Slow Cooker Irish Stew is a hearty delight that the family will gobble up. Loaded with meat & veggies the flavor is rich and comforting, perfect for St. Patrick’s Day.
Slow Cooker Irish Stew
Sad but true, at this point, it seems like spring is a whole lot farther away than it should be. I know that March will eventually arrive and with it the hopes of true springtime weather here in Michigan. Until then I’m readying myself for Mother Nature to share an ice event and dump nearly 8″ of snow on us today.
With the threat of another impending winter storm, nothing seems more appropriate than a slow cooker dish for dinner. I’m home today readying for what will be a snow day for my kids tomorrow. That includes prepping for a comforting dinner.
I’m introducing a tasty dish today that is perfect for a wintery day or to celebrate St. Patrick’s Day. Slow Cooker Irish Stew is a hearty meal that will satisfy the family at dinnertime without much effort.
What is Irish Stew traditionally?
In no-nonsense terms, Irish Stew is a dish made from root vegetables and lamb or mutton. This leads us to the next question.
What is the difference between stew and Irish Stew?
The use of lamb or mutton is really the only true difference.
With most of the recipes that I share, I’ve taken liberties that may or may not set well with some followers. That’s fine, I know what my family will eat (myself included). Feel free to adjust recipes to suit your family. With that said, I used BEEF in this recipe foregoing the usage of lamb.
What ingredients do you need to make this slow cooker meal?
- Cubed beef
- Vegetable oil
- Beef broth
- Garlic powder
- Dried Thyme
- Black pepper
- Worcestershire sauce
- Tomato paste
Some tips that will help you along the way:
- Browning the beef is simply a matter of preference. It is my preferred way of cooking many soups and stews when using beef.
- Use cubed lamb pieces as a substitute for beef if desired.
- This stew is not one that needs to be thickened. The starch of the potatoes does help with thickening. You certainly can thicken using flour or cornstarch and water slurry.
- Want to make this a bit more “Irish”, substitute beef broth for equal parts Guinness Irish Stout. This will give the stew a touch of deeper flavor.
Simple step by step instructions:
Spray the slow cooker with non-stick cooking spray or use a disposable liner. In a gallon-size resealable freezer bag, add the flour and 1 teaspoon salt. Shake gently to combine. Add the meat to the bag, seal, and turn until the meat is entirely coated by the flour.
Using a large pan over medium heat, heat the oil. Carefully add about 1/2 of the meat to the skillet, brown on all sides. Remove pieces when browned and move to the slow cooker. Repeat with remaining pieces of meat.
Add the onions to the skillet and cook until softened, approximately 5 minutes. Stir often to avoid burning. Transfer to the slow cooker. Pour one cup of beef broth into the skillet, scraping the bottom with a wooden spoon to loosen any stuck pieces. Transfer to the slow cooker. Add the vegetables to the slow cooker.
Combine together: remaining beef broth, remaining salt, garlic powder, dried Thyme, black pepper, Worcestershire sauce, and tomato paste.
Pour the liquid mixture into the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Looking for other great slow cooker recipes? Try these:
- Easy Crockpot Mongolian Beef
- Homestyle Chicken Noodle Soup
- Slow Cooker Beef Tips & Gravy
- Slow Cooker Zuppa Toscana (Copycat recipe)
- Crockpot Applesauce BBQ Chicken
How about some St. Patrick’s Day recipes, I recommend these:
- No-Bake Shamrock Truffles
- St. Patrick’s Day Hot Cocoa Bombs
- Frosted Mint Chocolate Chip Brownies
- Copycat Shamrock Shake Recipe
- The Tipsy Shamrock Cocktail