Crockpot Irish Beef Stew Recipe with Guinness
I wanted to pay respect to the recent holiday with an Irish recipe but I wanted the less common beef version of Irish stew there are loads of recipes for lamb but they also make a great beef stew and in this one to keep with the Irish theme I use Guinness in the mix to add a bit of distinct Irish flavor. Now if you are not fond of Guinness you could use a different dark beer but it needs a bit of something along those lines you could cut it in half also it just will not be as robust.
I also employee the working mom’s helper my friend the crockpot if you want to speed up the process you could do it in about an hour on the stove top in a stockpot but the meat will not be as tender I would suggest if doing this use a better cut of stew meat so this is less of a factor. I personally love what the crockpot does to meat when it slow cooks it makes even the toughest of cuts tender. But that is up to you a few moments in the mooring or an hour after work your choice personally at the end of the day I am happy to stay out of the kitchen.
Now when most people think Irish and stew they think lamb first and I understand this but the beef stew is really good too and is worthy of a try if you have never made it before. I know it is a little less traditional but it is nice to mix things up and go a little deeper on your food explorations and try the path a little less traveled. This stew is actual done in stages as I didn’t want it to be over powering with the Guinness and the tomato can get a little bitter if stewed too long that is why the sugar to help counter act the acid in the tomato paste but it is needed to make the sauce a bit thicker and richer in flavor.
- 2 pounds beef stew meat, trim fat cut bite
- 1 pound baby carrots
- 1 pound baby potatoes, halved (serve rustic skin on)
- 1 yellow onion, diced
- 4 tablespoons minced garlic
- 1 bay leaf
- 3 cups beef broth
- ¼ teaspoon Hungarian sweet paprika
- 2 teaspoons sugar
- 1 bottle Guinness Stout
- 1 six ounce can tomato paste
- Salt and ground black pepper to taste
- In a large skillet add some olive oil and place on stove on medium high heat and sear the meat on all sides until just browned then transfer to crockpot including all juices.
- Add a bit more olive oil and sauté the onion for about five minutes turn the heat down to medium for this when onion is translucent and seems soft add the garlic and cook for a minute just too slightly toast it. Add all this to the crockpot.
- Add your potatoes, carrots and broth along with the herbs (do not add tomato and Guinness yet) and cover crockpot and set on low for six hours.
- When time is up add the rest of the ingredients and mix well and replace cover and set on high for an additional hour. Remove the lid and cook one more hour to think the sauce a bit.
- Season with salt and ground pepper to taste and turn off heat and allow to stand for fifteen minutes then serve garnish with fresh thyme sprigs (optional).
This Irish stew has potatoes and carrots, now I used baby carrots (I hate peeling them) you could use regular ones and cut them if you prefer and I also serve the potatoes up in a rustic way as the skin is the healthiest part of the white potato. Once again you could peel them if you’re not found of the skin and use say a Yukon gold and then just cut them in quarters to eighths depending on how big they are you don’t want them too big and make sure to keep them about the same size they will cook more evenly in the crockpot.
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