Slow-Cooker Irish Beef Stew
with carrots and potatoes
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
- Onions / Carrots / Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- 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)
- 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).
- 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.
- Remove bay leaves. Season to taste with salt and pepper. Enjoy!