Can I make this stew without alcohol?

Absolutely! Replace the Guinness and wine with additional beef broth and add 1 tablespoon of Worcestershire sauce and 1 teaspoon of brown sugar to mimic some of the depth that the Guinness provides. The stew will still be delicious.

Why is my meat tough even after slow cooking?

This usually happens when the meat pieces are too large or the cooking time wasn't sufficient. Make sure to cut the meat into 2-inch chunks as directed and cook until fork-tender. Sometimes an extra hour on low can make all the difference.

Can I prepare this the night before and start cooking in the morning?

Yes! Prepare everything through Step 3, then refrigerate the browned meat and cooked onion mixture separately overnight. In the morning, combine everything in the slow cooker with the remaining ingredients and cook as directed. This is a great time-saving tip for busy mornings.

How can I thicken the stew if it's too watery?

If your stew is still too thin after cooking with the lid off, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot stew. Let it cook for another 15-30 minutes until thickened to your liking.

Slow Cooker Irish Stew Recipe

Name: Slow Cooker Irish Stew Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Irish
Ingredients: 2 pounds yellow baby potatoes, cut into 2-inch pieces; 4 medium carrots, cut into 1/2-inch pieces; 1 medium yellow or white onion, diced; 1 tablespoon minced garlic (about 3 cloves); 2 pounds beef chuck roast or lamb shoulder, cut into 2-inch chunks; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 tablespoons vegetable oil, divided; 1/4 cup all-purpose flour; 22 ounces Guinness beer; 4 cups beef broth; 1 cup red wine (optional); 3 sprigs fresh thyme; 4 whole bay leaves; 1 tablespoon chopped fresh parsley (for garnish)

Description

This hearty Slow Cooker Irish Stew is the ultimate comfort food, perfect for cozy dinners. Packed with tender chunks of beef or lamb, baby potatoes, carrots, and a rich broth infused with Guinness beer, this stew offers a flavorful and satisfying meal that’s simple to prepare. Let your slow cooker work its magic while you enjoy the incredible aromas filling your kitchen.

Ingredients

Units Scale

Vegetables

2 pounds yellow baby potatoes, cut into 2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
1 medium yellow or white onion, diced
1 tablespoon minced garlic (about 3 cloves)

Meat

2 pounds beef chuck roast or lamb shoulder, cut into 2-inch chunks
1 teaspoon salt
1/2 teaspoon black pepper

Additional Ingredients

4 tablespoons vegetable oil, divided
1/4 cup all-purpose flour
22 ounces Guinness beer
4 cups beef broth
1 cup red wine (optional)
3 sprigs fresh thyme
4 whole bay leaves
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Prepare the Ingredients
Peel and cut the 2 pounds of yellow baby potatoes into 2-inch pieces. Chop the 4 medium carrots into 1/2-inch pieces and dice the onion. Mince 3 cloves of garlic to make 1 tablespoon.
Season the Meat
Use paper towels to pat dry the 2 pounds of beef chuck roast or lamb shoulder. Cut the meat into 2-inch chunks. Season evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Brown the Meat
Heat 2 tablespoons of vegetable oil in a Dutch oven over high heat. Work in batches to brown the seasoned meat on all sides. Once browned, transfer the meat to the slow cooker. Avoid overcrowding the pan as this prevents proper browning.
Cook the Aromatics
Reduce the heat to medium. Add the remaining 2 tablespoons of vegetable oil to the Dutch oven. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for an additional 2 minutes, ensuring it doesn’t burn.
Thicken the Base
Sprinkle 1/4 cup of all-purpose flour over the cooked onions and garlic. Stir constantly and cook for 3 minutes to eliminate the raw flour taste.
Deglaze the Pot
Gradually pour in 22 ounces of Guinness beer, followed by 4 cups of beef broth and 1 cup of red wine (if using). Stir well to deglaze the pot, scraping up any flavorful bits stuck to the bottom.
Assemble the Stew in the Slow Cooker
Transfer the beer mixture to the slow cooker. Add the prepared potatoes, carrots, 3 sprigs of fresh thyme, and 4 whole bay leaves to the pot. Stir gently to combine all the ingredients.
Cook the Stew
Cover the slow cooker with the lid and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the meat and vegetables are tender.
Thicken the Broth (Optional)
For a thicker broth, remove the lid during the last 30 to 45 minutes of cooking. This helps to evaporate some liquid and results in a richer consistency.
Serve the Stew
Remove the thyme sprigs and bay leaves from the stew. Adjust the seasoning with extra salt or pepper to taste. Serve hot and garnish each bowl with 1 tablespoon of chopped fresh parsley.

Notes

Optional Wine: Red wine enhances the depth of flavor, but you can omit it if you prefer an alcohol-free dish.
Potatoes: Yellow baby potatoes hold up well in slow cooking, but you may substitute them with red potatoes or russet potatoes if desired.
Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6g
Sodium: 670mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg