Irish beef stew is a cozy, family-friendly dinner, and it can be incredibly easy to make, especially when all you have to do is toss everything in a slow cooker. Our recipe uses beef, however, if you’re a true lover of lamb, feel free to use that instead. Of course, a hearty Irish stew isn’t complete without earthy root veggies and here, Yukon gold potatoes, parsnips, carrots and celeriac shine in a hearty medley. Make this easy version in your slow cooker or Instant Pot for St. Patrick’s Day or a chilly, yet busy weekday. It’s classic comfort food for contemporary schedules.

Irish-Slow-Cooker-stew-in-bowl

Slow Cooker Irish Stew

Prep Time: 10 minutes
Cook Time: 4 hours on high, 8 hours on low
Total Time: 4 hours 10 minutes on high, 8 hours 10 minutes on low
Serves: 4 to 6

Irish-Slow-Cooker-stew-ingredients

Ingredients:

2 lbs stewing beef, cut into 1-inch pieces (see Notes below)
3 Yukon gold potatoes, cubed
1 celeriac (celery root), peeled and cubed
3 medium carrots, sliced
1 medium parsnip, sliced
1 yellow onion, diced
3 garlic cloves, minced
4 cups beef stock
1 bay leaf
1 tsp dried thyme
salt, to taste (check the saltiness of your beef stock before adding)
ground black pepper, to taste
chopped fresh parsley, for serving

Irish-Stew-in-the-Slow-Cooker

Directions:

1. Add all ingredients except parsley in a large slow cooker and stir to combine. Replace lid and cook on high for 4 hours or on low for 8 hours.

2. Once your cook time is up, give the stew a stir, spoon into bowls and top with fresh parsley. Serve warm.

Notes: 
If you have time, brown the beef first by searing the cubes in a skillet with a splash of olive oil over medium-high heat – it adds a great depth of flavour.

Serve something cool and creamy for dessert while keeping with the Irish theme and mix up this Guinness Ice Cream Float.