Ireland may be better known for its beer than its food, but we found one special recipe that is well worth trying this March. This old fashioned Irish Stew is a one-pot delight that is simple and traditional. Often made with mutton, (though beef or lamb can easily be substituted) this recipe is slowly stewed for hours until the meat, onions and potatoes are all deliciously tender. Carrots add earthy flavor and bright color.
Left overs of this hearty meal are best when served with warm soda bread and enjoyed with a friend. Bon Apetit! Or as they say in Ireland, “ bain sult as do bheile”!
Slow Cooker Irish Stew
Recipe Courtesy of CookSmart
- Beef stew meat – 1 lb
- Garlic – 3 cloves, minced
- Onions – 1, chopped
- Carrots – 2, chopped
- Potatoes, russet – 2, peeled and chopped
- Flour (opt) – 2 Tbsp
- Cooking oil (opt) – 1 Tbsp
- Tomato paste – 2 Tbsp
- Soy sauce – 1 Tbsp
- Beef stock / broth – 2 to 3 cups
- Guinness (opt) – 1/4 cup
- Red wine (opt) – 1/4 cup
- Bay leaves – 2
- Black pepper – 1/4 tsp
- Peas (opt) – 1 cup
- Beef – Sprinkle with salt and pepper and tenderize.
- Garlic / Onions/ Carrots – Prep as directed. (Can be done up to 3 days ahead)
- Potatoes– Prep as directed.
- Optional step: Toss meat with flour. Heat a skilletover medium-high heat. Add oil and then sear meat until browned on the outside.
- While meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it more soupy than stewy) and Guinness & red wine (if using) in slow cooker.
- Transfer meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.
- Cook on low for 6 to 7 hours or high for 3 to 4 until meat is falling apart and tender.
- If using peas, microwave for ~1 minute and then fold them into stew.
- Remove bay leaves. Season to taste with salt and pepper. Enjoy and have a happy St. Paddy’s Day!