Sign up to receive new posts by email

    Share this post
    Facebook Pinterest

      Slow Cooker Irish Beef Stew

      Slow Cooker Irish Beef Stew

      It’s time to find your favorite green shirt, pour yourself a silky stout, and dance a little jig. St. Patrick’s Day is almost here.

      Whether you plan on enjoying a few dark beers or spending the night in with friends and family, St. Patrick’s Day is a good excuse to expand your recipe repertoire and cook some traditional Irish fare.

      Slow Cooker Irish Beef Stew

      While corned beef and cabbage is always a mid-March go-to, it’s not uncommon for some, especially the kids, to turn their nose up (or pinch their nose shut) at cabbage. If you want to avoid the inevitable dinner time struggle, switch things up and make Slow Cooker Irish Beef Stew instead.

      Slow Cooker Irish Beef Stew

      Cut beef into 1-inch cubes and sear on the stovetop for about 5 minutes until the meat is browned on all sides. Remove the meat, add garlic to the skillet, and sauté for about a minute. Deglaze the skillet with a stout beer and pour the contents into the slow cooker crock.

      Slow Cooker Irish Beef Stew

      Sprinkle the mixture with quick-cooking tapioca (it’s a great thickening agent) then add the seared beef, carrots, onion, potatoes, beef broth, bay leaves, rosemary, salt, and pepper. Cover and cook on LOW for 8 hours or HIGH for 4 hours.

      Slow Cooker Irish Beef Stew

      This Irish stew has all the familiar flavors of a winter stew with an Irish twist thanks to the hint of beer. Serve this thick, rich stew in a bread bowl or over noodles for a hearty St. Patrick’s Day meal. And don’t forget to sprinkle a few fresh herbs on top - you can never have enough green on St. Patrick’s Day.

      Slow Cooker Irish Beef Stew

      Author: Hamilton Beach Test Kitchen


      • 2 pounds beef for stew
      • 2 tablespoons olive oil
      • 2 cloves garlic, minced
      • 1 beer (12 oz.) stout beer (or red wine)
      • 2 tablespoons quick-cooking tapioca (thickener)
      • 10 small potatoes, washed and cut into bite size pieces
      • 6 large carrots, peeled and cut into 1-inch pieces
      • 1 large onion, cut in eighths
      • 1 14-ounce can beef broth
      • 3 bay leaves
      • 1 teaspoon dried rosemary
      • 1 teaspoon salt
      • 1/2 teaspoon black pepper
      • Sprig of rosemary or thyme, optional
      • Bread bowl, optional


      1. Trim fat from meat and cut into 1-inch pieces.
      2. Heat oil on skillet (or stove top safe slow cooker vessel)
      3. Sear meat until brown on all sides (about 5 minutes) Remove meat.
      4. Add garlic and sauté about one minute
      5. Deglaze skillet with stout beer and pour contents into crock
      6. Place crock in base and sprinkle with tapioca
      7. Add potatoes, carrots, onion, beef broth, bay leaves, rosemary, salt and pepper.
      8. Cover and cook on LOW 8 hour or HIGH 4 hours.
      9. Remove bay leaves before serving. Add a sprig of rosemary, if desired.
      10. Serve in bread bowl or over noodles


      This is the perfect opportunity to save money by purchasing less expensive cuts of meat. One or our favorites in the test kitchen is round steak. Or you can save time by purchasing already cubed beef. To deglaze - pour liquid into hot pan to remove all caramelized food bits to create sauce.

      If you like Slow Cooker Irish Beef Stew, you might also like:

      Slow Cooker Corned Beef and Cabbage

      Share this post
      Facebook Pinterest

        Related Posts

        Honor the high school or college graduate in your life with a celebration that’ll show...

        From Mother's Day to Labor Day, deviled eggs pair perfectly with spring and summer...

        If you live alone or with just one other person, it can sometimes be hard to find the...

        Submit a Comment

        Stay up to date