Irish Beef Stew Crockpot Recipe

Brown the beef

1. Warm the oil in a large skillet over medium high heat. Add the beef in a single layer and let it sear until the sides turn deep brown and smell toasty. Leave the pieces undisturbed for a moment so they caramelize properly, then turn them. Once browned, transfer the beef to the slow cooker, keeping as much of the flavorful residue in the pan as possible.

Cook the onions

1. Add the onions to the hot skillet and cook over medium heat until they soften and turn lightly golden. Pour in 1/2 cup of the beef broth and use a wooden spoon to scrape up the browned bits, which will help deepen the stew’s flavor. Carefully pour the onion mixture into the slow cooker over the beef.

Add the vegetables

1. Place the potatoes, carrots, celery and garlic into the slow cooker. Keep the pieces slightly chunky so they hold their shape during long cooking. The vegetables will soften gradually and release flavor into the broth.

Mix the broth and flour

1. In a jug, whisk the remaining beef broth with the Worcestershire sauce, flour, salt and pepper until smooth. The mixture may look a little cloudy, which is normal. Pour it evenly over the beef and vegetables in the slow cooker.

Add herbs and begin cooking

1. Tuck in the thyme, rosemary and bay leaf. Cover the slow cooker and cook on low for 7 to 8 hours or on high for about 4 hours. The beef should be fork tender and the vegetables soft but not falling apart. The broth will slowly begin to thicken as it cooks.

Thicken the stew

1. Stir the stew gently. Mix the cornstarch and cold water until completely smooth, then pour it into the pot and stir again. Turn the slow cooker to high, leaving the lid off, and let it cook for 15 to 30 minutes. The broth will turn into a glossy, rich gravy as it simmers. Add a little more of the cornstarch mixture only if needed and give it time to thicken naturally.