Irish Beef Stew Crockpot Recipe

Prep Time 20 mins
Cook Time 480 mins
Total Time 8 hrs 20 mins
Difficulty: Beginner
Servings: 6
Calories: 410
Description

A warm, tender and deeply flavored Irish beef stew made in the crockpot, designed to be beginner friendly with clear steps, rich gravy and soft vegetables. The slow cooking method creates a comforting dish perfect for cold evenings or make ahead meals.

Ingredients
  • 1 tablespoon oil
  • 1.5 pounds beef stew meat cut into 1 to 2 inch cubes
  • 2 onions peeled and cut into slim wedges
  • 2 cloves garlic crushed
  • 1 pound waxy potatoes peeled and cut into chunks
  • 4 carrots peeled and cut into chunks
  • 3 sticks celery sliced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons white flour
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1 sprig thyme or 1/4 teaspoon dried
  • 1 sprig rosemary or 1/4 teaspoon dried
  • 1 bay leaf
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water
Instructions
    Brown the beef
  1. 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.
    2. Cook the onions
  2. 2
    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.
    3. Add the vegetables
  3. 3
    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.
    4. Mix the broth and flour
  4. 4
    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.
    5. Add herbs and begin cooking
  5. 5
    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.
    6. Thicken the stew
  6. 6
    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.
Note

You can replace part of the beef broth with stout beer for a deeper traditional flavor. If the stew becomes too thick, add a splash of warm broth or water. If it is too thin, allow it to simmer uncovered a little longer. Fresh herbs can be replaced with dried herbs without affecting the dish. The stew tastes even better the next day as the flavors develop and the gravy thickens naturally.

Keywords: stew
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