Description
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.
Ingredients
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
Instructions
- 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.
- 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.
- In batches, brown the meat on all sides. Once done, remove beef and place inside of the slow cooker.
- 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.
- Deglaze the pot with the beef broth, stout and honey. Bring the mixture up to a boil, and then shut off the heat.
- 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.
- Cook on low for 7-9 hours, or until the meat is tender and falling apart.
- Taste and adjust seasoning, adding additional salt and pepper if necessary.
- Serve warm with extra fresh thyme leaves.