Best Crockpot Irish Beef Stew Recipes

EASY CROCKPOT IRISH BEEF STEW - MIDWEST LIFE AND STYLE BLOG

Easy Crockpot Irish Beef Stew - Midwest Life and Style Blog image

Made with cuts of tender beef and loaded with hearty vegetables, this easy crockpot Irish beef stew is the perfect cozy dinnertime meal.

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

2 lbs. beef stew meat
2 Tablespoons olive oil
1 yellow onion ((chopped))
1 lb. baby potatoes ((cubed))
1/2 lb. carrots ((diced))
4 cups beef broth
3 teaspoons garlic ((minced))
2 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce
1 teaspoon thyme
1 bay leaf
3 Tablespoons cornstarch
3 Tablespoons water
1 1/2 cups frozen peas
2 Tablespoons fresh parsley ((chopped))
salt and pepper to taste

Steps:

Add olive oil to a saute pan and heat over medium-high heat. Once hot, add in the beef stew meat, and season with salt and pepper. Sear the beef on all sides, for about 3 minutes, until browned.
Add the beef to the crockpot, along with the onion, potatoes, and carrots.
In a large mixing bowl, whisk together the beef broth, minced garlic, tomato paste, Worcestershire sauce, and thyme. Pour over the beef and vegetable mixture and add the bay leaf on top. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
20 minutes before serving, remove the bay leaf. Combine the cornstarch and 3 tbsp water in a small bowl and pour into the beef stew. Stir to combine.
Add in the frozen peas and cover again. Once the peas are heated through and the stew has thickened, garnish with fresh parsley and serve.

IRISH GUINNESS BEEF STEW CROCKPOT RECIPE

IRISH GUINNESS BEEF STEW CROCKPOT RECIPE image

Categories Beef Potato Carrot

Yield 8 to 10

Number Of Ingredients 21

Ingredients

2lb Stewing beef (well trimmed and cut into one inch cubes)
1/2 cup Flour (for coating the beef)
Salt and pepper (to season dredging flour)
2 - 4 tablespoons Canola Oil (for pre-cooking the beef)
2 teaspoons Minced garlic
2 cups Pearl onions (frozen) (about 12 oz package)
2 to 3 Parsnips (julienned)
16oz Baby carrots (1 packet)
2lb Red potatoes (Quartered)
1 and 1/4 cup Guinness stout (1 bottle (11 oz))
3 cups Beef broth
1 cup Water
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons Soft brown sugar
1/4 cup Bittersweet chocolate chips
1 teaspoon Thyme
3 Bay Leaves
1/8 teaspoon Ground cloves
2 to 3 tablespoons Corn Starch (for thickening stew at end of cooking)
1/4 cup Beef broth (to mix with corn starch to thicken stew)

Steps:

Step 1 Peel and julienne the parsnips into 2 inch long pieces to match the length of the baby carrots. Add the pearl onions, baby carrots, parsnips, and potato quarters into the bottom of the crock pot. Step 2 Season the flour in a flat bowl and dredge the beef chunks. Step 3 Heat the oil in a large skillet. Add the floured beef cubes and brown them on all sides. You may need to complete this in two steps depending on the size of your skillet. Step 4 Remove the beef from the pan and add to the crock pot. Add the garlic to the skillet and brown for one minute. Step 5 Mix 1 cup of the beef broth with the red wine vinegar and dijon mustard in a small pitcher. Pour into the pan, scraping the bottom to loosen any beef or garlic. Step 6 Add the stock from the skillet, the additional beef stock, water and Guinness to the crock pot. Step 7 Add the thyme, bay leaves, cloves, brown sugar and chocolate chips to the crock pot. Mix ingredients together. Step 8 Place the lid on the crock pot and cook the stew on low for about 12 hours. Try not to lift the lid of the crock pot too often during cooking, since this can allow the heat escape and slow down cooking. The stew is done when the vegetables are tender. Step 9 Put the corn flour in a small pitcher or bowl and blend with 1/4 cup of cold beef broth, making sure the mixture is smooth. Turn the crock pot to high and add the thickening. Season the stew according to taste at this point. Cook for an additional 20 minutes to allow the stew to thicken. Stir occasionally. Step 10 Remove the bay leaves and discard. Serve in a large soup bowl. Tastes great with Irish Brown Bread.

CROCKPOT IRISH BEEF STEW

Crockpot Irish Beef Stew image

Make and share this Crockpot Irish Beef Stew recipe from Food.com.

Provided by Cleanfreshcuisine

Categories Vegetable

Time 6h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

Ingredients

4 stalks celery, sliced
6 yellow potatoes, cubed
1 large sweet onion, sliced
6 garlic cloves, cleaned and roughly chopped
1 (15 ounce) can peas, drained
1/4 cup olive oil
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
3 tablespoons horseradish
2 tablespoons black pepper, divided
2 teaspoons sea salt, divided
4 tablespoons dried oregano, divided
3 tablespoons fresh parsley
2 1/2 cups water or 2 1/2 cups low sodium beef broth

Steps:

Trim fat from roast and cut into 1″ cubes.
Clean carrots and celery and slice to about 1/4″ thickness. Wash potatoes (no need to peel yellow/golden potatoes) and cut into 1″ cubes. Clean onion; cut in half and slice (about 1/4″ slices). Clean garlic and roughly chop.
Place olive oil in a large skillet and heat to medium high. Add beef and brown on all sides, seasoning with half of the oregano, salt and pepper. Add carrots, celery and garlic to pan. Saute for 5 to 6 minutes, stirring frequently.
Place meat and vegetable mixture in a 6 to 8 quart crockpot. Add potatoes, onion and peas.
Pour in red wine and beef broth or water.
Add horseradish, Worcestershire sauce, salt, pepper, oregano and parsley.
Stir well and cook on high for 4 to 5 hours or low for 7 to 8 hours.
Serve with crusty bread and a crisp green salad.
This recipe serves 8.

Nutrition Facts : Calories 255.9, Fat 7.3, SaturatedFat 1.1, Sodium 689.4, Carbohydrate 40.6, Fiber 8.8, Sugar 7.2, Protein 6.5

CROCKPOT ITALO-IRISH STYLE BEEF STEW

Crockpot Italo-Irish Style Beef Stew image

I like to take shortcuts whenever I can but fresh vegetables always tastes great if you have the time.I have found that frozen stew vegetables don't work as well in the crock pot but the peas are fine because you add them near the end.This is a hearty meal when served with a nice chunk of crusty bread for dunking! It incorporates the Irish and Italian flavors together very well as my family blend is both! I added the honey to round out the slight bitterness of the turnip and tomato.

Provided by Sandra McGrath @SandyJJ

Categories Beef

Number Of Ingredients 16

Ingredients

2 1/2 pound(s) beef stew meat (or beef tenderloin if you can), cubed
1 package(s) (16ounce) peas , frozen
1-2 - onions, yellow, medium, sliced
2 medium potatoes, russets,cubed
2 large carrots, peeled and sliced
1 cup(s) diced peeled turnip
1 tablespoon(s) worcestire sauce
1/2 cup(s) red wine (good quality)
1 cup(s) tomatoes, italian-style and diced or crushed
1 box(es) beef broth (32 fluid ounce) i like kitchen basics
- salt and pepper to your taste
1 tablespoon(s) honey
1 teaspoon(s) gravy magic (optional)
TO PREPARE THE MEAT
1/4 cup(s) olive oil
1/2 cup(s) flour, seasoned with salt/pepper/garlic powder

Steps:

Prepare your vegetable by peeling and cutting potatoes ( or you can leave them whole if they are small), and the sliced carrots.Add to the crock pot with tomatoes, wine,honey and worcestire sauce.
Heat the oil in a fry pan. Dredge cut up beef into seasoned flour and brown for about 3-4 minutes with the sliced onions. I like to add a cup of the beef broth to the pan and cook off the flour for about 2-3minutes, adding the gravy master. This will start the thickening.
Add the beef, onions and juices from the pan to the crock pot and add a little more beef broth and stir. Cover and cook on high for about 3 hours and low for 2 hours.I add the frozen peas after the first three hours.You don't have to use the whole bag.All crock pots are different and the purpose is to get the meat tender and the vegetable cooked through but not mushy so check them halfway to see how they are and adjust the temperature of your crock pot accordingly.