Name: Crockpot Irish Beef Stew Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 9 h 10 min
Yield: 1
Cuisine: E
Ingredients: 4 oz diced bacon; 1 lb preferably chuck, brisket, or eye of the round, cut into 1-inch cubes braising beef; 1½ tbsp all-purpose flour; 4 oz (1 piece medium to large), roughly diced yellow onion; 3 cloves minced garlic; 12½ oz preferably Yukon Gold, medium firm, waxy, cut into ½-inch pieces potatoes; 3 oz (1 piece large), cut into ½-inch pieces carrots; 4 oz (2 ribs), chopped into ½-inch pieces celery; 16 oz (1 bottle), preferably Guinness stout beer; 1 cup strong beef broth; 2 tbsp Worcestershire sauce; ¼ cup tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; 1½ tsp salt; ¼ tsp freshly ground black pepper; 2 pieces bay leaves; olive oil

Celebrate St. Patrick’s Day with a warm plate of savory crockpot Irish beef stew. The browned beef is slowly cooked in beef broth and beer along with bacon, vegetables, herbs, and tomato paste. It’s a succulent dish packed with meaty flavors.

How To Make Crockpot Irish Beef Stew

This crockpot Irish beef stew is a savory and hassle-free dish to make especially when celebrating St. Patrick's Day

Prep: 10 mins

Slow Cooking: 8 hrs

Cook: 1 hr

Total: 9 hrs 10 mins

Serves:

Ingredients

4 oz bacon, diced
1 lb braising beef, preferably chuck, brisket, or eye of the round, cut into 1-inch cubes
1½ tbsp all-purpose flour
4 oz yellow onion, (1 piece medium to large), roughly diced
3 cloves garlic, minced
12½ oz potatoes, preferably Yukon Gold, medium firm, waxy, cut into ½-inch pieces
3 oz carrots, (1 piece large), cut into ½-inch pieces
4 oz celery, (2 ribs), chopped into ½-inch pieces
16 oz stout beer, (1 bottle), preferably Guinness
1 cup beef broth, strong
2 tbsp Worcestershire sauce
¼ cup tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1½ tsp salt
¼ tsp black pepper, freshly ground
2 pieces bay leaves
olive oil

Instructions

Season the beef cubes in salt and pepper.
Toss the beef with flour to coat the pieces. Set aside.
Fry the bacon in a deep skillet or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
Add enough olive oil to the pan. Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides.
Transfer the beef to a plate and repeat until all the beef is browned.
Add the onions and fry them, adding more oil if necessary, until lightly browned about 10 minutes.
Add the garlic and cook for another minute.
Add the vegetables and cook for another 5 minutes.
Add tomato paste, all the spices, and Worcestershire sauce. Roast briefly.
Deglaze the pot with stout beer and reduce briefly.
Add the stock, and return the beef and bacon to the pot along with the remaining ingredients and stir to combine.
Transfer everything to a slow cooker and then cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours
Adjust taste accordingly with salt and pepper. Discard any whole spices.
Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.