Slow Cooker Irish Stew

Slow cooker Irish Stew is the most delicious hearty stew made with tender lamb or beef, vegetables and a rich, flavorful broth. It’s the ultimate comfort food, and the best part? You can throw them all together in your slow cooker and let it do the work for you.

A hearty stew feels like a warm embrace from the inside out, and this Slow Cooker Irish Stew is no exception. Made with tender cubes of beef or lamb, root vegetables, and a rich, flavorful broth, this dish is comfort food at its best. What’s more, it’s made entirely in the slow cooker, which means all the hard work is done for you. Just drop in your ingredients, let the slow cooker work its magic, and come back hours later with a delicious, piping hot meal.

meat selection

One of the best things about this recipe is how versatile it is. We give you the option of using lamb or beef, depending on your personal preference. Both options will give you nice, tender meat that’s perfect for braising. So whether you’re a die-hard lamb lover or beef lover, make this recipe work for you.

Alcohol Alternatives

While Guinness brings a rich, complex flavor profile to this slow cooker Irish stew, it’s understandable that not everyone wants to use alcohol in their cooking. Fortunately, there are plenty of substitutes for both the beer and wine called for in the recipe. If you don’t want to cook with alcohol, you can simply omit the beer and/or red wine and use extra beef broth instead.

service suggestion

If you’re looking for a classic pairing, consider serving the stew with crusty or soda bread to mop up the delicious broth. Mashed potatoes or colcannon are also good options as they can be used to soak up the delicious broth and make the meal even richer. If you like something lighter, you can serve the stew over fluffy rice or egg noodles. Garnish the stew with chopped parsley or scallions before serving for extra freshness and color.

frequently asked questions

Do I need to brown the meat before adding it to the slow cooker?

Yes, browning meat before adding it to the slow cooker is an important step that helps develop flavor and texture. It is worth the extra time to get this step right.

What Type of Potatoes Are Best for Irish Stew?

When it comes to Irish stew, it’s best to use waxy or all-purpose potatoes rather than starchy potatoes like russets. Waxy potatoes hold their shape well during cooking and won’t fall apart or turn mushy in stews. Some good choices include Yukon gold, red or new potatoes.

How long does this recipe take to cook in the slow cooker?

This recipe can be cooked on high for 3-4 hours or low for 6-8 hours. It’s important to note that cooking times may vary depending on your slow cooker, so be sure to check meat and vegetables for tenderness before serving.

Can I make Irish Stew on the stove?

You can definitely make this recipe on the stovetop instead of your slow cooker. You can find detailed instructions here.

Overhead view of Irish stew simmering in a slow cooker.

Storage and Reheating Instructions

This stew can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, simply heat the stew in a saucepan over medium heat until heated through, adding additional beef broth or water to thin the broth if needed.

Alternatively, you can reheat any leftovers in the microwave in 30-second increments until heated through.

If you liked this recipe, you might be interested in these other delicious soup recipes:

Preparation time 15 minute

cooking time 6 Hour

total time 6 Hour 15 minute

raw material

2 pound Potato cut into 2-inch pieces
4 radish cut into 1/2 inch pieces
1 onion chopped (yellow or white)
3 garlic cloves Chopped (about 2 tsp)
2 pound Lamb Shoulder or Beef Chuck cut into 2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon Black pepper
4 tablespoon vegetable oil Divided into
1/4 cup flour
twenty two ounce guinness beer
4 cup beef soup
1 cup red wine Elective
3 sprig thyme
4 bay leaf
chopped parsley for garnish

instruct

Peel and chop potatoes, carrots and onions. Finely chop the garlic. Cut beef or lamb into 2-inch pieces. Pat dry and sprinkle with kosher salt and pepper.
Heat 2 tablespoons oil in a Dutch oven or heavy-based pot over high heat. Add meat in batches, browning on all sides. Once browned, add to slow cooker.
Reduce heat to medium and add remaining 2 tablespoons oil. Add onion and cook 3 minutes until softened, then add garlic and cook 2 minutes. Add flour and cook for another 3 minutes.
Add the Guinness, beef broth, and red wine (if using), stirring and scraping up any browned bits from the bottom of the pot.
Add the contents of the pot to the slow cooker along with the carrots, potatoes, thyme, and bay leaves.
Set the slow cooker on high for 3-4 hours or low for 6-8 hours, until the meat and vegetables are tender to your liking.
Leave the lid on for the last 30-45 minutes to help the broth thicken.
Remove thyme and bay leaves. Season with salt and pepper.
Serve hot, garnish with chopped parsley.