Go Back

Slow Cooker Irish Beef Stew

This recipe crafts a comforting Slow Cooker Irish Beef Stew featuring tender cubed beef chuck, hearty russet potatoes, and sweet baby carrots simmered in a rich, stout beer and beef broth base. Enhanced with aromatic garlic and a blend of savory spices, it delivers a deeply flavorful and satisfying meal with minimal hands-on effort.
Print Recipe Pin Recipe
Total Time 3 hours 30 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: british
Calories: 2607.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 russet potatoes diced
  • 1 pound baby carrots
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon olive oil or to taste
  • 2 pounds beef chuck roast cubed
  • 1 16 ounce bottle stout beer, divided
  • 1 6 ounce can tomato paste
  • 1 cup beef broth
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • salt and ground black pepper to taste

Equipment

  • 1 Slow Cooker (6-quart or larger) Essential for tenderizing the beef and melding flavors over time.
  • 1 Large Skillet or Dutch Oven For searing the beef to develop a deep, rich flavor before slow cooking.
  • 1 Cutting Board
  • 1 Chef's Knife For dicing potatoes, chopping onions, and cubing beef.
  • 1 Measuring Cups and Spoons

Method
 

  1. Dice the russet potatoes, chop the large onion, and mince the garlic cloves; set aside.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the cubed beef chuck roast generously with salt and ground black pepper.
  3. Sear the beef in batches, browning all sides thoroughly, then transfer the seared beef to the slow cooker.
  4. Add the chopped onion and minced garlic to the skillet, sautéing until fragrant, about 2-3 minutes.
  5. Pour about half of the stout beer into the skillet, scraping up any browned bits from the bottom of the pan to deglaze, then transfer this mixture to the slow cooker.
  6. Add the diced potatoes, baby carrots, remaining stout beer, tomato paste, beef broth, garlic powder, onion powder, and smoked paprika to the slow cooker.
  7. Stir all ingredients gently to combine, ensuring the beef and vegetables are well coated with the liquid and spices.
  8. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender and the vegetables are soft.
  9. Taste the stew and adjust seasoning with additional salt and ground black pepper as needed.
  10. Serve the hearty Irish beef stew warm, garnished with fresh herbs if desired, for a comforting meal.

Notes

Achieving depth of flavor in a slow cooker stew starts with proper searing; ensure your beef chuck is well browned on all sides before transferring. This caramelization creates a maillard reaction crucial for a robust taste. Deglaze the searing pan with a portion of the stout beer to capture all those flavorful fond bits, then add this liquid to the slow cooker. For a truly authentic Irish stew, use a good quality stout – its malty notes will beautifully complement the beef. Taste and adjust seasoning diligently towards the end of cooking, as slow cooking can sometimes mellow spices. If a thicker consistency is desired, you can make a cornstarch slurry with a little cold water and stir it into the stew during the last 30 minutes of cooking.