Description
A hearty and comforting Slow Cooker Irish Beef Stew featuring tender chunks of beef, savory vegetables, and aromatic herbs simmered to perfection. Perfect for a warm, satisfying meal with rich flavors developed through slow cooking.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon oil
- 1.5 lbs beef stew meat (in 1-2 inch cubes)
- 2 small-medium onions (peeled and cut into slim wedges)
- 2 cloves garlic (crushed)
- 1 pound waxy potatoes (peeled and cut into chunks)
- 4 medium carrots (peeled and cut into chunks)
- 3 sticks celery (sliced)
Liquids and Seasonings
- 4 cups beef broth (see notes if want to use beer)
- 1 tablespoon Worcestershire sauce (can use soy sauce in place)
- 4 tablespoons white flour
- 1/2 teaspoon salt
- Ground black pepper (to taste)
Herbs
- 1 sprig thyme (OR 1/4 teaspoon dried)
- 1 sprig rosemary (OR 1/4 teaspoon dried)
- 1 bay leaf (skip if you don’t have)
Thickening Agent
- 2 tablespoons cornstarch
Instructions
- Brown meat: Heat oil in a large skillet over medium-high heat. Add the beef stew meat and brown it on all sides. Once browned, transfer the meat to a 4-6 quart slow cooker.
- Sauté onions: In the same skillet, add the onions and sauté over medium heat until softened. Deglaze the pan by pouring in about 1/2 cup of beef broth, scraping up any browned bits from the bottom to incorporate the flavor. Remove from heat and carefully pour this mixture over the beef in the slow cooker.
- Cook stew: Add the potatoes, carrots, and celery to the slow cooker. In a measuring jug, whisk together the remaining beef broth, Worcestershire sauce, and white flour until smooth. Pour this mixture over the meat and vegetables, then stir gently to combine. Tuck in the thyme, rosemary, and bay leaf. Cover and cook on LOW for 7-8 hours or on HIGH for 4 hours until the meat is tender and vegetables are cooked through.
- Thicken: Once cooking is complete, open the slow cooker and stir the stew. Mix the cornstarch with a small amount of cold water to create a slurry, then pour it into the stew and stir well. Continue to simmer the stew with the lid off on HIGH for 15-30 minutes until the stew thickens to your desired consistency.
Notes
- You can substitute Worcestershire sauce with soy sauce for a different flavor profile.
- If you prefer a richer taste, use dark beer in place of some or all of the beef broth, especially when deglazing the pan after sautéing onions.
- Use waxy potatoes such as Yukon Gold or red potatoes to avoid them breaking down too much during slow cooking.
- Be sure to brown the meat well for deeper flavor development.
- Adjust salt and pepper according to taste at the end of cooking.
