Nothing is much more comforting than a nice big bowl of Irish beef stew. Our version is made in the crockpot using beef rather than the traditional lamb or mutton (but feel free to swap that out!).
Flavors are brought out by searing the meat then cooking all day in beef broth, balsamic vinegar, and lots of root vegetables. From chilly summer nights to cold winter evenings, this Irish stew can be served any time of the year. You can bet it being especially popular on St. Patrick’s Day!
For more slow cooker favorites, check out our Easy Swedish Meatballs (Crockpot), Healthy Chicken and Rice, Crockpot Chicken and Potatoes and Crockpot Chicken and Noodles recipes.
Looking for a gluten free crockpot beef stew? We share ingredient swaps below to make this recipe gluten free without compromising flavor!
Equipment
- slow cooker
- large saute pan
- tongs
- measuring cups and spoons
Ingredients
- 2-3 tablespoons olive oil
- 1.5 pounds cubed stew beef
- 6 large cloves garlic, smashed
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 2 large bay leaves
- 2 teaspoons ground thyme
- 1 1/2 teaspoon salt
- 5-6 medium russet potatoes, peeled and cubed
- 3-4 large carrots, peeled and sliced
- 3-4 small parsnips, peeled and sliced
- 1 large onion, cubed
- 4 cups beef broth
- 1 can Guinness beer
Pro Tip: Easily turn this stew into a gluten-free recipe by swapping the Guinness for a gluten free beer and double checking the ingredient labels on the beef broth and balsamic vinegar.
How To Make
Start off the recipe by heating 2-3 tablespoons of olive oil in a large sauté pan.
Brown the cubed stew beef
Then, using tongs, place the beef stew meat into the pan and cook until the beef is a nice golden brown color. Turn the beef over and brown the other side. Next, add the garlic and cook for 1 minute. Taking the time to brown the stew meat before adding to the slow cooker is worth every second. It creates the delicious flavor for your stew.
Add the beef and garlic to the slow cooker. Pour about 1/3 cup of broth into the sauce pan, scraping the sides to get all the droppings (this adds even more flavor!). Slowly pour the broth into the crockpot with the stew beef.
Add all ingredients to the slow cooker
To the crockpot, add the sugar, balsamic vinegar, bay leaves, ground thyme, salt, potatoes, carrots, parsnips, onions, remaining beef broth and beer. Then, cover the crockpot with the lid.
For this recipe, you will want to stick with root vegetables (potatoes, carrots, parsnips, onions) as they slowly cook without becoming mushy. You could stir in any additional vegetables after the stew is cooked if desired.
Cook the beef stew
Cook on high for 6-8 hours or low for 8-10 hours. Then, remove the bay leaves and season with additional salt if needed.
Serve hot with freshly baked Parmesan Rhodes Rolls or your family’s favorite crusty bread. It can also be served over mashed potatoes (for a gluten-free option) or Colcannon for a hearty meal.
Frequently Asked Questions
If you prefer a thicker beef stew, create a cornstarch slurry by mixing 1 tablespoon of water with 1 tablespoon of cornstarch in a bowl then pouring into the slow cooker about 30 minutes before the stew is done cooking.
This recipe makes about 8 servings depending on serving size.
This recipe might be even better the second day so plan on everyone enjoying leftovers the next night. Makes a great meal prep recipe! This stew can be stored in the fridge for up to 5 days in an air tight container. Before placing in the fridge, let the stew cool. Freezing the stew is also an option, but keep in mind that when you thaw and reheat, the veggies will be softer.
More Stew and Soup Recipes
- Instant Pot Chicken Stew
- Three Sisters Stew Recipe
- Slow Cooker Chunky Vegetable Soup
- Cheesy Vegetable Soup
- Instant Pot Chicken Tortilla Soup
- Sausage and Pepper Soup
- Instant Pot Loaded Potato Soup
If you enjoyed these recipes make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Crockpot Irish Beef Stew
Equipment
- slow cooker
- large saute pan
- tongs
- measuring cups and spoons
Ingredients
- 2-3 tablespoons olive oil
- 1.5 pounds cubed stew beef
- 6 large cloves garlic, smashed
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar check for gluten-free
- 2 large bay leaves
- 2 teaspoons ground thyme
- 1 1/2 teaspoon salt
- 5-6 medium russet potatoes, peeled and cubed
- 3-4 large carrots, peeled and sliced
- 3-4 small parsnips, peeled and sliced
- 1 large onion, cubed
- 4 cups beef broth check for gluten-free
- 1 can Guiness beer swap out for a gluten-free beer
Instructions
- Brown the cubed stew beef. In a large saute pan, add the oil and heat. Using tongs, place beef into the pan and cook until the beef gets a nice golden brown color, turn the beef over and brown the other side. Add the garlic and cook for 1 minute. Add the beef to the slow cooker. Pour about 1/3 cup of broth into the sauce pan, scraping the sides to get all the droppings. Pour into the crockpot.
- Add all ingredients to the slow cooker. Add the sugar, balsamic vinegar, bay leaves, ground thyme, salt, potatoes, carrots, parsnips, onions, beef broth, and beer to the crockpot. Cover.
- Cook the beef stew. Cook on high for 6-8 hours or low for 8-10 hours. Season with additional salt if needed.
Notes
- If you prefer a thicker beef stew, create a cornstarch slurry by mixing 1 tablespoon of water with 1 tablespoon of cornstarch in a bowl then pouring into the slow cooker about 30 minutes before the stew is done cooking.
- Store in the fridge for up to 5 days or in the freezer for up to 3 months.
- Stick with only using root vegetables to prevent mushy veggies.
- Swap the Guinness with a gluten free beer and double check the ingredient labels of the balsamic vinegar and beef broth to create a gluten-free stew.
Nutrition
Delicious Simple Family Recipes
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