This Slow Cooker Irish Beef Stew recipe is full of tender beef and root vegetables. It's easy to make, hearty, and the ultimate comfort food for those cold weather months.
Irish stew is the national dish of Ireland, coming together with lamb and root vegetables. It’s filling and delicious!
This dish is traditionally cooked over an open fire, but your Instant Pot / electric pressure cooker or slow cooker will get the job done.
Irish Stew Ingredients
- Meat: While authentic recipes call for lamb, we prefer using beef chuck roast and cutting it into one-inch cubes.
- Aromatics: Onion, garlic, and celery help flavor this thick brothy stew.
- Potatoes: Waxy Yukon gold potatoes hold up perfectly.
- Root Veggies: Carrots are commonly used in Irish Stew. I like using a combo of thick-cut carrots and parsnips for added taste and texture.
Irish Beef Stew in the Slow Cooker
Let your Crock Pot do the heavy lifting for this comforting meal!
To start, heat a large skillet over medium-high heat on the stovetop. Prep and toss the beef with flour until fully coated.
Once the skillet is hot, brown the beef with a couple tablespoon of oil. Add the onion and garlic, let cook for a few minutes, then transfer everything to the slow cooker.
To the slow cooker, stir in potatoes, carrots, parsnips, celery, broth, thyme, salt, pepper, and Worcestershire sauce.
Let the stew cook on low for 8-10 hours. Alternatively, you can cook on high for 4-5 hours.
During the final 30 minutes of cooking time, stir in the peas to let them cook without becoming mushy.
At the time, create your flour and water slurry and stir that in as well, to thicken everything up.
Place the lid back on and let cook for another 30 minutes. Once cooked, serve warm and enjoy!
Instant Pot Irish Stew
This cooking option is super convenient, as the saute feature allows you to cook everything in one pot.
I actually have a multi-pot with similar functions! This allows you to sear the meat right in the pot, then choose between slow cooking or pressure cooking.
Here's how to makeInstant Pot Irish Beef Stew:
- Similarly to the slow cooker instructions, sear the beef in a little oil inside the pressure cooker insert.
- Add onion and garlic, let cook for a few minutes. Toss in additional vegetables, broth, and seasonings.
- Close the lid to the Lock Position and turn the vent to Sealing.
- Push the Meat/Stew button, set to 35 minutes.
- The pressure will then start building until the valve pops, then the 35 minute timer will begin.
- Once complete, use the Natural Release Method, waiting about 15 minutes before releasing pressure.
Recipe FAQ
It's called stobhach gaelach!
I recommend serving with Guinness beer, soda bread or biscuits, and a fresh side salad for a filling and wholesome dinner.
Tossing the meat in flour prior to cooking as well as stirring in a slurry at the end will help your stew to thicken up.
It actually doesn’t need to be super thick. The starch from the potatoes will help naturally thicken the stew.
Yes! Simply use gluten free flour in place of all purpose flour. You can also create the slurry using cornstarch instead of flour, if you prefer. Lastly, ensure theWorcestershire sauce is gluten free friendly.
Store leftovers in a sealed container in the fridge for up to 4-5 days. This stew can be stored frozen in a freeze-safe container for up to 3 months.
Want more dairy free soup recipes? Try these next:
Celebrate St. Patrick's Day with this flavorful and filling Irish Beef Stew!
Slow Cooker Irish Beef Stew
Ingredients
- 2 pounds beef chuck roast cut into 1-inch cubes
- ⅓ cup all-purpose flour
- 1 large onion chopped
- 3 garlic cloves minced
- 4 cups beef broth
- 3 medium potatoes chopped
- 2 medium carrots peeled and cut into 1-inch pieces
- 2 medium parsnips peeled and cut into 1-inch pieces
- 1 tablespoon dried thyme
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas
- 1 tablespoon all-purpose flour + 2 tablespoon water for slurry
Instructions
- Heat a large skillet over medium heat on the stovetop. As it warms, toss the cut beef with ⅓ cup flour either in a mixing bowl or sealed bag.
- Once the skillet is hot, add 2 tablespoons of olive oil and brown the meat. Once browned on each side, transfer to the slow cooker.
- In the same skillet, saute onion and garlic for 1-2 minutes. Add to the slow cooker along with the beef broth, potatoes, carrots, parsnips, seasoning, and Worcestershire sauce.
- Cook the stew on low for 8-10 hours. At the last half hour, stir in the frozen peas and flour slurry.
- Place the lid back on and let continue cooking for 30 minutes.
- Serve warm and enjoy!
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