Best 7 Slow Cooked Irish Stew Recipes

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In the realm of hearty and comforting dishes, Irish stew stands tall. Originating from the Emerald Isle, this classic stew embodies the essence of Irish cuisine, combining tender lamb or mutton, plump vegetables, and rich gravy in a symphony of flavors. Join us on a culinary journey as we explore the authentic recipe for Slow-Cooked Irish Stew, a dish that has warmed hearts and satisfied appetites for generations. Discover the secrets to achieving fall-off-the-bone meat, perfectly cooked vegetables, and a luscious gravy that will leave you craving more. This comprehensive guide also includes variations on the classic recipe, such as using beef or chicken instead of lamb, and vegetarian and vegan alternatives that cater to diverse dietary preferences. Whether you're a seasoned cook or a novice in the kitchen, this detailed recipe and its variations will guide you towards creating a truly unforgettable Irish stew experience.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER IRISH BEEF STEW



Slow Cooker Irish Beef Stew image

This Slow Cooker Irish Beef Stew is full of fall apart tender beef, potatoes and carrots, with a rich broth flavored with Guinness. After cooking all day in the Crock pot, enjoy this Guinness beef stew on St. Patrick's day or any other day of the year!

Provided by Meghan McMorrow | Fox and Briar

Categories     Dinner     Main Course

Number Of Ingredients 15

3 ½ pounds beef chuck cut into 1 and 1/2 inch cubes
2 tablespoons canola oil
2 onions (finely diced)
1 tablespoon tomato paste
4 garlic cloves minced
1/4 cup all purpose flour
3 cups beef broth
1 1/4 cups Guinness beer divided
1 ½ tablespoons brown sugar
1 tablespoon fresh thyme
1 pound carrots cut into 1 inch pieces
1 ½ pounds Yukon gold potatoes cut into 1 inch pieces
fresh parsley
salt
pepper

Steps:

  • Season beef with salt and pepper toss with flour to fully coat. Use all the flour.
  • Heat a dutch oven over medium high heat. Add 1 tablespoon of oil. Brown beef on all sides, working in batches if necessary to avoid over crowding pan. Remove beef from pan and transfer to slow cooker.
  • Return pan to heat, add another tablespoon of oil. Add the onions, season with salt and sauté until golden brown, about 20 minutes. Reduce heat as needed to avoid burning the onions.
  • When onions are golden, add the tomato paste and garlic, stir until combined and a "fond" (the brown bits) is starting to develop on the bottom of the pot.
  • Slowly whisk in the beef broth, scrapping up any brown bits on the bottom of the pan. Add 1/2 a cup of the Guinness, the brown sugar, and the fresh thyme. Whisk to combine.
  • Add potatoes and carrots to slow cooker. Carefully pour broth over meat and vegetables.
  • Set slow cooker to low and cook for 6-8 hours. If broth is not desired consistency, see notes for how to thicken it.
  • When finished cooking, stir in the remaining 3/4 cup of Guinness and fresh chopped parsley. Taste and add salt and pepper to taste. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 536.2 kcal, Carbohydrate 26.1 g, Protein 42.88 g, Fat 28.55 g, SaturatedFat 10.56 g, Cholesterol 136.93 mg, Sodium 561.11 mg, Fiber 4.52 g, Sugar 6.3 g

SLOW-COOKED IRISH STEW



Slow-cooked Irish stew image

Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too

Provided by Sarah Cook

Categories     Main course

Time 8h20m

Number Of Ingredients 12

1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
small bunch thyme
3 onions, thickly sliced
5 carrots, cut into big chunks
6 medium potatoes, cut into big chunks
700ml lamb stock
3 bay leaves
85g pearl barley
1 large leek, washed and cut into chunks
small knob of butter

Steps:

  • Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
  • Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
  • Stir in the butter, season and serve scooped straight from the dish.

Nutrition Facts : Calories 673 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium

IRISH BEEF STEW



Irish Beef Stew image

I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.

Provided by ONEHOTMAMA9

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 6h30m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness(r))
1 tablespoon cold water
1 tablespoon cornstarch

Steps:

  • Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
  • Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

Nutrition Facts : Calories 597 calories, Carbohydrate 62.5 g, Cholesterol 81.6 mg, Fat 26.8 g, Fiber 8.9 g, Protein 27.6 g, SaturatedFat 9.9 g, Sodium 497.8 mg, Sugar 8 g

SIMPLE SLOW COOKER IRISH STEW



Simple Slow Cooker Irish Stew image

I received this recipe when I was in the third grade. Our teacher made this for us in class on St. Patrick's Day, and I've made this very simple, hearty meal every year in March since then.

Provided by RainbowJewels

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 8h15m

Yield 8

Number Of Ingredients 7

2 tablespoons vegetable oil, or as needed
2 pounds cubed beef stew meat
6 potatoes, peeled and diced
4 medium yellow onions, sliced
1 ½ cups water
2 beef bouillon cubes
salt and ground black pepper to taste

Steps:

  • Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
  • Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
  • Cover and cook on Low power for 8 hours.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 33.2 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 6.7 g, Sodium 292.6 mg, Sugar 3.7 g

SLOW COOKER IRISH STEW



Slow Cooker Irish Stew image

This is a traditional Irish stew to simmer in the slow cooker for easy preparation while the family is away at school and work. Chunky potatoes fill this hearty stew to warm you up on a cold night. Look for less expensive cuts of lamb for stews, such as shanks and shoulders or let chops, that are meaty and flavourful.

Provided by Chef mariajane

Categories     Stew

Time 8h

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs leg of lamb, shoulder chops or 3 lbs lamb shanks
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
3 onions, chopped
2 large carrots, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh thyme or 2 tablespoons savory, chopped
2 cups beef stock or 2 cups chicken stock
2 1/2 lbs round potatoes (Iabout 8) or 2 1/2 lbs long potatoes, peeled and cubed (Iabout 8)
2 tablespoons butter, softened
2 tablespoons all-purpose flour

Steps:

  • Sprinkle both sides of lamb cuts with half of the salt and pepper. Brown lamb all over, in batches, in a skillet over medium-high heat. Place in slow cooker.
  • Add water to skillet and bring to a boil, scraping up brown bits. Pour liquid into slow cooker.
  • Return skillet to medium heat and cook onions, carrots, parsley thyme and remaining salt and pepper for about 8 minutes until softened and beginning to turn golden.
  • Scrape into slow cooker.
  • Add stock and potatoes. Cover and cook on low for 8 hours or until lamb is tender and easily pulls away from the bone.
  • In a small bowl, mash together butter and flour until well combined. Uncover slow cooker, and stir butter mixture into stew and cook on high for 20 minutes or until slightly thickened.

Nutrition Facts : Calories 686, Fat 35, SaturatedFat 15.8, Cholesterol 162.1, Sodium 836.1, Carbohydrate 43.5, Fiber 6, Sugar 5, Protein 48

LOZ'S SLOW COOKED IRISH GUINNESS STEW



Loz's Slow Cooked Irish Guinness Stew image

This is an all time favourite! NB (Including some review suggestions - THANKS!): #1 If you prefer fresher veggies (not the stew soaked kind), leave the celery, carrots and potato until the last 1.5 hours. #2 Pumpkin and sweet potato are nice in this too. (try not to exceed the level of the liquid) #3 As a poster suggested: throw some peas and / or corn kernels in at the end to freshen the stew #4 Dumplings can be added #5 Leave out the potatoes and serve on a bed of Mash - fab idea thanks! :) #6 Making a roux to thicken is also a good idea! #7 Enjoy!!! :)

Provided by Delicious Bits

Categories     Stew

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 kg rump beef steaks or 3 -4 lamb shanks
salt & pepper
1/4 cup plain flour
2 tablespoons plain flour
1/2 cup water
2 garlic cloves, crushed
1 teaspoon dried rosemary (or 1 tbsp chopped fresh)
1 teaspoon dried thyme (or 1 tbsp chopped fresh)
2 dried bay leaves
400 ml Guinness stout (or more, or other stout-based beer)
2 cups beef stock
2 tablespoons butter
2 -3 tablespoons packed brown sugar
2 onions, cut in wedges
2 carrots, cut in 1-inch pieces
4 stalks celery, chopped
1 large potato, peeled and cut in 1-inch pieces
1/4 cup chopped fresh parsley

Steps:

  • Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
  • Caramelise onions in butter and sugar in a saucepan then add to cooker.
  • Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
  • After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
  • Sometimes you may need to add a bit more brown sugar if it has a bitter taste.

Nutrition Facts : Calories 927.8, Fat 10.7, SaturatedFat 5, Cholesterol 15.3, Sodium 624.1, Carbohydrate 123.1, Fiber 18.3, Sugar 12, Protein 15.3

SLOW-COOKER SIMPLE BRUNSWICK STEW



Slow-Cooker Simple Brunswick Stew image

Looking for a hearty slow-cooked dinner made using Progresso™ chicken broth? Then serve this hearty stew loaded with pork, beans and veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 9

Number Of Ingredients 15

4 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
2 1/3 cups chopped onions
2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 box (9 oz) frozen baby lima beans, thawed
1 1/4 cups chopped green bell peppers
1 cup frozen cut okra, thawed
1 cup barbecue sauce
1 cup chopped cooked chicken breast
1/2 cup chopped celery
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
3/4 lb pulled smoked pork, chopped
2 cans (8 oz each) no-salt-added tomato sauce
2 cans (7 oz each) Green whole kernel corn with red and green peppers, drained
1 can (14.5 oz) no-salt-added diced tomatoes, undrained

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients.
  • Cover; cook on High heat setting 8 hours.

Nutrition Facts : Calories 330, Carbohydrate 46 g, Fiber 6 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 610 mg

Tips:

  • Use good quality beef: Chuck or stewing beef is best for this recipe, as it will become tender and flavorful during the long cooking process.
  • Brown the beef before stewing: This will help to develop the flavor of the beef and prevent it from becoming dry.
  • Use a variety of vegetables: This will add flavor and texture to the stew. Some good choices include carrots, potatoes, onions, celery, and peas.
  • Use a good quality stout: The stout will add a rich, malty flavor to the stew. If you don't have stout, you can substitute another dark beer, such as porter or ale.
  • Cook the stew low and slow: This will allow the flavors to develop and the beef to become tender.

Conclusion:

Irish stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like your stew thick or thin, with or without vegetables, Irish stew is a delicious and satisfying meal that is sure to please everyone at the table.

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