An Irish Beef Stew adapted for the slow cooker/crock pot using both red wine and Guinness beer!


  • ½ C all purpos flour
  • 1 tsp salt
  • ½ tsp black pepper 2-3 lbs. stew meat or boneless beef chuck, cut into 1 inch pieces
  • ¼ C canola oil
  • 1 large onion, chopped
  • 4 C beef broth
  • 4 tsp chopped garlic
  • 2 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • 2 tsp dried parsley
  • ½ tsp dried thyme
  • 2 bay leaves
  • 1 lb. red potatoes, quartered
  • 3 carrots, peeled and cut into one inch pieces


  • Combine flour, salt and pepper in a large zippered plastic bag. Add in meat and toss to coat.
  • Heat oil in a large pan over medium high heat and cook meat until browned on all sides.
  • Place meat in slow cooker.
  • Add onion into same pan that you cooked the meat in and cook until onion is golden brown. Add in beef broth and garlic. Bring to a boil. Scrape up pieces of food from bottom of pan.
  • Add in parsley, thyme, bay leaves, sugar, soy sauce and tomato paste.
  • Pour mixture over meat.
  • Cook on high for 4 hours and then add in potatoes and carrots and cook one additional hour.


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