Thick, hearty, and loaded with root vegetables, this crock pot Irish Beef stew only gets better with time. Make a big batch to serve on St. Patrick’s day, or any day, and you can enjoy leftovers the next couple of days.
Want 3 outstanding reasons to make this crock pot Irish Beef Stew?
Hope so because I’m going to give them to you anyway.
- Set it and forget it. Throw everything in the crock pot, go about your day, when dinner time rolls around its waiting for you.
- The leftovers just get better each day.
- Its SUPER filling, healthy and low-calorie
Not convinced yet?
Here is a bonus reason. You can serve this up a number of different ways, making it possible to have it three times in one week without feeling like your eating the same dish. I know, that’s what I did the last week! I had this Irish beef stew three days in a row.
Day 1: I had it on its own with a hunk of crusty bread on the side to soak up the yummy broth.
Day 2: I had it over my super creamy mashed potatoes (my personal favorite)
Day 3: The vegetables had soaked up a lot of the gravy by day three so I served it over bread as an open-faced sandwich!
Now you have no reason not to make this stew!
Follow the steps below (don’t worry there is not many). Run some errands, go to work, go for a run, whatever it is you do, and your dinner will be ready when you are. Plus the house will smell delicious!
Start by getting a good seer on your hunk of meat. This step could be completely eliminated if you are feeling to lazy to do any cooking at all. Your not fully cooking the beef, just getting a crust on the exterior.
“If I can skip it then why should I bother?”
So glad you ask. Brown food = good food. It just develops some extra flavor.
One more “difficult” step
The chopping of the vegetables.
I know……….so hard. If that’s too labor intensive, buy frozen chopped vegetables to use in this instead of using fresh!
Ok, now you can throw it all in the crock pot, cover and your done.
Phew, that was rough but you did it. You will thank me in 6-8 hours!
- 1 pound boneless chuck roast
- 2 cups chopped sweet onion
- 1 teaspoon salt
- ¼ cup tomato paste
- 2 tablespoons of raisins or dried cranberries
- ½ teaspoon pepper
- 1 cup chopped carrot
- 1 cup chopped parsnip
- 1 cup chopped turnip
- 6 garlic cloves minced
- 1 tablespoon dried thyme
- 2 bay leaves
- 3 cups of broth
- Brown the beef: sprinkle your roast with salt and pepper. Spray a large pan with cooking spray and heat over medium-high heat.
- Add the beef to the pan and cook, turning, until it is well browned on all sides.
- Place the beef into your crock pot.
- Add all of the remaining ingredients. If the broth isn't enough to cover everything you can add a little more.
- Put the lid on the crock pot and cook on low for 6-8 hrs or till the beef is fall apart tender and the vegetables are soft and cooked.
- Remove the beef from the stew, shred it up, return to the pot and enjoy.
This is great served over mashed potatoes or bread for an open face sandwich.
You can also cook this on the stove top. After browning the roast put it in a thick bottom pot. Add everything else, cover and let simmer for 11/2-2 hours or till the beef is fall apart tender.
So whats Irish about this crock pot Irish Beef stew?
I’m Irish and I like this stew!
To kick up the Irishness ?? (Is that a word?) You can replace some of the broth with Guinness beer. I had planned on doing that but, not being a drinker, I was too lazy to run to the package store and buy a bottle purely to make this.
Do you have some non beef eaters you will be serving and need a Vegetarian main dish option?