Slow Cooker Irish Beef Stew

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Prep Time: 30 minutes
Cook Time: 3 hours
Servings: 2
Calories: 935kcal

Ingredients

Irish Beef Stew

  • 1/2 TBSP Extra-virgin olive oil
  • 8 oz Beef chuck roast trimmed and cut into cubes
  • 1/2 Yellow onion diced
  • 2 Carrots peeled and chopped
  • 1 clove Garlic minced
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Fresh thyme
  • 1/2 tsp Fresh rosemary
  • 1 Bay leaf
  • 1 cup Beef broth
  • 1/4 cup Frozen peas
  • 1 TBSP Butter softened
  • 1 TBSP All-purpose flour

Biscuits

  • 1/2 cup All-purpose flour
  • 1/2 TBSP Sugar
  • 1/2 TBSP Baking powder
  • 1/4 tsp Salt
  • 2 TBSP Butter
  • 2 TBSP Buttermilk or more if needed
  • 2 TBSP Honey for drizzling

Mashed Potatoes

  • 1 1/2 cups Potatoes peeled and quartered
  • 1 oz Cream cheese cubed
  • 2 TBSP Sour cream
  • 2 TBSP Milk
  • 1/4 tsp Salt
  • 1/8 tsp Garlic powder
  • 1/8 tsp Black pepper
  • 1/2 TBSP Fresh chives chopped

White Grape Juice

  • 24 oz White grape juice cold
US Customary - Metric

Instructions

  • Irish beef stew: In a medium-sized pot or deep skillet over medium-high heat, add olive oil. Once hot, add the beef chuck and cook until browned on all sides (about 4 minutes).
  • Add onion, carrots, garlic, salt, pepper, thyme, rosemary, and bay leaf. Cook for 5 more minutes.
  • Pour in beef broth, cover, and simmer for 2–4 hours, until the meat and vegetables are tender.
  • Stir in frozen peas.
  • In a small bowl, stir together softened butter and flour until smooth. Stir this mixture into the stew to thicken. Remove bay leaf before serving.
  • Biscuits: Preheat oven to 375°F (190°C). Line a baking sheet or grease a muffin tin.
  • In a bowl, combine flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs.
  • Stir in buttermilk until a soft dough forms. Turn the dough onto a lightly floured surface and knead a few times.
  • Roll out dough to about 1/2-inch thickness and cut rounds using a biscuit cutter. Place on a baking sheet.
  • Bake for about 15 minutes or until golden brown. Let cool for 5–10 minutes. Drizzle with honey before serving.
  • Mashed potatoes: Place potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat, cover, and cook for 15–20 minutes until tender.
  • Drain and transfer potatoes to a bowl. Mash, then add cream cheese, sour cream, milk, salt, garlic powder, and pepper. Beat until smooth. Top with fresh chives.
  • Serve: Plate the Irish beef stew over mashed potatoes. Serve with a biscuit on the side and a glass of cold white grape juice.

Nutrition

Calories: 935kcal | Carbohydrates: 110g | Protein: 31g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 2286mg | Potassium: 1180mg | Fiber: 4g | Sugar: 75g | Vitamin A: 11135IU | Vitamin C: 8mg | Calcium: 348mg | Iron: 6mg

Slow Cooker Irish Beef Stew

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Servings 2
Calories 935 kcal

Ingredients
 
 

Irish Beef Stew

  • 1/2 TBSP Extra-virgin olive oil
  • 8 oz Beef chuck roast trimmed and cut into cubes
  • 1/2 Yellow onion diced
  • 2 Carrots peeled and chopped
  • 1 clove Garlic minced
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Fresh thyme
  • 1/2 tsp Fresh rosemary
  • 1 Bay leaf
  • 1 cup Beef broth
  • 1/4 cup Frozen peas
  • 1 TBSP Butter softened
  • 1 TBSP All-purpose flour

Biscuits

  • 1/2 cup All-purpose flour
  • 1/2 TBSP Sugar
  • 1/2 TBSP Baking powder
  • 1/4 tsp Salt
  • 2 TBSP Butter
  • 2 TBSP Buttermilk or more if needed
  • 2 TBSP Honey for drizzling

Mashed Potatoes

  • 1 1/2 cups Potatoes peeled and quartered
  • 1 oz Cream cheese cubed
  • 2 TBSP Sour cream
  • 2 TBSP Milk
  • 1/4 tsp Salt
  • 1/8 tsp Garlic powder
  • 1/8 tsp Black pepper
  • 1/2 TBSP Fresh chives chopped

White Grape Juice

  • 24 oz White grape juice cold

Instructions
 

  • Irish beef stew: In a medium-sized pot or deep skillet over medium-high heat, add olive oil. Once hot, add the beef chuck and cook until browned on all sides (about 4 minutes).
  • Add onion, carrots, garlic, salt, pepper, thyme, rosemary, and bay leaf. Cook for 5 more minutes.
  • Pour in beef broth, cover, and simmer for 2–4 hours, until the meat and vegetables are tender.
  • Stir in frozen peas.
  • In a small bowl, stir together softened butter and flour until smooth. Stir this mixture into the stew to thicken. Remove bay leaf before serving.
  • Biscuits: Preheat oven to 375°F (190°C). Line a baking sheet or grease a muffin tin.
  • In a bowl, combine flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs.
  • Stir in buttermilk until a soft dough forms. Turn the dough onto a lightly floured surface and knead a few times.
  • Roll out dough to about 1/2-inch thickness and cut rounds using a biscuit cutter. Place on a baking sheet.
  • Bake for about 15 minutes or until golden brown. Let cool for 5–10 minutes. Drizzle with honey before serving.
  • Mashed potatoes: Place potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat, cover, and cook for 15–20 minutes until tender.
  • Drain and transfer potatoes to a bowl. Mash, then add cream cheese, sour cream, milk, salt, garlic powder, and pepper. Beat until smooth. Top with fresh chives.
  • Serve: Plate the Irish beef stew over mashed potatoes. Serve with a biscuit on the side and a glass of cold white grape juice.

Nutrition

Calories: 935kcalCarbohydrates: 110gProtein: 31gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 148mgSodium: 2286mgPotassium: 1180mgFiber: 4gSugar: 75gVitamin A: 11135IUVitamin C: 8mgCalcium: 348mgIron: 6mg
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