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Crockpot Irish Stew

Crockpot Irish Stew Recipe

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1½-inch cubes
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and cut into 1-inch chunks
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 1 lb Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • 2 cups beef broth
  • 1 (14.9 oz) can Guinness draught
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • Small handful fresh parsley, chopped

Method
 

  1. Pat beef dry, season with salt and pepper, then sear in oil over medium-high heat until deeply browned on both sides. Transfer to slow cooker.
  2. In the same pan, sauté the onion until softened, then add garlic and cook until fragrant. Scrape into slow cooker with beef.
  3. Add carrots, parsnips, potatoes, broth, Guinness, tomato paste, Worcestershire, bay leaves, and thyme. Stir, cover, and cook on low 8 to 9 hours or high 5 to 6 hours.
  4. Remove bay leaves, shred beef with two forks, stir, and adjust seasoning. Ladle into bowls and top with parsley.

Notes

The stew thickens as it sits, so leftovers may need a splash of water when reheated. If the broth looks thin right after cooking, mash a few potato pieces into the liquid to give it body.