Irish beef stew is a cozy, family-friendly dinner, and it can be incredibly easy to make, especially when all you have to do is toss everything in a slow cooker. Our recipe uses beef, however, if you’re a true lover of lamb, feel free to use that instead. Of course, a hearty Irish stew isn’t complete without earthy root veggies and here, Yukon gold potatoes, parsnips, carrots and celeriac shine in a hearty medley. Make this easy version in your slow cooker or Instant Pot for St. Patrick’s Day or a chilly, yet busy weekday. It’s classic comfort food for contemporary schedules.
Slow Cooker Irish Stew
Prep Time: 10 minutes
Cook Time: 4 hours on high, 8 hours on low
Total Time: 4 hours 10 minutes on high, 8 hours 10 minutes on low
Serves: 4 to 6
2 lbs stewing beef, cut into 1-inch pieces (see Notes below)
3 Yukon gold potatoes, cubed
1 celeriac (celery root), peeled and cubed
3 medium carrots, sliced
1 medium parsnip, sliced
1 yellow onion, diced
3 garlic cloves, minced
4 cups beef stock
1 bay leaf
1 tsp dried thyme
salt, to taste (check the saltiness of your beef stock before adding)
ground black pepper, to taste
chopped fresh parsley, for serving
1. Add all ingredients except parsley in a large slow cooker and stir to combine. Replace lid and cook on high for 4 hours or on low for 8 hours.
2. Once your cook time is up, give the stew a stir, spoon into bowls and top with fresh parsley. Serve warm.
If you have time, brown the beef first by searing the cubes in a skillet with a splash of olive oil over medium-high heat – it adds a great depth of flavour.
Serve something cool and creamy for dessert while keeping with the Irish theme and mix up this Guinness Ice Cream Float.