Slow Cooker Irish Stew

4 from 1 vote

Slow Cooker Irish Stew is the most delicious hearty stew made with tender lamb or beef, vegetables, and a rich, savory broth. It is the ultimate comfort food, and the best part? You can throw it all together in your slow cooker and let it do the work for you.

Prep Time20

Cook Time8

Total Time8 20

Course: Main Dish

Cuisine: Irish

Keyword: Slow Cooker Irish Stew

Servings: bowls

Author: Caytlin McCleery

Ingredients

2 pounds yellow baby potatoes cut into 2-inch pieces
4 medium carrots cut into 1/2-inch pieces
1 medium yellow or white onion diced
1 tablespoon minced garlic about 3 cloves
2 pounds beef chuck roast or lamb shoulder, cut into 2-inch chunks
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons vegetable oil divided
1/4 cup all-purpose flour
22 ounces Guinness Beer
4 cups beef broth
1 cup red wine optional
3 sprigs fresh thyme
4 whole bay leaves
1 tablespoon chopped fresh parsley for garnish

Instructions

Peel and cut 2 pounds yellow baby potatoes into 2-inch pieces, 4 medium carrots into 1/2 inch pieces, and dice 1 medium yellow or white onion. Prepare 1 tablespoon minced garlic.
User paper towels to pat dry 2 pounds beef chuck roast and cut into 2-inch chunks. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons vegetable oil in a Dutch oven over high heat. Add the meat in batches and brown on all sides. Transfer browned meat to the slow cooker.
Reduce heat to medium and add the remaining 2 tablespoons vegetable oil. Add the diced onion and cook for 3 minutes, until softened. Stir in the minced garlic and cook for 2 minutes.
Sprinkle in 1/4 cup all-purpose flour and cook for 3 minutes, stirring constantly. Slowly pour in 22 ounces Guinness Beer, 4 cups beef broth, and 1 cup red wine (if using), stirring to deglaze the pot.
Transfer the mixture to the slow cooker, adding the potatoes, carrots, 3 sprigs fresh thyme and 4 whole bay leaves.
Cover the slow cooker with the lid and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the meat and vegetables are tender.
For a thicker broth, remove the lid for the last 30 to 45 minutes of cooking.
Remove thyme sprigs and bay leaves. Adjust seasoning with salt and pepper to taste.
Serve hot, garnished with 1 tablespoon chopped fresh parsley.

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