Best Slow Cooker Irish Stew Recipes

SLOW-COOKER IRISH STOUT BEEF STEW

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.

SIMPLE SLOW COOKER IRISH STEW

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.

SLOW COOKER IRISH BEEF STEW

Steps:

• Coat beef thoroughly with flour.
• Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
• Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
• Cook on Low until beef and vegetables are tender, 4 to 5 hours.

SLOW COOKER IRISH STEW WITH CHICKEN

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.

SLOW COOKER IRISH STEW

Steps:

• Sprinkle both sides of lamb cuts with half of the salt and pepper. Brown lamb all over, in batches, in a skillet over medium-high heat. Place in slow cooker.
• Add water to skillet and bring to a boil, scraping up brown bits. Pour liquid into slow cooker.
• Return skillet to medium heat and cook onions, carrots, parsley thyme and remaining salt and pepper for about 8 minutes until softened and beginning to turn golden.
• Scrape into slow cooker.
• Add stock and potatoes. Cover and cook on low for 8 hours or until lamb is tender and easily pulls away from the bone.
• In a small bowl, mash together butter and flour until well combined. Uncover slow cooker, and stir butter mixture into stew and cook on high for 20 minutes or until slightly thickened.

SLIMMING WORLD FRIENDLY SLOW COOKER IRISH STEW

Steps:

• in a non stick frying pan brown the meat on all sides in batches.
• place all of the veg in bottom of slow cooker put meat on top, spinkle over barley add herbs and stock cubes. pour in enough hot water to come up just meet the veg and meat.
• cook for 6 hours on high in slow cooker.
• you can add other ingredients like garlic, reducrrent jelly, mint just remember to syn point it.

SLOW COOKER DRUNKEN IRISH STEW

Steps:

• Cut the meat into small chunks, put it in a rimmed dish and toss with the soy sauce and garlic. Pour the wine one of the beers over top. Set in the fridge to marinate over night.
• Strain the juices into your crockpot, then sprinkle the meat with flour and toss to coat,
• Heat the olive oil in a frying or saute pan over medium heat. Add the floured meat bits and cook, stirring frequently, until the meat is browned/seared on all sides. The meat doesn't have to be done at this point, just seared on the outside.
• Meanwhile, in the slow cooker, stir together the tomato paste, remaining Guinness and boullion until well mixed. Add the meat, carrots, potato, onion, bay leaves along with a good amount of freshly ground pepper and a pinch of cayenne.
• Cover and cook on low for 8 hours. Check the potatoes ... if they are not tender, pour the stew into a soup pot and simmer until the potatoes are nice and soft, up to 1 hour.
• Shortly before serving, stir in the peas and heat just until the peas are hot. Serve warm.