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Irish beef stew in the slow cooker.

Slow Cooker Irish Beef Stew


Tender chunks of beef braise all day with potatoes and carrots in a rich stout broth. This Slow Cooker Irish Beef Stew is perfect for early spring, when the days are still chilly, and is a must-make on St. Patrick's Day.


Units Scale
  • 2 pounds brisket or boneless chuck roast, cut into 1” pieces
  • 3 tablespoons flour
  • 4 slices bacon, diced
  • 1 medium yellow onion
  • 1 teaspoons salt
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon ground black pepper
  • 2 cups beef broth
  • 1 cup Guinness or other stout beer (see note)
  • 1 tablespoon honey
  • 12 ounces mini potatoes, halved
  • 4 medium carrots, peeled and cut into 2” pieces



  1. Add diced beef to a large bowl. Sprinkle the beef with a big pinch of salt, and then add the flour. Toss to coat until the flour is evenly distributed on the meat. Set aside.
  2. Heat a dutch oven over medium high heat. Add bacon, and cook until crispy, about 7 minutes. Remove bacon and place inside of a large slow cooker.
  3. In batches, brown the meat on all sides. Once done, remove beef and place inside of the slow cooker.
  4. Lower the heat to medium. Add in the onions and cook until they are beginning to soften, about 5 minutes. Add in the salt, garlic, tomato paste, thyme and pepper and cook for 30 seconds until the red paste has turned a rusty color.
  5. Deglaze the pot with the beef broth, stout and honey. Bring the mixture up to a boil, and then shut off the heat.
  6. Carefully pour the mixture into the slow cooker. Add in the potatoes and carrots and stir the mixture with a wooden spoon until it’s well combined.
  7. Cook on low for 7-9 hours, or until the meat is tender and falling apart.
  8. Taste and adjust seasoning, adding additional salt and pepper if necessary.
  9. Serve warm with extra fresh thyme leaves.