in tomato paste.
  4. Pour the mixture into the slow cooker along with the carrots and potatoes.
  5. Add the remaining stout and beef broth, followed by Worcestershire, thyme, and bay leaves.
  6. Cook on Low for 8 to 9 hours or on High for 4 to 5 hours.
  7. Stir in the cornstarch slurry for the last 15 minutes if you want a thicker gravy.
  8. Taste and adjust salt and pepper. Finish with fresh parsley and serve.

Notes

This stew can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently and add broth if too thick.