Wednesday, March 12, 2014

Slow-Cooker Irish Stew

I love holidays and since becoming a food blogger its only made me embrace holiday food more. I was telling Josh the other night, that if it weren't for blogging, I fear I would still be living a little shell and not get to experiment with foods from other cultures. Food tasting from other cultures is very important. I mean, you guys know that we take our Italian and Mexican/Latin cuisines very seriously, but we don't really venture out past that very often. We don't cook a lot of asian food (unless you count stir-fry) or thai food either and trust me, that is something we both want to rectify.
But holidays give Josh and I a chance to venture out a little bit and try a few new things. Irish food is something we both like. In our city, we have this very Irish little pub and the food is amazing! Their fish n chips are out of this world, their mac and cheese will have you swooning and their desserts are incredible. I've only been there once (back when I was pregnant with Christian) and I've been wanting to go back like crazy and try other entrees. I would say St. Patricks Day would be a great day to go, but the place is already crazy popular with the locals and on St. Patty's Day....I think we would never get a table.

Since that will likely be the case with most Irish-type establishments on the 17th, you can always have your Irish meal at home and with the help of the slow-cooker! The original recipe called for boneless lamb which is a traditional choice of meat, but I ended up going with stewing beef for mainly one reason. Little did I know that boneless lamb is so expensive. I know it's a great cut of meat, but I was not about to spend $25 on it. I'm sure it would of made the flavor of the stew even more exceptional, but hey, I'm a mom on a budget and that $25 cut of meat did not fit into it. But regular stewing beef works very well and it this is one Irish meal I will be cooking again in the future, whether its for a holiday or not. 

Slow-Cooker Irish Stew

Recipe by Better Homes and Garden
A delicious and hearty stew that will having you thinking that you're sitting in an Irish Pub with the locals.
Prep time: 15 minutes
Cook time: 10 hours
Total time: 10 hours and 15 minutes
Yield: 6 servings
  • 1 lb stewing beef
  • 1 TBsp vegetable oil
  • 2 1/2 cups peeled turnips, diced into 1/2 inch pieces (about 2 medium)
  • 1 1/2 cups carrots, cut into 1/2 inch pieces (about 3 medium carrots)
  • 1 1/2 cups peeled potatoes, cut into 1/2 inch pieces (about 2 medium)
  • 1 whole onion, cut into wedges
  • 1/4 cup quick-cooking tapioca
  • 3 cups beef broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme, crushed
Cooking Directions
  1. In a large skillet of hot oil, brown stewing beef in half batches. Drain off the fat. Set aside.
  2. In the bottom of your slow cooker, place cut turnips, carrots, potatoes, onion, tapioca and seasonings and stir together. Add in the browned beef and broth, stirring to combine.
  3. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Serve with drop biscuits or Irish soda bread.


  1. Love this! I happen to have several pounds of stew meat in my freezer, so I am definitely making this soon! Perhaps on Monday...? :)

  2. Mmmm, this looks so warm and comforting! Which is totally needed since it's still cold here during this never ending winter!

    1. I think the word stew is just kind of a comforting word in general. Make it, it will make dealing with the weather a bit more bearable.

  3. When would you add in the quick-cooking tapioca?

    1. Thanks so much for catching that! I fixed the recipe. You add the tapioca when you the vegetables. :)

  4. How much should you cook the meat in the skillet? Is it just a quick sear on all sides, or more than that?

    1. It's just a quick sear. Just long enough to brown the sides. I'm usually pretty quick about it too because I hate oil splattering every where, lol!

  5. The meat doesn't need to tossed with flour first?

  6. Replies
    1. The tapioca acts as a thickener and is often used in berry pies because they produce so much juice/liquid making for a runnier pie without the tapioca. So the tapioca acts as a thickener in the stew as well. You could leave it out, but the broth will be runnier and watery. I highly recommend using the tapioca in this particular recipe. :)

  7. Can you substitute Guiness for some of the broth? Perhaps just one cup of stout to two cups broth?

    1. I'm sure you could. I don't see why not. I bet it would add an awesome flavor. :)


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