You'll love this easy, hearty, and satisfying Slow Cooker Beef Stew! The authentic Irish recipe is comforting and full of flavor. The slow cooker does all the work making this hearty meal with beef and vegetables when you need a warm bowl of comfort!
Growing up with Irish parents, I had my fair share of traditional Irish recipes. My favorite ones are warm and comforting like my mom's recipe for Irish beef stew!
Beef stew is a filling and satisfying dish that's perfect for a winter meal. It's also an easy recipe to make in the slow cooker (crock pot)!
To make this authentic Irish stew, you'll need beef and vegetables. I like to use a chuck roast because it's a hearty cut of meat that gets nice and tender when cooked slowly. Mix that with potatoes, onions, and carrots to slow cook in a flavorful beef broth until everything is fork-tender.
Serve with a crusty piece of bread to soak up all the delicious broth and enjoy this Irish classic!
Why Make This Recipe
- This beef stew recipe is made in the slow cooker making it great for busy weeknights or a slow Sunday.
- It contains beef, vegetables, and seasonings that are easy to find and budget-friendly.
- The salty umami flavor of the broth makes you want to keep coming back for more.
- This recipe is hearty and filling, perfect for a winter meal!
- An authentic, traditional Irish recipe - perfect for St Patrick's Day, or any day!
- Vegetable or Canola Oil - Helps coat the beef and vegetables to help them saute in the pan properly.
- Onion - Adds a classic savory onion flavor to the stew that pairs perfectly with beef.
- All-Purpose Flour - Helps create a crust on the beef and thickens the broth slightly.
- Black Pepper - Helps season the beef and brings out its flavor.
- Beef Cubes - You can use stew meat or cubed chuck roast since the dish will be slow cooking all day to break down and soften the meat.
- Worcestershire Sauce - Adds a classic salty umami flavor to the broth. I used Lea and Perrins but you can use any brand you enjoy.
- Beef Stock - Makes up the main portion of the broth adding additional beef flavor.
- Crushed Tomatoes - Adds acidity, natural sweetness, and a tomato flavor that makes the dish satisfying.
- Bay Leaves - Used to flavor the broth, make sure to remove them before serving.
- Carrots - Adds sweetness and a classic sweet flavor that pairs perfectly with beef.
- Potatoes - Potatoes add bulk to the stew along with a healthy source of starches. I used Yukon gold because they hold their shape well but feel free to use any type you prefer or have on hand.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Slow Cooker Irish Beef Stew recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Saute the onions: Add the oil to a saute pan and turn the heat to medium-high. Once the oil is shiny, add the onions and cook for 5-7 minutes until softened. Remove and add to the base of the slow cooker.
Saute the beef: In a medium bowl, toss the beef cubes with flour and black pepper to season. Add the remaining oil to the skillet until hot, then saute the beef cubes over medium heat until almost cooked through. Add the Worcestershire sauce, toss to combine, then add the beef mixture to the slow cooker.
Slow cook the stew: To the crockpot, add the beef stock, crushed tomatoes, and bay leaves. Give it a stir, then cook on high for 3 hours to fully cook the beef. Once 3 hours pass, add the carrots and potatoes. Turn the slow cooker to low, then cook for an additional 5 hours.
Garnish and serve: Remove the bay leaves from the slow cooker and ladle the stew into bowls. I like to serve it with a sprinkling of fresh parsley. Enjoy!
When choosing the beef for the stew, I recommend using a chuck roast. This cut of meat is hearty and gets nice and tender when cooked slowly.
You can use any potatoes you enjoy for the stew, but I prefer Yukon gold because they hold their shape well. Find out more about Types of Potatoes.
If you want a thicker stew, mix together 1 teaspoon each cornflour and water to create a slurry. Once the stew has cooked for the full eight hours, add the slurry and stir to combine. Allow it to cook for an additional 15 minutes until thickened. However, the stew will thicken as it cools, so the second day it's thicker.
Cut the carrots, potatoes, and beef into bite-sized pieces to make sure they cook evenly and that you get some in every bite.
Make sure you remove the bay leaf before serving as no one wants to bite into one of those!
Add some frozen peas during the last hour of cooking for a pop of color and an extra vegetable.
Instead of beef cubes, try using lamb or mutton for a traditional Irish twist.
For a bit of spice, add a pinch of red pepper flakes when you saute the beef.
Substitute Guinness beer for half of the beef stock. The alcohol will cook off, but it will add a rich flavor to the dish.
Swap out the beef stock for chicken or vegetable stock to change up the flavor.
Add some buttered cabbage to the mix for additional vegetable flavor.
Storage & Freezing
Storing: This slow cooker stew can be stored in an airtight container in the fridge for up to one week.
Freezing: Allow the stew to cool completely, then transfer it to a freezer-safe bag or container and store it in the freezer for up to three months.
Reheating: When you're ready to eat, thaw the stew overnight in the fridge. Add it to a pot on the stove over low heat and cook until warmed through.
The main difference between stew and Irish stew is that traditional Irish stew contains potatoes, while regular stew usually does not. Additionally, Irish stew is generally made with beef, lamb or mutton, while regular stew can be made with beef, chicken, or pork.
Traditional Irish stew is made with beef, lamb, or mutton, potatoes, carrots, and onions. It is a hearty and filling dish that is perfect for a cold winter day. This twist on Irish stew contains beef cubes.
Irish stew is called stobhach in Ireland. It has been made in Ireland for centuries and is a traditional Irish dish.
More dinner recipes
We hope that you love this tasty slow cooker beef stew! Be sure to also check out these other dinner recipes too!
Irish Slow Cooker Beef Stew
- Slow Cooker
- 2 tablespoons canola oil divided
- 1 cup onion diced
- 4 tablespoons flour
- ½ teaspoon black pepper
- 1 ½ lbs beef cubes (stew beef or chuck)
- 3 teaspoons Worcestershire sauce (Lea and Perrins)
- 2 pints beef stock
- ½ cup canned crushed tomatoes
- 2 bay leaves
- 1 cup carrots diced
- 2 cup potatoes peeled and diced
- Heat 1 tablespoon of the oil in a pan over a medium/high heat, add the onion and fry for 5 minutes or until soft. Remove the cooked onions to the bowl of the slow cooker.
- In a bowl, toss the beef with the flour and pepper. Heat the remaining oil in the pan (no need to clean it after the onions) and brown the beef over a medium heat. When it’s nearly cooked, add the worcestershire sauce and cook for a further minute or two. Pour the beef into the slow cooker.
- Add the beef stock, tomatoes and bay leaves to the slow cooker and cook on high for 3 hours.
- Add the carrots and potatoes and cook on low for a further 5 hours.
- Remove the bay leaves and serve warm.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.