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
 
Prep time
Cook time
Total time
 
A delicious and hearty stew that will having you thinking that you're sitting in an Irish Pub with the locals.
Serves: 6 servings
Ingredients
  • 1 lb stewing beef
  • 1 Tbsp vegetable oil
  • 2½ cups peeled turnips, diced into ½ inch pieces (about 2 medium)
  • 1½ cups carrots, cut into ½ inch pieces (about 3 medium carrots)
  • 1½ cups peeled potatoes, cut into ½ inch pieces (about 2 medium)
  • 1 whole onion, cut into wedges
  • ¼ cup quick-cooking tapioca
  • 3 cups beef broth
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried thyme, crushed
Instructions
  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.

Comments

    • says

      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. :)

  1. Anonymous says

    What cuts of beef will make the best stew meat? I want to ensure the beef comes out with a nice texture and is tender.

    • Joshua Rief says

      Hi, Loretta – good question. Chels and I are sitting here discussing this, and it’s a tough one. We do most of our “crockpotting” in a 6-quart slow-cooker, so there would certainly be a few adjustments. First, if memory serves, this recipe only filled up our slow-cooker halfway, so you should be able to get by halving the recipe ingredients – no need to take it down to a third. For cooking time, check it in the 6-8 hour timeframe, and make sure the beef broth isn’t evaporating too rapidly – add more if need be to make sure the ingredients don’t burn. After that, whenever the veggies are tender and meat is cooked through, you should be good to go! Does that help?

      Thanks for reading!

  2. Joan Rheingans says

    I wanted to print off the Irish Stew recipe, so used the print button. Instead of just the recipe, it printed off
    all 22 pages of the pictures of other foods (NO recipes)). It would be helpful if there was an indication of
    whether just the recipe will print or if everything on the website prints as well. I found this to be a waste of
    paper, ink and time.!

    • says

      Hi, Joan! Wow, that is a lot of printing! Hopefully you have some kiddos at home who can color on the backs of all of those pages…

      Because of the differences in the way browsers handle printing, it’s very difficult to control what prints when you hit the print button on a webpage. However, we actually installed a “print” button on the recipe itself (it’s right under the picture). If you use this button, a new page will open with just the recipe, perfectly formatted for one page printing.

      I hope that solves the problem for you! If you continue to have trouble, please send me an email at josh@catzinthekitchen.com so I can do a little troubleshooting. Thanks for the feedback, and so sorry about all that paper and ink! :(

    • says

      Hi, Mary Jo –

      I would estimate two cups. If memory serves, the recipe filled the crockpot about halfway, and it’s a six quart crockpot. Three quarts is 12 cups, which would equate to two cups per serving. It’s a chunky stew, but one cup certainly wouldn’t fill you up.

      Hope that helps!

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