This hearty Irish-inspired beef stew is loaded with tender beef, vegetables, and stout, and is conveniently made in the slow cooker. Make it for St. Patrick’s Day or when you need to warm up with a bowl of cold-weather comfort food.
Adapted from Jessica Beacom and Stacie Hassing | The Real Food Table | Simon Element 2022
Our version of this classic dish is rich and flavorful thanks to stout beer, beef broth, and low and slow cooking. The stew is filled with tender hunks of beef and vegetables that just beg to be served over fluffy garlic mashed potatoes for the ultimate soul-warming, budget-friendly comfort food.–Jessica Beacom and Stacie Hassing
Why our testers loved this
There’s a whole bunch of reasons our recipe testers gobbled this crock pot Irish beef stew up. They loved the convenience of making it in the slow cooker, and were wowed by the “unbelievably tender beef” and “very flavorful sauce.” Tina Head was delighted with this “budget friendly comfort food” and was extremely pleased that it was a “truly versatile recipe.”
Leah Lemoine’s husband declared it “better than the Guinness stew at his favorite pub(!!!)”
Notes on ingredients
- Beef chuck roast–Look for a roast that has marbling throughout. It may be labeled as blade roast. If you prefer a richer stew, you could substitute boneless beef short ribs, as one of our testers did.
- Stout beer--To make this recipe gluten-free, use gluten-free beer. If you are avoiding alcohol, you can also substitute 2 cups of beef broth.
- Carrots and celery–If you want to boost the vegetable content of the stew, feel free to add extra carrots and/or celery.
How to make this recipe
- Season the beef with salt and pepper. Working in batches, brown the beef in oil and transfer it to the slow cooker.
- Sauté the onion in oil and 1/2 cup beef broth until softened. Add the garlic and cook briefly. Mix the onion and garlic into the beef in the slow cooker.
- Stir in the remaining ingredients. Cover and cook on low for 8 hours.
- Season to taste and serve.
Recipe FAQs
I don’t have a slow cooker. Can I make this in the oven?
Yes. Prepare the stew as directed through step 6, combining everything in a large Dutch oven. Pop it into a 225°F oven and let it burble away until the meat is tender, about 5 hours.
Can I make this stew in an Instant Pot or multicooker?
You sure can, and it even eliminates a dish to wash. Use the sauté function of your Instant Pot for steps 1 through 6, then combine everything in the pot and use the slow cooker function for cooking the stew until the meat is tender, about 8 hours.
How does this differ from traditional Irish stew?
Traditional Irish stew is usually made with lamb or mutton, and often contains potatoes in the stew itself. Both types of Irish stew contain other vegetables like carrots and onions and can be flavored with beer, stock, or wine.
Helpful tips
- Don’t overcrowd your skillet when browning the meat, or it will steam instead of browning. If the meat won’t fit comfortably in an even layer in 2 batches, split it into 3 batches and use an additional 2 teaspoons of oil.
- If you prefer a thicker beef stew, whisk 2 tablespoons of cornstarch into 2 tablespoons of cold water. When the stew is finished cooking, use the sauté function (if using a multicooker) or set your slow cooker to high and whisk in the cornstarch slurry. Cook until thickened.
- Store any leftovers in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- This recipe is suitable for dairy-free diets. To make it gluten-free, use gluten-free stout or replace it with beef broth.
More great beef stew recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Slow Cooker Irish Beef Stew
This hearty Irish-inspired beef stew is loaded with tender beef, vegetables, stout beer and is conveniently made in the slow cooker. Make it for St. Patrick’s day or to warm up with a bowl of cold weather comfort food.
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Pat the beef dry with paper towels, then season with salt and pepper.
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Place a large heavy-bottomed skillet or pot over medium-high heat. When hot, add 2 teaspoons of the oil and swirl to coat the bottom. Add half of the beef in a single layer and cook until well browned on all sides, about 7 minutes.
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Transfer to a 6-quart slow cooker. Repeat with 2 more teaspoons of the oil in the skillet and the remaining beef.
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Add the remaining 2 teaspoons oil to the skillet and decrease the heat to medium. Add the onion and 1/2 cup of the beef broth. Cook, scraping up any browned bits from the bottom of the skillet with a wooden spoon, until the onion starts to soften, 6 to 8 minutes.
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Add the garlic and cook, stirring occasionally, for about 1 minute.
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Transfer the onion and garlic to the slow cooker. Stir in the carrots, celery, beer, tomato paste, bay leaves, thyme, and remaining 1/2 cup broth. Cover and cook on low for 8 hours.
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Remove the bay leaves. Taste and season with salt and pepper. Serve over garlic mashed potatoes, if desired, and garnish with parsley or thyme, if using.
- Browning the meat–Don’t overcrowd your skillet when browning the meat, or it will steam instead of browning. If the meat won’t fit comfortably in an even layer in 2 batches, split it into 3 batches and use an additional 2 teaspoons of oil.
- Thicken the stew–If you prefer a thicker beef stew, whisk 2 tablespoons of cornstarch into 2 tablespoons of cold water. When the stew is finished cooking, use the sauté function (if using a multicooker) or set your slow cooker to high and whisk in the cornstarch slurry. Cook until thickened.
- Storage–Store any leftovers in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Dietary–This recipe is suitable for dairy-free diets. To make it gluten-free, use gluten-free stout or replace it with beef broth.
Serving: 1portionCalories: 411kcal (21%)Carbohydrates: 12g (4%)Protein: 35g (70%)Fat: 24g (37%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 117mg (39%)Sodium: 329mg (14%)Potassium: 938mg (27%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 7019IU (140%)Vitamin C: 8mg (10%)Calcium: 62mg (6%)Iron: 4mg (22%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
