- Meat and poultry
- Cuts of beef
- Stewing steak
This winter warming stew is simply divine. Enjoy with crusty fresh bread, if desired.
500 people made this
- 2 tablespoons olive oil
- 3 tablespoons plain flour
- 900g beef stewing steak, cut into 3.75cm cubes
- 450g carrots, peeled and cut into 2.5cm chunks
- 6 large potatoes, peeled and cut into large chunks
- 1 onion, cut into large chunks
- 2 cloves garlic, finely chopped
- 500ml beef stock
- 170g tomato puree
- 340ml Irish stout beer, such as Guinness
- 1 tablespoon cold water
- 1 tablespoon cornflour
MethodPrep:30min ›Cook:6hr ›Ready in:6hr30min
- Heat the oil in a large frying pan over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef stock and tomato puree and pour into the slow cooker along with the beer.
- Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornflour in cold water and then stir into the stock. Simmer on the High setting for a few minutes to thicken.
Reviews & ratingsAverage global rating:(172)
Reviews in English (129)
WOW! Tried my first stew weeks ago and too be honest it was extremely watery and bland Spotted this recipe and thought I'd give it a try...and thank goodness I did. This has got to be the most delicious stew I have ever tasted. I used just over 2lb of beef and then followed the recipe that was given. Cooked it for 6 hours on high and added dumplings for the last 15 minutes (have reviewed dumpling recipe and would definitely recommend that you give that a go and add to stew). Thank you for a delicious recipe that is perfect for those winter nights.*note: Aldi Guinness is cheaper than branded.-10 Nov 2013
Easy and delicious, plus enough left over for the freezer-20 Mar 2013
Best Irish stew I've ever cooked. Easy to make and tasted divine. The Guinness made all the difference. Going to be a favourite in our house from now on. Thank you-17 Mar 2013
- 1.5lbs chuck roast cut into 1.5-inch pieces or pre-cut stew meat
- 1/4 cup flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 2lbs Yukon Gold potatoes halved or quartered depending on size
- 1lb baby carrots
- 2 tablespoons butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 cans beef broth approximately 40 ounces
- 1 small can tomato paste
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch added to 2 tablespoons cold water
- 1 tablespoons dried thyme
- 1 tsp dried parsley flakes
- 2 bay leaves
- Fresh parsley for garnish
Cut roast into 1.5-inch bite-size chunks and place them in a gallon-size resealable bag. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
Heat olive oil in a large heavy-bottom skillet or pot. Add coated meat and brown each piece on all sides.
While meat is browning, cut potatoes and carrots, and place both in the bottom of a slow cooker.
When the meat is browned, layer the meat on top of the potatoes and carrots and leave the remaining juices in the skillet.
Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then sauté onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the slow cooker.
Add thyme, parsley flakes, and bay leaves.
Cook on low for 7-8 hours or on high for approximately 4 hours. Thirty minutes before serving, check the taste of the broth and add salt, pepper, or seasonings as needed. Allow it to cook for another 30 minutes after adding seasonings. Remove bay leaves before serving. Garnish with fresh parsley.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Beef: Use cheap stew meat here. This cooks for a long time in the crockpot and will get tender this way.
- Broth: I recommend beef broth for the best flavor and color. If you only have chicken, I strongly recommend adding 1 tablespoon soy sauce and 1 extra teaspoon Worcestershire sauce to the stew (reduce the salt to taste).
- Vegetables: Carrots, potatoes and celery are classic in an Irish stew. Feel free to leave out the celery if you don’t like it.
A note about the liquid: I used to use a dark beer in Irish stew when my kids were still on baby/toddler meals, but now the older two are eating all of the same foods as we do and they hate the taste of beer. So, I now use stock vs beer.
If you want to use beer, I STRONGLY recommend taking the time to at least sauté the onions. Use the beer to deglaze the pan and simmer for a couple of minutes to cook off some of the alcohol.
What kind of beer goes in Guinness Stew?
The not-so-secret ingredient that goes into Guinness Stew that gives the sauce the deep flavour and colour is Guinness Beer.
Guinness Beer is so dark it is almost black and it’s why the gravy of the stew is such a beautiful deep brown colour. Guinness is also much richer than most beers, which you can see just by looking at the thick creamy head (the foam) that Guinness is famed for.
It’s pretty widely available these days – here in Australia, you’ll find it at most liquor stores.
Slow-Cooker Irish Beef Stew Recipe
For some people St. Patricks Day is one big Irish holiday celebration. But in our family St. Patricks Day is all about looking for lucky shamrocks and trapping a leprechaun, a mischievous fairy-elf type creature from Irish folklore. My kids have heard many stories about pots of gold at the ends of rainbows and if they can trap a leprechaun, there is a good chance they might find enough gold to pay their way through college. Gold is currently valued at over $1100 an ounce!
Just last night both my daughters were choosing classes for next fall. Abbi will be going to high school and Mimi will move on from her elementary school to junior high. Both girls know how tricky leprechauns can be and this year they helped Eli build a trap to finally catch one. It seems like yesterday Rob and I were both helping the girls build their traps in first grade. So far we are 0-2 in catching one but we are hopeful with Elis trap. With the help of his sisters, they built a thoughtful and clever trap that may redeem previous attempts and restore our good family name. Even if they dont catch one, its a bittersweet reality for my husband and I. This is our last leprechaun trap project, the first of many lasts to come.
My kids are my pot of gold, a priceless treasure like no other. Unlike the leprechaun, there is no trickery involved to find this treasure I carry each day in my heart. To think how quickly my kids are growing makes me appreciate the moments I have with them.
Today I have an Irish Beef Slow-Cooker recipe for you. What makes this beef stew Irish is debatable. Traditional Irish stew is made with lamb or mutton with potatoes and onions. It was a poor mans peasant dish. But like many recipes passed down through the generations being adapted ever so slightly from the family original, Irish stew is more commonly made with beef and other vegetables such as carrots and celery. A more modern take on Irish stew now includes the adding of stout beer which is an acquired taste I personally enjoy my kids, not so much.
I like this recipe because you can add all your ingredients to a slow cooker at the beginning of the day and let the cooker do all the work. This way when its time for dinner, its already made and you can discuss the more important issues of the day with your children, like whether or not they found any four-leaf clovers and if they were successful finding the leprechaun or his pot of gold. Enjoy the stew and their stories.
Happy St. Patricks Day.
How To Make Beef & Stout Stew
To make this delicious and easy stew you will need:
- stew beef, cubed
- Worcestershire Sauce
- fresh thyme
- beef broth
- stout beer
- bay leaves
- salt and pepper
- instant mashed potato flakes (optional)
This amazing stew is a dump and go classic! Start by adding beef to your slow cooker. Any stew meat will do here. The long cooking time and the beer will both serve to tenderize your meat. Being lazy, I prefer to purchase stew meat that is already cut into chunks. If you would rather cut your own, chuck roast is a great choice.
Next, add all vegetables, potatoes, Worcestershire sauce, thyme, garlic and rosemary to slow cooker. Broth and beer will follow. Stir all ingredients to combine. Bay leaves are added last and can be placed right on top, Cover and cook on low for 8-12 hours (I aim for 10 when possible).
When you are ready to serve your stew, first remove the bay leaves, Then stir all ingredients again. You will want to taste your stew at this point so that you can add salt and/or pepper based on your preferences. You can also adjust the consistency. If you want to thicken the stew, add one tablespoon of instant mashed potato flakes to your slow cooker and stir. if it is still not thick enough for your liking, continue to add potato flakes, one tablespoon at a time, stirring in between until desired consistency is achieved.
Slow Cooker Irish Beef Stew
Earlier this year my husband and I had our DNA tested and while I always knew I was Irish (8%), we were both surprised to learn that Rich is also Irish! I guess that explains the blue eyes in our four year old, eh?
To celebrate the fact that our kids are way more Irish than we thought, I’m sharing one of their favorite meals: Slow Cooker Irish Beef Stew. My husband loves Guinness so I added a bit to deepen the flavor but you can certainly leave it out.
What’s great about this one-pot dish is that the slow cooker does all of the work. After giving the beef a quick sear in a hot pan, you simply toss it into the slow cooker along with carrots, onions, potatoes, garlic and fresh thyme.
One reason I love cooking with Little Potato Company Creamer potatoes is because they come pre-washed and ready to use. You’re welcome to halve them but they’re small enough (and I’m lazy enough) to leave whole.
Right before serving, I like to add in a cup or two of frozen peas. My boys love them and they add great color to the dish.
If you have leftovers, pop them in the freezer for another day or enjoy them for lunch later on in the week. This dish tastes even better the next day and freezes extremely well.
Looking to make smoked brisket, but don’t have a smoker? Give this Crockpot molasses “smoked” brisket a try.
A little liquid smoke lends this brisket deep, smoky flavors, while the Crockpot ensures it comes out juicy and tender. The brisket gets rubbed down first with onion powder, garlic powder, smoked paprika, coriander, ginger powder, salt, and pepper.
Liquid smoke, molasses, tomato paste, beef stock, onion, and carrot join the brisket to add even more flavor.
Slow-Cooker Irish Stew
I love holidays and since becoming a food blogger its only made me embrace holiday food more. I was telling Josh the other night, that if it weren&rsquot for blogging, I fear I would still be living a little shell and not get to experiment with foods from other cultures. Food tasting from other cultures is very important. I mean, you guys know that we take our Italian and Mexican/Latin cuisines very seriously, but we don&rsquot really venture out past that very often. We don&rsquot cook a lot of asian food (unless you count stir-fry) or thai food either and trust me, that is something we both want to rectify.
But holidays give Josh and I a chance to venture out a little bit and try a few new things. Irish food is something we both like. In our city, we have this very Irish little pub and the food is amazing! Their fish n chips are out of this world, their mac and cheese will have you swooning and their desserts are incredible. I&rsquove only been there once (back when I was pregnant with Christian) and I&rsquove been wanting to go back like crazy and try other entrees. I would say St. Patricks Day would be a great day to go, but the place is already crazy popular with the locals and on St. Patty&rsquos Day&hellip.I think we would never get a table.
Since that will likely be the case with most Irish-type establishments on the 17th, you can always have your Irish meal at home and with the help of the slow-cooker! The original recipe called for boneless lamb which is a traditional choice of meat, but I ended up going with stewing beef for mainly one reason. Little did I know that boneless lamb is so expensive. I know it&rsquos a great cut of meat, but I was not about to spend $25 on it. I&rsquom sure it would of made the flavor of the stew even more exceptional, but hey, I&rsquom a mom on a budget and that $25 cut of meat did not fit into it. But regular stewing beef works very well and it this is one Irish meal I will be cooking again in the future, whether its for a holiday or not.
Irish Beef Stew
- Author: Ciara Attwell
- Prep Time: 5 minutes
- Cook Time: 2 hour 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 1 x
- Category: Main Meal
- Cuisine: Irish
This delicious and warming beef stew is so easy to make. All the ingredients are cooked together in one pan and left to simmer for a couple of hours.
- 800 g beef shin, diced
- 3 tbsp plain flour (can be gluten free)
- 2 tbsp oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed or chopped
- 3 medium carrots, sliced
- 500 g waxy potatoes (I used Charlotte potatoes), peeled and cut into large chunks
- 1 litre beef stock
- 100 ml red wine (or extra stock if you prefer)
- 2 tbsp tomato puree
- 1 tsp worcestershire sauce
- 3 springs of fresh thyme
- 2 bay leaves
- Add the diced beef shin and the flour to a large sandwich bag, close the top and then shake the beef around until it has been coated in all the flour.
- Heat the oil in a casserole dish or large shallow pan. Add the onions and cook for 2-3 minutes until soft. Add the garlic and cook for another minute.
- Remove the onions and garlic from the pan with a slotted spoon into a bowl.
- Add the flour coated beef to the pan. You can add more oil at this stage if you think it is needed.
- Fry the beef for 3-4 minutes until it has browned on all sides.
- Add back in the onions and garlic along with the rest of the ingredients. If you can’t fit all the stock in the pan at this stage just add as much as you can. As the stock reduces you can add more.
- Bring to the boil and then reduce to a low simmer. Cover loosely with a lid and leave to simmer for 1 hour, stirring a few times.
- After 1 hour remove the lid and continue to simmer for another hour, stirring every so often.
- Serve immediately with Soda Bread Scones.
Leftovers can be kept covered in the fridge for up to 48 hours or frozen and left at room temperature or in the fridge to defrost.