Slow cooker Irish Stew is full of tender lamb (or beef), potatoes, carrots, and onions with a delicious beef broth that is full of so much flavor. It is the perfect meal to enjoy for St. Patrick’s Day.

Slow Cooker Irish Stew

St. Patrick’s Day is just around the corner and there are so many great food options to choose from! Whether you are making Corned Beef and Cabbage Soup, Instant Pot Corned Beef, and Cabbage, or this Slow Cooker Irish Soup you are in for a treat! In our home, we have so many St. Patrick’s Day dishes that we love so each year we take turns choosing what we eat. This year my son opted for my famous Slow Cooker Irish Stew! Deep down this is one of my favorites and will soon be yours as well. This soup is hearty, full of so many delicious vegetables, and flavorful. I also love it because it is so easy. Prep it in the morning and let it cook all day thanks to the crockpot and sit down to a nice dinner. We normally pair it with Irish Soda Bread and dinner is served!

How to Make Slow Cooker Irish Stew

Prepare the slow cooker with nonstick cooking spray.
In a gallon size Ziploc freezer bag, add the flour and 1 teaspoon salt. Shake gently to combine. Add the meat to the bag, seal, and turn until the meat is entirely coated by the flour.
In a large cast-iron skillet over medium high heat, add the oil. Carefully add about half of the meat to the skillet and brown on all sides. Remove the brown meat and place in the slow cooker to keep warm. Repeat until all of the meat is browned.

Add the onions to the skillet, and cook until softened, about five minutes. Stir often to avoid burning. Transfer the onions to the slow cooker.
Pour about one cup of the beef broth into the skillet, scraping the bottom with a wooden spoon to remove any cooked on pieces. Pour all of the broth from the skillet into the slow cooker.
Add the vegetables to the slow cooker over the meat.

In a large mixing bowl, combine the beef broth, remaining salt, garlic powder, dried thyme, black pepper, Worcestershire sauce, and tomato paste. Pour over the vegetables in the slow cooker.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Tips Tricks and FAQs

Be sure to not skip the step of coating your meat with the flour mixture and searing it in the skillet. Not only does the flour help thicken the stew, but it adds another level of flavor to the dish.
If your stew is not thick enough once it is ready to serve you will want to make a slurry. Remove ¼ cup of the broth from the crock pot and mix it with 2-3 Tablespoons of flour. Once it is smooth, add it back into the stew and let it cook for about 30 more minutes.

Storage

You will want to store your leftover Irish stew in an airtight container in the fridge for up to 3 days. You can reheat it a bowl at a time in the microwave or on low to medium on the stove until it is your desired temperature.

Slow Cooker Irish Stew

Ingredients

3 pounds cubed beef or lamb meat
⅔ cups flour
2 teaspoons salt, divided
¼ cup vegetable or canola oil
2 large onions, chopped in 1 inch pieces
8 cups beef broth, divided
3 medium potatoes, peeled and cubed in 2 inch pieces
1 pound carrots, peeled and cut into Hawaiian inch pieces
2 teaspoons garlic powder
2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste

Instructions

Prepare the slow cooker with nonstick cooking spray.
In a gallon-size Ziploc freezer bag, add the flour and 1 teaspoon salt. Shake gently to combine. Add the meat to the bag, seal, and turn until the meat is entirely coated by the flour.
In a large cast-iron skillet over medium-high heat, add the oil. Carefully add about half of the meat to the skillet and brown on all sides. Remove the brown meat and place it in the slow cooker to keep warm. Repeat until all of the meat is browned.
Add the onions to the skillet, and cook until softened, about five minutes. Stir often to avoid burning. Transfer the onions to the slow cooker.
Pour about one cup of the beef broth into the skillet, scraping the bottom with a wooden spoon to remove any cooked on pieces. Pour all of the broth from the skillet into the slow cooker.
Add the vegetables to the slow cooker over the meat.
In a large mixing bowl, combine the beef broth, remaining salt, garlic powder, dried thyme, black pepper, Worcestershire sauce, and tomato paste. Pour over the vegetables in the slow cooker.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 646Total Fat: 33gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 158mgSodium: 1566mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 54g

Slow Cooker Irish Stew