This slow-cooked veg-and-beef Irish stew recipe could be just what your family dinner repertoire calls for. 

Whether you like your stew made with beef or lamb, with stout or without, we couldn’t pass up this super popular recipe for a slow-cooked veg and beef feast!

Have a look at the recipe, though, does it match up to your family's?

Slow cooker Irish beef stew recipe

Ingredients

  • 1.5lbs chuck roast cut into 1.5-inch pieces or pre-cut stew meat
  • 1/4 cup flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 2lbs Yukon Gold potatoes, halved or quartered depending on size
  • 1lb baby carrots
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cans beef broth, approximately 40 ounces
  • 1 small can of tomato paste
  • 2 tablespoons balsamic or red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch added to 2 tablespoons cold water
  • 1 tablespoon dried thyme
  • 1 tsp dried parsley flakes
  • 2 bay leaves
  • Fresh parsley for garnish

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Method

Cut the roast into 1.5-inch bite-sized chunks and place them in a gallon-size resealable bag. Add flour, salt, and pepper. Shake the bag until the meat is coated with flour.

Heat olive oil in a large heavy-bottomed skillet or pot. Add coated meat and brown each piece on all sides.

While the meat is browning, cut potatoes and carrots, and place both in the bottom of a slow cooker.

When the meat is browned, layer it on top of the potatoes and carrots, leaving the remaining juices in the skillet.

Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then sauté onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth, then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the slow cooker.

Add thyme, parsley flakes, and bay leaves.

Cook on low for 7-8 hours or on high for approximately four hours. 30 minutes before serving, taste the broth and add salt, pepper, or other seasonings as needed. Allow it to cook for another 30 minutes after adding seasonings. Remove bay leaves before serving. Garnish with fresh parsley.

H/T: Favorite Family Recipes.

*Originally published in Aug 2016. Updated in June 2026. 

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