Slow Oven Irish Beef Stew

 

Beef and Guinness Stew feat. MyVirginKitchen

Video taken from the channel: Donal Skehan


 

EASY SLOW COOKER BEEF STEW

Video taken from the channel: tracymouse


 

IRISH STEW RECIPE / HOW TO MAKE TRADITIONAL IRISH BEEF STEW /EASY IRISH FOOD, RECIPE, CUISINE

Video taken from the channel: ashley bailie


 

Crock Pot Irish Beef Stew

Video taken from the channel: Favorite Family Recipes


 

Easy Slow Cooker Beef Stew | One Pot Chef

Video taken from the channel: OnePotChefShow


 

Irish Beef Stew

Video taken from the channel: Simply Recipes


 

Slow Cooker Irish Guinness Beef Stew Recipe

Video taken from the channel: Tastes Lovely


Ingredients 2 tablespoons olive oil 3 tablespoons all-purpose flour 2 pounds beef chuck, cut into 1 1/2-inch cubes 1 pound carrots, peeled and cut into 1-inch chunks 6 large potatoes, peeled and cut into large chunks 1 white onion, cut into large chunks 2 cloves garlic, minced 2 cups beef broth 1 (6. Steps 1 Spray 5-quart slow cooker with cooking spray. 2 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 3 In large bowl, mix flour, remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Add beef; toss to coat.

4 Add. This Slow Cooker Irish Beef Stew is full of fall apart tender beef, potatoes and carrots, with a rich broth flavored with Guinness. After cooking all day in the crock pot, enjoy this Guinness beef stew on St.

Patricks day or any other day of the year! It’s no secret that I LOVE St. Patrick’s Day. When the slow cooker is warmed, add the lamb and the onion, garlic and broth mixture—you want every bit of flavor from the skillet going into the slow cooker.

Then stir in the potatoes, carrots, seasonings, Worcestershire sauce and beef broth. Let the stew cook. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours. Place meat in slow cooker.

In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay. Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds.

Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef stock and tomato puree and pour into the slow.

This Slow Cooker Irish Guinness Beef Stew is the perfect meal to celebrate St. Patrick’s Day, but it’s just as delightful any day of the year! Juicy beef, Guinness stout & hearty root vegetables come together in a fabulous set-it-and-forget-it stew that’s great on its own, but even better served with Irish. In a small bowl, whisk together beef broth, tomato paste and Worcestershire sauce then pour into the slow cooker along with the Irish stout if using.

Heat on Low for 8 Hours of High for 4 Hours. 15 minutes before the stew is done cooking, stir in the peas.

List of related literature:

COMBINE the beef, broth, carrots, cabbage, onions, wine, tomato paste, flour, thyme, 1½ teaspoons salt and ½ teaspoon pepper in a 4to 6-quart slow cooker.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Cold meat cookery Ingredients—About 2 lb. of cold roast beef, 2 small onions, 1 large carrot or two small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, 4 tablespoonfuls of gravy, 3 tablespoonfuls of ale, crust or mashed potatoes.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Place on the stove, add 1 cup of boiling water, and bring to a boil, then clamp on the lid and transfer to the oven for 30 minutes, or until the stew is piping hot and the potatoes are tender.

“Simply Nigella: Feel Good Food” by Nigella Lawson
from Simply Nigella: Feel Good Food
by Nigella Lawson
Flatiron Books, 2015

Either way, let your beef and vegetables simmer until the beef wants to fall apart when you stick a fork in it— about 3 to 4 hours on the stove, and at least 7 or 8 in a slow cooker.

“500 More Low-Carb Recipes: 500 All New Recipes From Around the World” by Dana Carpender
from 500 More Low-Carb Recipes: 500 All New Recipes From Around the World
by Dana Carpender
Fair Winds Press, 2004

5 Add the sautéed veggies to the slow cooker, then add the beef broth, ale, Worcestershire sauce, barley, bay leaf, salt and pepper, and any other seasonings you want to use.

“The Geeky Chef Cookbook: Real-Life Recipes for Your Favorite Fantasy Foods Unofficial Recipes from Doctor Who, Game of Thrones, Harry Potter, and more” by Cassandra Reeder
from The Geeky Chef Cookbook: Real-Life Recipes for Your Favorite Fantasy Foods Unofficial Recipes from Doctor Who, Game of Thrones, Harry Potter, and more
by Cassandra Reeder
Race Point Publishing, 2015

Transfer the mixture to the slow cooker along with the Worcestershire sauce, bay leaves, broth, wine, and tomatoes and cook on high for 4 to 6 hours or low for 8 to 10, until the beef is tender.

“Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm: A Cookbook” by Molly Yeh
from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm: A Cookbook
by Molly Yeh
Potter/Ten Speed/Harmony/Rodale, 2016

Stir in the beans and potatoes, replace the cover, and continue cooking, stirring the mixture up from the bottom frequently, for an additional 45 minutes, or until both the meat and the potatoes are very tender.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

Combine the rehydrated tomatoes, potatoes, onion, beef, baby carrots, 2 cups water, wine, and salt-free herb mixture in a 3½to 5-quart slow cooker.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

Season with salt and pepper, then cook the stew covered with a lid in the oven at 200°C for 2 h to 2 h 30 min depending on the quality of the meat (watch over the sauce reduction carefully, stirring it from time to time while it cooks).

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Add enough boiling water to cover the meat or add a pint of stewed and strained tomatoes and simmer until meat is tender, about 3 hours.

“The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game Revised and Expanded Edition” by Philip Hasheider
from The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game Revised and Expanded Edition
by Philip Hasheider
Voyageur Press, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

78 comments

Your email address will not be published. Required fields are marked *

  • You can also add a can if biscuits to the top of this during last 30 min or so and they will fluff up and you will have yummy stew with biscuits to sop it up with!!

  • HI! In Argentina we do almost the exactly recipe,we call it estofado (stew) or Guiso,that could have rice,chicken or pasta! Its delicious!

  • That was painful watching how they browned the beef. No flour, too much oil and placing them in one piece in at a time…. its like they were deep frying tiny little steaks.

  • Why do people keep saying Irish Stew half of the things you put in the stew we would not have had in our kitchen it looks lovely but it’s not Irish Stew

  • As an Irish person, we don’t use olive oil, it’s not a traditional ingredient. We don’t use garlic either. We don’t put fake stock, Guinness or wine in it either. We don’t use bay leaves. We don’t use russet potatoes. It’s either blues or Kerr’s pinks, and you haven’t got enough potato in it. Never mind all the extra shit you put in. This is American stew. This isn’t Irish stew. Irish stew is simple, cooked from whatever is available on the land. People like you who fuck up our traditional food and try to cash in on it make me sick.

  • No this is not Irish stew and it’s not how it’s made and before some smart arse comes into the comment section to run their mouth Im from Ireland and live here still and that is not how you make that stew

  • Looks very good and you are telegenic to beat the band. 3 suggestions: cut the beef into much bigger pieces 2 2 1/2 inches square (5 6 cm); brown them much much more they should be crusty; braise for 2+ hrs at low heat say 150C (300F)

  • Please tell me, what was the “stock pot” I think you called it in the beginning? After the corn flour? It looked like a dark jelly substance in a little plastic container? And what can you use to substitute for that? Beef bullion? Thank you.

  • There’s so much to love here, the stew looks great, but her soft voice, lovely accent, and beautiful family makes this one of my favorite new videos.

  • I always make dumpling in the stew which is why a slow cooker version would not work. have to add the dumplings to a stew that is not thicked and is bubbling hot. Once the dumplings are done you can tranfer everying to a slow cooker.

  • Why don’t you saute the meat before putting it in? It improves the taste so much more, because of some chemical thingie happening while saute.

  • Love your recipes. Suit a lazy sod like me.
    BUT… what thoughts have you on the idea of browning or sealing the meat in the frying pan before putting it in the slow cooker.?

  • aaaaaaaaaaaaahhhhhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!!!! You’re killing meeeeeeeeeeee!!!!!!!!!!!!!!!!!!!!!!!!!!!!! or is it I’m killing me by watching this video……….aaaaaaaaaaaaaaaaaaahhhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!!!! 

    Awesome stuff…nuff love from Jamaica!:-)

  • Looks wonderful. I’ve watched a number of these video’s but haven’t found one that adds peas, corn and green beans. I’m a veggie type of girl. Am I the only one who piles the whole garden in?

  • It looks delicious, and probably will make it but there’s so many reviews on here about I’m going to make / buying a slow cooker/ accent / eye colour, it’s quite hard to find people who have made it!!

  • Personally I would have had it on high and when it was bubbling added several suet dumplings they would also thicken up the stew

  • Excellent instruction and instructor ��‍������
    Even better video ��������
    Thanks �� cobber..I used to be an apprentice chef ��‍��/cook
    Many years ago
    Your video has truly refreshed my mind to try this great �� simple dish

    Thanks �� cobber /dude ������

  • I was looking for a how-to cause my mom brought over a hunk of beef, don’t ask me what part, cause it all looks the same to me, but my mom told me not to put the vegetables in until the beef was almost done, and the Bible says not to use the blood of an animal, and to wash the meat, because the life of the animal is it’s blood, but our life is in the Blood of Jesus shed upon the Cross.

  • You made the mistake of putting all of your beef in at once. When browning the meat add the chunks a few peices at a time to brown them. This will ensure you don’t lower the temperature of the oil too much, and you will get that nice caramelization

  • I love stew, so nice…especially with a little bit of beetroot!
    I’m a new subscriber, subscribed a few weeks back and got to say, I’m loving all your foody videos. Such an inspiration!! Xx

  • I didn’t have the garlic or the bacon when I made this, it tasted of nuthing, kinds smelled like dirty socks, is most of the flavor the bacon and garlic? did I do something wrong? idk, I tried spicing it up after I tasted it with a few things, but I couldn’t get that dull musky taste, it lingured even after I added a hand full of siracha and salt and various poweders, then after it still tasted like crap I tried resucing it, and it was almost edible, so then I just asses a bunch of chipotle sauce to it, it was edible but nasty somehow, but I manned up and I ate the whole thing, what should I try next time.

  • There’s been a lot of talk on tv the past while about a “true” irish stew. My mam made it just like you minus the celery but she always added in the brown sauce too. I personally can’t stand stew now but I wish I did as it’s so easy to make!

  • Irish everything lover here, especially food �� I’m going to make this next tuesday for my family. Thanks Donal, I really miss my time in Howth and Dublin, and this makes my suffering more on the bittersweet side!

  • Hey @Donal Skehan! I’m from Brazil and we have different meat cuts here. Considering this chart:  http://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Beef_cuts_Brazil.svg/2000px-Beef_cuts_Brazil.svg.png
    which number should I get to have a nice and tender stew like yours?

  • Hello Donal!!
    I am from Spain and I have a question:)
    Perhaps I’m crazy but: can I use this stew as a filling for a pie?
    Thank you!!!!

    I love your channel, your recipes and irish food! 😉

  • Just one quick comment before I put my coat on and gallop off to buy a slow cooker. (!!)
    I bought a Tala mini-whisk a couple of years ago [Amazon, about £1.50] and it’s my go-to stirrer. Stock pots, cornflour, gravy granules, whisking eggs for omlettes. It’s cheap and cheerful, just made from pressed metal, but it works a treat!
    PS Don’t know if this would be approved by SW or not, (at just over 19 stone I’m not exactly figure conscious) but a spoonful of mustard pickle really brings out the beefy flavour.

  • Just a small hint for any south american (specially brazilian) citizens who find the idea of using the incredibly expensive Guinness in a stew ludicrous, all you have to do is use a good quality stout. And we do have one that isn’t nearly as expensive and tastes almost the same as Guinness: brazilian made Caracu beer.

    They are incredibly similar and it will halve the cost of this recipe (here). Oh if you find the taste of it a bit too dry you can add a pinch of dark brown sugar. In the end you won’t see the difference!

  • Donal, this was epic. Just because of (or thanks to) you I bought a Le Creusette pan to make this. And my God was it good. I’m glad you’re back from the US cause I need more recipes.:)

  • Brown your meat first with a flour coating it’s amazing giving a nice deeper browning to your gravy aka( sauce) we Canadians make the best stew why as you k ow our winters can get brutal so stew is a must learn as a beginner cook just a tip big guy hugs

  • I find that if you braise or stew lamb, when you eat it, it tastes very similar to beef! It doesn’t if you fry lamb mince for a shepherds pie, you can tell the difference then. Also, if you add raw potatoes to a casserole/stew it gives a strange flavour to the stew. I find that if you par boil the potatoes, even for just a couple of minutes, and it gets rid of that taste.

  • Great recipe Ashley, here in Scotland we generally substitute beef for lamb but apart from that, the recipe is very similar. Here in Glasgow, us Glaswegians (not all) like to add links to the dish, personally I like pork links, browned first to take any excess fat out, and we serve it with a square of puff pastry., we don’t add the potatoes to the stew, we serve separately.

  • What a pretty girl you are! I don’t expect to see anyone looking like you, to know how to cook, too. Thanks for the great video-

  • a few weeks ago i was trying to find a recipe like this! didn’t find anything worth trying… now i’ll have to go back and try this one!:) thanks for the vid! 

  • solid video, legit exactly what i was looking for,everyone else prettied up their video too much i wanted a video just like this one, showing ya chucking it togeather as if we were there with you
    doing my first slow cook tomorrow late morning, people say “you pretty much cant fuck up a slow cook mate” but i may find a way lol

  • Great recipe, Donal. I made it for tea tonight. Followed it exactly, but just added a dash of Worcestershire sauce. Really deep rich flavour. I usually put a lot of herds in my stews, but this tasted far better without. ��

  • Sorry pressed send too soon there as I was saying I had came across a channel with loads of different lunch box themed ideas they were called the family fudge and had a section called bunches of lunches thought it might interest you as in previous videos you were doing lunch pack themes with the kids. xx

  • Hi Ashley, it’s hard to beat a big pot of stew! In Derry we use mince rolled into balls, I also like diced turnip in mine to add to the sweetness xx

  • All chefs have such a high tolerance for heat. They touch their cooking food or eat food right out of the pan. I wish I had that! haha

  • I love this video my mom was born in Dublin and I have been looking for videos on traditional Irish meals to make for her so Thank You so very much. I hope you will be sharing more traditional meals.

  • although this is yummy, it’s far from traditional irish stew. Irish Stew uses lamb, parsnips, carrots, Leeks, onion, NOT russets because there were no russets grown in Ireland ever…lumper and Cork Reds were the potatoes common in old Ireland.

  • Good video, Ashley. I put lamb with beef and also a wee bit of mince into mine. Celery is a good sweetener, it’s true. Turnip also has that sweetening effect. I’ve spent this eve making three different casseroles. Funny how we get the stew-making bug as soon as the leaves turn! Xx

  • I have a question for you regarding using Guinness, when i cook with it, i find it gives the food a bitter after taste, is there any way to avoid this? 

  • I like to add a little brown HP sauce to my portion of beef stew. Sometimes I leave out the potatoes, and serve with mash instead. I usually serve a portion of broccoli with mine as you have done. Looks delicious Tracy, it’s the perfect meal for autumn and winter��

  • I wonder how it taste like using Guinness. Which part of beef do you use? I always get the one that says steak on the packaging and it always turns out quite tough to bite. Maybe if I let it cook longer?

  • stew looked tasty, i have a slow cooker but scared to use it, in case it goes on fire or overheats while i am out lol, need to try it a day i am going to be in all day lol x

  • This must be a combination of a bunch of different family recipes, because the stew my mam does is literally just 5 ingredients all in the one pot.

  • This looks amazing. I am making Guniness Braised Beef tonight and will be uploading a video before saint patties day. Would love input on the video. Please subsribe to my channel and check out the video.

  • your making me hungry chef, i use cumin fennel curry powder cinammon paprica chille and lots of diffrerent spices you speak so well thank you il be back for more ideas i love slow cooking

  • Hi I’ve watched several recipes for this on YouTube and they all look wishy washy but yours looks nice and thick and brown. So I’m going to give yours a go looked really nice. Hope mine turns out the same �� thank you

  • Can I use frozen veg and the frozen diced beef to make a stew in a slow cooker, just bought a slow cooker so will be my first time to use it Any advice is much appreciated thanks

  • Tracy, I am still right at the beginning of your video, but, I wanted to say how lovely it is to see an SW member making a proper beef stew with NO chopped tomatoes or passata! The one thing about SW recipes that I find unnecessary is the amount of tomatoes involved. 20 or 30 years ago, our mums would never have used canned tomatoes. Stew needs a nice rich gravy and corn flour. Cheers and thanks for this. Jane x

  • Made this dish today. Added parsnips to it for a little more flavor. This was absolutely delicious. We also made Irish brown bread to eat with it.

    Thanks for the recipe.

  • Looks beautiful Donal! Made your muffins and guinness cake over the weekend (shared on twitter!) both turned out so well! You are so talented at what you do:-)

  • I did the exact same stew yesterday but used lean pork. It was delicious. Yes, 5 hrs on high seems to work well. I like to add a bit of hot pepper sauce to my stews. Gives them a kick. Lovely for this autumnal weather. Gosh, I absolutely love this season. Cosy, cosy, cosy! Xx

  • You are just a fat bast_d
    1500 gallons of water produces
    one pound of meat
    For example saving money by showering is a waste of time if you eat meat. Equivalent to showering for 4 days
    For one pound on meat

  • Hey new subscriber here. My husband is from northern Ireland and really misses wheaten bread, soda bread and potato bread, do you have any recipes for these please or show us how to do them as I would love to make them for my husband. Thank you! Btw love all your content

  • sorry i have a dumb question. what type of casserole dish do you use? can be use on the stove and in the oven. the last one i have cracked and almost broke into pieces when i used it on stove. i want to get a new one so i can try all these stew recipes but i don’t want to get the one with that same material. 

  • Great Stew … But I “Threw OUT” the Carrots and instead Added …
    • Large Portobello Mushrooms
    • Green/String Beans
    • Corn
    • Peas
    • Barley
    • 1 stalk Celery
    • 1 Large Can ‘Diced Tomatoes’
    PS: The “POST Image” showed the Stew with “PEAS” In IT; yet I NEVER saw you add ‘The PEAS” during the “Added Ingredients” segment … Why Is THAT … Just Say’n… “�� Dilly Dilly”❗

  • Hey mate! I’m a very busy college student and I have to say I didn’t have a hard time cooking this dish! Greetings from the Philippines.:)

  • how do you put meat straight in with out rinsing it first. you dont know if it was ever droped on the floor before it was packaged. hotel restaurant rinse it first.

  • I just found you and I am gobsmacked in love with every one of your recipes. I want to try one tomorrow but your recipe channel is down. I’m in the usa and I think I have figured out the difference in some of the ingredients names such as casters sugar. I have been saving for a trip to Ireland so this will keep me busy untill then. Thankyou Donal and I love your lc pots

  • Definitely going to subscribe just based on this video, seen a lot of video showing this recipe but I have to say you present it the best better than the official Guinness Chef on their page….

  • Seen other recipes saying to brown the meat and coat with flour but i like your way better! Will be making this tomorrow! I Enjoy your channel!

  • >>> ur2.pl/1064 I wanted a good crockpot that had a timer on it. Love that I can set whatever temp and time I want and then it automatically switches to warm once that time is up

  • This looks fantastic and is very similar to Belgian “flamish carbonade “. We just add few slices of gingerbread coated with mustard. It melts in the juices while cooking and the result is gorgeous. I hope I can cook it to you one day if you ever go to Brussels. I’ll try that stew for tonight’s dinner!

  • I’ve made this already twice, it’s soooooo good. My mom can be as picky as a 5 year old but she loves this. I think I found my new winter soup!

  • can u do it without beef, maybe replace it with other meats? cause my home dont cook beef. i might wanna try this, what is another meat i could cook with this recipe? 

  • Tracy I normally buy my frozen diced beef from Iceland but they are out if stock at the moment so I just looked on Asda site and there’s is 1 syn per 100 grms I just thought I would say in case you didn’t know xx

  • When I make my stew in slow cooker Tracy I don’t add any thickening agent just add lentils and pearl barley and it comes out really thick xx

  • Made something similar but used leeks, newcastle pale ale and a couple bullion cubes (wrong spelling? Lol) and cooked for 3 hours. Cant beat this type of stew.

    Great vid and looks delish

  • Thank you for helping me learn to cook!
    Really appreciate it.
    Have been a long time subscriber and will continue to follow.
    I also have a wieght problem and am trying to lose the kilograms very solid body.
    Do you have any other meals or suggestions that could help?
    Thank you in advance?
    SRM

  • Great video Ashley! I put HP in my stew as well as a couple of splashes of Worcester SauceI agree,gives it a lovely rich tang. I always do mine in the slow cooker. Nancy x

  • hay man great vid:) woulld it also work on a slow cooker or id it best on the hob/gass burner? I am trying to exspand my cooking knowlage and would love to add this to my list

  • Can’t get enough of your crock pot recipes. That lasagne was fantastic. This one is tomorrow but what could I use instead of meat? Well done. p.s. thinking of chopping up a cabbage.

  • I’m Irish and my Mother always cooks beef in her stews not lamb so that’s good enough for me cos they’re always amazing!
    This one looked daycent too tbh

  • Hi guys I always get asked about this recipe so I thought I’d upload it and share. The ingredients and method is in the description bar if you wish to try it out. There are so many variations on this recipe and I change mine like the wind but you can’t go far wrong with this version. I’d love to hear how you make your own stews! xxxx

  • That looks really good. It’s still quite cold in Boston, so I definitely will be trying this recipe. 
    Also, I discovered your channel couple days ago and I must say I love your enthusiasm! Keep up the good work:D

  • I found your channel thanks to Emmy. I couldn’t be happy to see all kinds of food. So easy and basic, yet mouth watering! I have been looking for a new stew recipe and can’t wait to give this one ago. I never really thought of cooking Irish food, but thats to the ease of the recipes, I think this will be a great food journey.