Slow Cooker Irish Beef Stew
This hearty Irish-inspired beef stew is loaded with tender beef, vegetables, stout beer and is conveniently made in the slow cooker. Make it for St. Patrick's day or to warm up with a bowl of cold weather comfort food.
Ingredients
- 2 1/4 pounds boneless beef chuck roast, trimmed of excess fat and cut into 3/4-inch (19 mm) cubes
- Fine sea salt and freshly ground black pepper
- 6 teaspoons extra-virgin olive oil or avocado oil, divided
- 1 large (9 oz) yellow onion, diced (about 2 1/2 cups)
- 1 cup low-sodium beef broth, divided
- 4 garlic cloves, minced
- 4 medium (9 oz) carrots, peeled and sliced 1/4-inch (6 mm) thick
- 3 medium (6 oz) celery stalks, sliced 1/4-inch (6 mm) thick
- One (15- to 16-ounce) can stout beer or 2 cups low sodium beef broth
- 1/4 cup tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Garlic mashed potatoes, for serving (optional)
- Chopped fresh parsley or thyme, for garnish (optional)
Instructions
- Pat the beef dry with paper towels, then season with salt and pepper.
- Place a large heavy-bottomed skillet or pot over medium-high heat. When hot, add 2 teaspoons of the oil and swirl to coat the bottom. Add half of the beef in a single layer and cook until well browned on all sides, about 7 minutes.
- Transfer to a 6-quart slow cooker. Repeat with 2 more teaspoons of the oil in the skillet and the remaining beef.
- Add the remaining 2 teaspoons oil to the skillet and decrease the heat to medium. Add the onion and 1/2 cup of the beef broth. Cook, scraping up any browned bits from the bottom of the skillet with a wooden spoon, until the onion starts to soften, 6 to 8 minutes.
- Add the garlic and cook, stirring occasionally, for about 1 minute.
- Transfer the onion and garlic to the slow cooker. Stir in the carrots, celery, beer, tomato paste, bay leaves, thyme, and remaining 1/2 cup broth. Cover and cook on low for 8 hours.
- Remove the bay leaves. Taste and season with salt and pepper. Serve over garlic mashed potatoes, if desired, and garnish with parsley or thyme, if using.
Notes
- Browning the meat—Don't overcrowd your skillet when browning the meat; it will steam instead of browning. If the meat won't fit comfortably in an even layer in 2 batches, divide it into 3 batches and use an additional 2 teaspoons of oil.
- Thicken the stew—If you prefer a thicker beef stew, whisk 2 tablespoons of cornstarch into 2 tablespoons of cold water. When the stew is finished cooking, use the sauté function (if using a multicooker) or set your slow cooker to high and whisk in the cornstarch slurry. Cook until thickened.
- Storage—Store any leftovers in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Dietary—This recipe is suitable for dairy-free diets. To make it gluten-free, use gluten-free stout or replace it with beef broth.
- Additions—Reader Tom Murray added a copy of peas to the stew, giving it bright bites of sweetness.
Nutrition
Serving: 1portion | Calories: 411kcal | Carbohydrates: 12g | Protein: 35g | Fat: 24g | Saturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 329mg | Fiber: 2g | Sugar: 4g