Go Back

Slow Cooker Irish Beef Stew with Pearl Onions

Slow cooker Irish beef stew with pearl onions combines stout-braised beef chuck, Yukon Gold potatoes, carrots, and onions in a rich, savory broth. The slow cooker makes the beef fork-tender while the vegetables soften in the flavorful sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 hours
standing time 10 minutes
Total Time 9 hours 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Irish
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup all-purpose flour
  • 2 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 can or bottle (14.9 oz) stout such as Guinness
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1.5 lb Yukon Gold potatoes cut into 1-inch chunks
  • 4 carrots medium, cut into 1-inch pieces
  • 1 bag (12 oz) pearl onions frozen

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Pat the beef dry.
  2. Toss the beef with the salt, pepper, and flour until evenly coated.
  3. Heat the oil in a 12-inch skillet over medium-high heat.
  4. Brown the beef in 2 or 3 batches, turning to brown several sides, about 3 to 4 minutes per batch; transfer each batch to a plate.
  5. Add the chopped onion to the skillet and cook for about 4 minutes until softened.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the stout and beef broth.
  8. Stir in the Worcestershire sauce, thyme, and bay leaves, scraping up the browned bits.
  9. Bring the mixture to a simmer.
  10. Transfer the beef and skillet mixture to a 6-quart slow cooker, add the potatoes, carrots, and frozen pearl onions, and stir to coat.
  11. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and the vegetables are tender.
  12. Remove and discard the bay leaves.
  13. Let the stew stand for 10 minutes before serving.

Notes

For deeper flavor, brown the beef in batches without crowding the skillet. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend and gluten-free Worcestershire sauce, and confirm the stout and broth are gluten-free.