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Traditional Irish Stew


"Pure comfort food for a chilly day for the slow cooker! A little prep time needed up front. Don't be fooled by how much onion and garlic is used. It's honestly not too much! Cheers!"
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8 h 26 m servings 334 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
  2. Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
  3. Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
  4. Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
  5. Cook on Low for 8 hours.


  • Cook's Note:
  • Stew can alternately be cooked on High until potatoes and carrots are easily pierced with a fork, 3 to 4 hours.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

Per Serving: 334 calories; 14.9 g fat; 29.8 g carbohydrates; 17.5 g protein; 51 mg cholesterol; 365 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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So simple to make with great results. You can never use too much garlic. This easily adapts to a pressure cooker.