Slow Cooker Irish Beef Stew is the ultimate comfort food. Big chunks of tender beef with potatoes and carrots in a thick, hearty gravy. SO good!
We are not Irish, but we have some Irish relatives and we are up for celebrating any holiday – especially when it involves good food. It’s always been a tradition in our family to make a special meal to celebrate St. Patrick’s Day.
One year I made an all green dinner. We had green meat loaf, green mashed potatoes, green salad, broccoli, green jello, and green Kool-Aid to drink. Another year we made green eggs and ham. We love the Donovan’s Irish Pasties. We also have a collection of 10 Green Recipes for St. Patrick’s Day. And for dessert, don’t miss our version of McDonald’s Shamrock Shake.
As for this recipe, the beef is so tender and juicy from cooking all day on a low heat. I like to cut the vegetables in large chunks so they don’t get soggy when cooking with the beef. You can try different seasonings to suit your taste. It’s always good to start out with a little and then add more if you would like. As I explain in the directions below, you will want to taste test the stew about 30 minutes before serving and add more salt, pepper, and seasonings as needed. I like to serve this stew with our Irish Soda Bread or biscuits and a green side salad.
Save RecipeIngredients
- 1 1/2 lb chuck roast cut into 1 1/2 inch pieces or pre-cut stew meat
- 1/4 cup flour
- 2 tsp salt
- 1 tsp pepper
- 2 Tbsp olive oil
- 2 lbs Yukon Gold potatoes, halved or quartered depending on size
- 1 lb baby carrots
- 2 Tbsp butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 cans beef broth (approximately 40 ounces)
- 1 small can tomato paste
- 2 Tbsp Balsamic or red wine vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp cornstarch + 2 Tbsp cold water
- 1 Tbsp dried thyme
- 1 tsp dried parsley flakes
- 2 bay leaves
- Fresh parsley for garnish
Instructions
- Cut roast into 1 1/2 inch bite size chunks and place them in a gallon size resealable bag. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
- Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and brown each piece on all sides.
- While meat is browning, cut potatoes and carrots and place both in the bottom of a slow cooker.
- When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the skillet.
- Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then saute onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the slow cooker.
- Add thyme, parsley flakes, and bay leaves.
- Cook on low for 7-8 hours or on high for approximately 4 hours. 30 minutes before serving check the taste of the broth and add salt, pepper, or seasonings as needed. Allow to cook for another 30 minutes after adding seasonings. Remove bay leaves before serving. Garnish with fresh parsley.
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