Slow Cooker Drunken Irish Beef Stew


  • 3 lbs. russet potatoes, peeled & cut into 1/2-inch pieces (approx. 3 cups)
  • 4 stalks celery, chopped (approx. 1 1/2 cups)
  • 4-5 carrots, peeled, cut into 1/2-inch pieces (approx. 2 cups)
  • 1 medium yellow or white onion, roughly chopped
  • 2 tbsp. extra-virgin olive oil
  • 2 lbs. stew beef, cut into 1-inch pieces
  • 1 cup flour
  • 3 garlic cloves, minced
  • 2 tbsp. butter
  • 2 cups low sodium beef broth
  • 3/4 cup red wine
  • 3/4 cup Guinness beer
  • 2 tbsp. tomato paste
  • 1 tbsp. white sugar
  • 1 tbsp. Worcestershire sauce
  • 1/2 tbsp. dried thyme
  • 2 bay leaves
  • 1 tbsp. cornstarch + 1 tbsp. water
  • Salt and pepper, to taste
  • Crusty bread, for serving

Place the chopped vegetables into the crockpot. Rinse the meat and pat dry with paper towels. Season with salt and pepper. Dredge beef with flour and shake off excess.

In a large, heavy bottomed skillet, heat olive oil at medium to medium-high heat. Add beef to the pan and brown on all sides, about 5 to 7 minutes. Add garlic and cook for one minute, do not burn the garlic. Season with salt and pepper. Remove the beef and add to the crockpot on top of the vegetables

Turn the skillet back up to medium heat. To the skillet, add butter until it's melted. Add beef broth, red wine, beer, tomato paste, sugar, Worcestershire sauce, thyme and bay leaves. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. Bring to a boil, allow to boil for at least five minutes.

Season with salt and pepper to taste. Add cornstarch and water and stir together.

Pour broth mixture into the crockpot over vegetables and beef. Cook on high for 4-6 hours or 6-9 hours on low.

Skim the fat from the stew, if needed. Serve with crusty bread.
by The Savvy Kitchen