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Slow-Cooker Irish Beef Stew
with carrots and potatoes

Active: 25 min Total: 7 hr 25 min
We've revised this hearty Irish stew to infuse it with more comforting and cozy flavor than the original version which was a hit back in 2015. This slow-cooker meal is sure to bring you luck and warmth this St. Patrick's Day and is great served alongside an Irish (or any!) beer.


Slow-Cooker Irish Beef Stew:
  • Onions, medium - 1 , chopped
  • Carrots - 1 lb , chopped
  • Ginger, fresh - 2 tsp , grated
  • Garlic - 3 cloves , chopped
  • Beef stew meat, cubed - 1 lb
  • Flour, all-purpose (opt) - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Potatoes, russet - 1/2 lb , peeled and chopped
  • Tomato paste - 3 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Bay leaves - 2
  • Thyme, dried - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Stock, low-sodium beef - 3 cups (sub any type stock)
  • Beer, Guinness - 1/2 cup (sub stock)
  • Peas, frozen or canned - 1 cup


  1. Onions / Carrots / Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Beef - Season with some salt and pepper and tenderize. Optional step: Toss meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside. (Can be done up to 1 day ahead)
  3. Slow-cook stew - Peel and cube potatoes. Combine tomato paste, soy sauce, bay leaves, thyme, red pepper flakes, stock and Guinness in the bowl of a slow cooker. Add onions, carrots, ginger, garlic, beef and potatoes. Cook stew until beef is tender, 7 to 8 hours on low (4 to 5 hours on high).

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  1. When stew is almost finished cooking, drain peas (if using canned) or defrost in the microwave (if using frozen). Stir into stew and continue cooking for 5 minutes more.
  2. Remove bay leaves. Season to taste with salt and pepper. Enjoy!



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