Best Slow Cooker Drunken Irish Stew Recipes

SLOW COOKER IRISH BEEF STEW

Slow Cooker Irish Beef Stew image

A flavorful Irish Beef Stew you can make in your slow cooker! The long cooking time really allows the flavors to melt together.

Provided by Nora from Savory Nothings

Time 8h

Number Of Ingredients 16

Ingredients

1 tablespoon oil
1.5 lbs beef stew meat (in 1-2 inch cubes)
2 small-medium onions (peeled and cut into slim wedges)
2 cloves garlic (crushed)
1 pound waxy potatoes (peeled and cut into chunks)
4 medium carrots (peeled and cut into chunks)
3 sticks celery (sliced)
4 cups beef broth (see notes if want to use beer)
1 tablespoon Worcestershire sauce (can use soy sauce in place)
4 tablespoons white flour
1/2 teaspoon salt
ground black pepper (to taste)
1 sprig thyme (OR 1/4 teaspoon dried)
1 sprig rosemary (OR 1/4 teaspoon dried)
1 bay leaf (skip if you don't have)
2 tablespoons cornstarch

Steps:

Brown meat: Heat oil in large skillet over medium-high heat. Add beef and brown; remove and add to 4-6 quart slow cooker.
Sauté onions: Add onions to hot skillet and sauté over medium heat until softened. Pour in about 1/2 cup of the beef broth, scraping any browned bits off the bottom of the pan (see notes for using dark beer in this step). Take off the heat and carefully pour into slow cooker over meat.
Cook stew: Place potatoes, carrots and celery in slow cooker. Whisk together broth, Worcestershire sauce and flour in a measuring jug. Pour over meat and vegetables in slow cooker, then carefully stir. Tuck in herbs, close lid and cook on LOW for 7-8 hours or on HIGH for 4 hours.
Thicken: Open slow cooker and carefully stir. Pour in cornstarch slurry, stirring to combine well. Simmer WITHOUT the lid for 15-30 minuets on HIGH, until thickened.

Nutrition Facts : Calories 310 kcal, ServingSize 1 serving, Carbohydrate 27 g, Protein 30 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 940 mg, Fiber 4 g, Sugar 5 g

SIMPLE SLOW COOKER IRISH STEW

Simple Slow Cooker Irish Stew image

I received this recipe when I was in the third grade. Our teacher made this for us in class on St. Patrick's Day, and I've made this very simple, hearty meal every year in March since then.

Provided by RainbowJewels

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 8h15m

Yield 8

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil, or as needed
2 pounds cubed beef stew meat
6 potatoes, peeled and diced
4 medium yellow onions, sliced
1 ½ cups water
2 beef bouillon cubes
salt and ground black pepper to taste

Steps:

Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
Cover and cook on Low power for 8 hours.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 33.2 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 6.7 g, Sodium 292.6 mg, Sugar 3.7 g

SLOW-COOKER IRISH STOUT BEEF STEW

Slow-Cooker Irish Stout Beef Stew image

During the colder months, we can't get enough soup, stew and chili, but truth be told-sometimes we need a break from our old favorites. That's why this recipe is such a welcome addition. It makes for a hearty bowl with fall-apart-tender chunks of beef in a luscious, rich broth, but that's not all that's going on here. Caramelized onions add a sweetness that's well balanced by the slightly bitter (think coffee-flavored) taste of the Guinness®. The preparation of the beef-it's dredged in flour and browned before being added to the slow cooker crock-helps thicken the stew and adds all sorts of deeply savory flavor. So when you want something comforting and crowd-friendly-but also feel like you've been eating the same thing for months-turn to this sensational stew for something new.

Provided by Betty Crocker Kitchens

Categories Entree

Time 16h45m

Yield 8

Number Of Ingredients 13

Ingredients

6 cups thinly sliced sweet or yellow onions (about 2 lb)
2 tablespoons butter, melted
1 teaspoon salt
3/4 teaspoon pepper
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup Gold Medal™ all-purpose flour
3 lb beef stew meat
2 tablespoons vegetable oil
1 cup Guinness® Draught (from 12-oz can)
1 lb baby Yukon Gold potatoes, scrubbed
4 carrots, peeled and cut into 1-inch chunks
1 teaspoon dried thyme leaves
2 tablespoons finely chopped fresh parsley leaves

Steps:

Spray 5-quart slow cooker with cooking spray.
Mix onions, melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in slow cooker. Add 1 cup of the broth. Cover; cook on Low heat setting 8 to 10 hours or until onions are very tender and browned.
In large bowl, mix flour, remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Add beef; toss to coat. Discard any excess flour. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook half of beef 5 to 7 minutes or until browned on all sides. Transfer to slow cooker; repeat with remaining 1 tablespoon oil and remaining half of beef.
Add remaining 1 cup broth to skillet; heat to boiling over medium-high heat, scraping up any browned bits on bottom of skillet. Add to slow cooker.
Add Guinness®, potatoes, carrots and thyme to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or until meat is tender and sauce is thickened.
Garnish with parsley.

Nutrition Facts : Calories 480, Carbohydrate 31 g, Cholesterol 100 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 9 g, ServingSize About 1 1/3 Cups, Sodium 630 mg, Sugar 7 g, TransFat 1 g

SLOW COOKER IRISH STEW WITH CHICKEN

Slow Cooker Irish Stew with Chicken image

A twist on the popular Irish stew, with chicken. A perfect rustic comfort food during the chilly months of the year. Serve over mashed potatoes, rice, or with fresh crusty bread and butter.

Provided by Ken D.

Time 4h30m

Yield 6

Number Of Ingredients 18

Ingredients

½ cup all-purpose flour
2 ½ teaspoons paprika, divided
salt and ground black pepper to taste
3 (5 ounce) skinless, boneless chicken breasts, cut into chunks
2 tablespoons olive oil
1 (8 ounce) package sliced portobello mushrooms
1 medium onion, chopped
5 medium potatoes, quartered
5 medium carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
3 cloves garlic, whole
1 (16 ounce) can lager beer
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can chicken broth
4 ounces tomato paste
1 tablespoon poultry seasoning
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

Mix flour, 1 1/2 teaspoons paprika, salt, and pepper together in a medium bowl. Coat chicken with the flour mixture, reserving 1 tablespoon for cooking.
Heat oil in a large skillet over medium-high heat. Brown chicken in the hot oil, turning frequently, about 5 minutes. Sprinkle reserved 1 tablespoon flour mixture over chicken; add mushrooms and onion. Turn heat to medium and cook for 4 to 5 minutes. Drain excess oil if needed.
Transfer chicken mixture to the bottom of a slow cooker. Add potatoes, carrots, celery, garlic, beer, and Worcestershire.
Mix chicken broth and tomato paste together in a small bowl and pour into the slow cooker. Sprinkle poultry seasoning and remaining paprika over top.
Cover and cook until chicken is no longer pink in the center and vegetables are softened and flavors have blended, on Low, 7 to 8 hours, or High, about 4 hours. To thicken, combine cornstarch and cold water, mix thoroughly, and stir into the stew 1 hour before serving. Add more salt and pepper as needed.

Nutrition Facts : Calories 408.7 calories, Carbohydrate 60 g, Cholesterol 41.7 mg, Fat 7.1 g, Fiber 7.9 g, Protein 22.8 g, SaturatedFat 1.3 g, Sodium 564.3 mg, Sugar 8.5 g

DRUNKEN IRISH STEW

Drunken Irish Stew image

Make and share this Drunken Irish Stew recipe from Food.com.

Provided by CookingONTheSide

Categories Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons extra-virgin olive oil
1 1/4 lbs stewing beef (cut into 1-inch pieces)
7 garlic cloves, crushed
1 cup dry red wine
1 cup Guinness stout
6 cups beef stock or 6 cups broth
3 tablespoons tomato paste
1 1/2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 tablespoon dried thyme
4 bay leaves
2 tablespoons butter
1 lb russet potato (cut into 1/2 inch pieces)
1 lb baby red potato (cut into 1/2 inch pieces)
4 stalks celery, chopped
2 cups carrots, peeled (cut into 1/2 pieces)
1 large white onions or 1 large yellow onion, roughly chopped
1 tablespoon cornstarch, plus 1 T water
salt, to taste
pepper, to taste

Steps:

Heat olive oil in large heavy pot over medium high heat.
Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
Stir to combine and bring mixture to a boil.
Once boiling, reduce heat to low.
Cover and simmer for 1 hour.
Stir occasionally.
Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
Set aside until stew has simmered for 1 hour.
Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
Slowly add to the stew, stirring for about 1 minute until thickened.
Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
Serve with a nice crusty bread and enjoy!