Slow Cooker Irish Beef Stew

Irish Beef Stew

 

This stew is the perfect alternative to corned beef on St. Patrick’s Day, especially if you don’t have all day to cook. Slow cooker recipes are great for entertaining a crowd.

Some people put potatoes into their stew, which I think is just a waste of perfectly good potatoes. Stew just cries out for creamy mashed potatoes. I made a delicious horseradish and green onion mash, which was absolutely amazing with the beef and the broth of the stew.

One other note about the onions… I got a new crockpot recently and for whatever reason it does not like cooking onions unless they have already been softened a bit. To make this stew turn out, I sautéed the onions in the same pan I browned the beef in and deglazed it after all that. If your slow cooker isn’t as moody, feel free to skip that step, but it really does help add some extra flavor to the stew.

The result is a great combination of tender beef, wonderfully flavored veggies and the broth is so flavorful I can’t even put it into words. The broth and potatoes I used to sop it up were probably my favorite part.

 

Slow Cooker Irish Beef Stew

  • 2 Tablespoons olive oil, divided
  • 2 Tablespoons unsalted butter, divided
  • 1 1/2 pounds stew meat,
  • 2 Tablespoons all-purpose flour (I used Bob’s Red Mill GF Blend)
  • 1/2 Tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • kosher salt & pepper, to taste
  • 4 large carrots, peeled & cut into 1/2 inch pieces
  • 1 large onion, diced
  • 4-8+ cloves garlic, minced
  • 1/2 cup frozen peas
  • kosher salt & pepper, to taste
  • 1 large bay leaf or 2 small
  • 1 (6 ounce) can tomato paste
  • 1 Tablespoon Worcestershire sauce
  • 1 1/2 cups beef broth
  • 1/2 cup rich red wine (I used Pinot Noir)
  1. Place the carrots and peas into the crockpot.
  2. Rinse the meat and pat dry with paper towels. Cut into 1 inch pieces. Toss and coat beef with flour, garlic powder, paprika and salt and pepper, to taste. (I recommend using a large bowl or large plastic bag.)
  3. In a large skillet, heat 1 Tablespoon olive oil and 1 Tablespoon of butter over medium-high heat. Add beef and sauté in batches until brown on all sides, about 5 minutes per batch. Add more butter and oil as needed and make sure not to over crowd the pan. When beef is browned, add to crock pot.
  4. When done browning the beef, add in onion, sauté until softened and starting to brown. Add in garlic and brown until fragrant, about 1-2 minutes. Use a generous drop of beef stock or wine to deglaze the pan and add everything to the crock pot.
  5. Add the rest of the ingredients (bay leaf, tomato paste, Worcestershire sauce, broth, wine) to the crock pot. Stir together.
  6. Cook on high for 4-6 hours or 6 to 9 hours on low.

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