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Slow Cooker Irish Beef Stew

This Irish beef stew is made in the slow cooker by simmering beef chuck, onions, carrots, and potatoes in a stout-infused broth until super tender.
Makes:8 servings


  • 3 russet potatoes, diced
  • 1 pound baby carrots
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil, or to taste
  • 2 pounds beef chuck roast, cubed
  • 1 (16 ounce) bottle stout beer, divided
  • 1 (6 ounce) can tomato paste
  • 1 cup beef broth
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • salt and ground black pepper to taste


Prep:15 mCook:195 mReady:3 h 30 m
  1. Place potatoes, carrots, onion, and garlic into a slow cooker.
  2. Heat olive oil in a skillet over medium heat. Add beef; cook and stir until evenly browned, about 10 minutes. Transfer beef to the slow cooker with vegetables.
  3. Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour mixture into the slow cooker.
  4. Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.
  5. Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.

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