We love Irish cooking (especially these classic Irish recipes). It’s exceptionally homey, with hearty ingredients and fresh produce. The best meals, like Colcannon potatoes, soda bread and Irish stew, make us feel warm and cozy.
A low-and-slow stew might seem like the kind of dinner you have to babysit all day, but making a traditional lamb stew doesn’t need to be difficult. In fact, when you opt to use a slow cooker, you can get that all-day flavor with minimal hands-on time. This slow-cooker Irish stew tastes like it’s straight from the Emerald Isle!
How to Make Slow-Cooker Irish Stew
Our original Irish stew recipe uses a Dutch oven, but we’ve adapted it slightly for the slow cooker.
Ingredients

- 1-1/2 pounds beef chuck roast, cut into 1-in. cubes
- 1/3 cup plus 1 tablespoon all-purpose flour, divided
- 3 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups reduced-sodium beef broth, plus a splash for deglazing the pan
- 3 medium potatoes, peeled and cubed
- 2 medium carrots, cut into 1-in. pieces
- 2 medium parsnips, cut into 1-in. pieces (or substitute with additional carrots)
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon Worcestershire sauce
- 1 cup frozen peas
- 2 tablespoons water
Editor’s Tip: Lamb is the preferred meat for Irish stew, but you can easily use beef chuck roast.
Tools You’ll Need
- Slow Cooker: The Taste of Home Test Kitchen gave this slow cooker top marks. It has a ceramic-coated insert that’s nonstick, so cleanup is a breeze.
- Cast-Iron Skillet: This Lodge skillet is excellent for sauteing a variety of foods, including meat and vegetables.
- Wooden Spoon: I use a wooden slotted spoon like this one as a mini strainer to remove solids from liquids.
Directions
Step 1: Prep and brown the beef
Preheat your slow cooker on low and heat a cast-iron skillet (or another heavy pan) over medium-high heat.
Toss the meat with 1/3 cup of flour until coated. You can do this by sealing the two ingredients in a zip-top bag, then shaking, or by tossing them together in a large mixing bowl.
Once the skillet is hot, brown the meat with 2 tablespoons of olive oil. You don’t need to cook the beef long—just enough to get some color on the outside. When it’s browned, remove from the pan with a slotted spoon and set aside.
In the same pan, saute the onions and garlic for a minute or two. Hit this with a splash or two of the beef broth—this will help deglaze, or loosen all the tasty browned bits from the pan. You don’t need to cook them completely; the slow cooker will take care of that.
Even though this recipe relies on your trusty Crockpot to get that fork-tender texture, browning gives ingredients a big flavor boost.
Step 2: Start slow-cooking

When the slow cooker is warm, add the meat and the onion, garlic and broth mixture. You want every bit of flavor from the skillet going into the slow cooker! Then stir in the potatoes, carrots, seasonings, Worcestershire sauce and beef broth.
Let the stew cook on low for 8 to 10 hours.
Step 3: Add the finishing touches
Peas cook quickly in the slow cooker, so wait until the last half hour to stir them in.
This is also the time to give your stew a bit more body. So, thicken the stew with a bit of flour: Whisk together 1 tablespoon of flour with 2 tablespoons of water until nice and smooth. Then stir into the stew. Place the lid back on the slow cooker and let the stew bubble away for 30 minutes more.
The result is a hearty Irish stew that’s perfect for chilly evenings. We recommend serving it alongside a slice of homemade Irish soda bread.
Tips for Making Slow-Cooker Irish Stew

How do you thicken slow-cooker Irish stew?
Coating the meat with flour will help the stew thicken as it cooks. The flour slurry at the end helps the stew come together, too.
What do you serve with slow-cooker Irish stew?
Soda bread is most commonly served with Irish stew. Don’t forget about these other traditional Irish foods,
How do you store slow-cooker Irish stew?
Store leftover Irish stew in an airtight container in the fridge for up to 4 to 5 days. This stew can be frozen for up to 3 months in a freezer-safe container.
Classic Irish Recipes You'll Love
This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. —Gloria Warczak, Cedarburg, Wisconsin
Go to Recipe
Rich and hearty, this Irish beef stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. —Carrie Karleen, St. Nicolas, Quebec
Every Irish family has its own colcannon recipe, since it's a classic potato and cabbage dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
Add some creamy goodness to your cup of joe with a splash or two of this nonalcoholic Irish cream. —Marcia Severson, Hallock, Minnesota
The only thing more comforting than a hearty bowl of Irish stew is having it baked into a pie! The flavors blend well with lamb, but you can use cuts of beef instead if you wish. —Nicolas Hortense, Perth, Australia
It’s not luck; it’s just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. —Heather Parraz, Rochester, Washington
Prefer to use your oven? Take a look at our
baked corned beef recipe!
Serve this classic from the Emerald Isle with butter, jam and a hot cup of tea. Baking this beauty in a 9-in. pan means there is enough to go around. —Sadie Rotondo, Rockland, Massachusetts
The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. —Mary Shenk, Dekalb, Illinois
Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. —Renee Murphy, Smithtown, New York
Fresh asparagus stars along with bacon, onion and Swiss cheese in this hearty quiche. —Mary Ann Taylor, Rockwell, Iowa
Pretzels, chips and veggies all taste awesome with this creamy blend of salmon, cheese and herbs. Thanks to a food processor, it's always ready in a hurry. —Jill Campbell, Huntsville, Texas
My beef and cabbage supper began as an idea for a gluten-free Reuben sandwich. We also make this dish with smoked sausage. It’s comforting on cooler days. —Courtney Stultz, Weir, Kansas
This is a variation of a recipe my mom used to make. I changed a few things so it's easier to prepare. My whole family enjoys this hearty main dish. —Patricia Kron, Oak Creek, Wisconsin
A co-worker shared this slaw recipe with me. Now it's a favorite at my house, too. Apples, walnuts and raisins are a fun way to dress up coleslaw. —Joan Hallford, North Richland Hills, Texas
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio
My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. —Vickie Desourdy, Washington, North Carolina
One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds me of the foamy head on a perfectly poured pint. —Marjorie Hennig, Seymour, Indiana
After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. —Trisha Kruse, Eagle, Idaho
These delicious glazed carrots come to the rescue when I’m preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. —Anndrea Bailey, Huntington Beach, California
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey
Here are some
ways to use up leftover corned beef.
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After taste testing apple cake recipes, I've found this particular recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. —Debi Benson, Bakersfield, California
I've been relying on this braised short ribs recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days. —Peggy Edwards, Heber City, Utah
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! —Joyce Moynihan, Lakeville, Minnesota
My best friend, Rita, shared this irresistible Irish soda bread recipe. It bakes up high, with a golden brown top and a combination of sweet and savory flavors. —Jan Alfano, Prescott, Arizona
As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode Island
My grandmother makes this every year for Christmas morning—the only time we ever had it. Why wait, when you can enjoy this satisfying chowder anytime? It's also delicious topped with biscuits! —Melissa Obernesser, Utica, New York
I live in apple country, and making a delicious apple crisp is one way to use the fruit. This treat doesn’t take a lot of time to assemble. —Gertrude Bartnick, Portage, Wisconsin
I stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon
Mushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
Full of veggies and smoky bacon, with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with sandwiches as they do with crackers. —Melanie Wooden, Reno, Nevada
I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri
My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage—it is hidden in Grandma's potatoes! —Marie Pagel, Lena, WI
That very first sip of a Guinness is what inspired this quick and easy dessert. The rich, creamy foam that gathers on the top of a freshly poured draft made me think of vanilla ice cream. At that point, I knew I had to combine the two in a Guinness float. —James Schend,
Taste of Home Deputy Editor
Don’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey
I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. —Bonny Tillman, Acworth, Georgia
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
This slow-cooked beef stew just screams comfort to me. It's also family-friendly—my toddlers gobble it right up! —Courtney Percy, Brooksville, Florida
When I was growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. Here, the briny capers, lemon juice and sweet raisins allow the caramelized, nutty cauliflower to shine. —Gina Myers, Spokane, Washington
I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread. —Malcolm Cieszko, Washington, North Carolina
The post How to Make Irish Stew in Your Slow Cooker appeared first on Taste of Home.
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