Although we have have several traditional beef stew recipes, we have recently been asked to share our favorite Irish Beef Stew Recipe without wine.
Of course, if you know us, we typically have no reservations about cooking with wine. The alcohol cooks off leaving a depth of flavor that we enjoy in many recipes such as Irish Shepherd’s Pie, Beef Burgundy and even in our Homemade Pasta Sauce.
However, we know for personal reasons, some people can’t or don’t want to use wine while cooking. And we totally understand that.
Therefore, with St. Patrick’s Day just around the corner, we thought it would be a great time to share one of our favorite recipes that we had while we visited Ireland several years ago.
Thick and hearty beef chunks mixed with carrots, potatoes and onions in a rich gravy sauce that is perfect to serve as a stand alone meal or over mashed potatoes.
Of course, don’t forget to make some Irish Soda Bread to soak up the juices once you are finished with your meal!
Irish Beef Stew Recipe
*Complete recipe instructions are located in a printable recipe card at the bottom of this article.
- Extra virgin olive oil
- Stew meat
- Salt & pepper
- Garlic cloves
- Russet potatoes
- Beef broth
- Guinness stout beer
- Dried thyme
- Parsley (optional)
Although this Irish Beef Stew Recipe without wine is primarily a crock pot recipe, there are a few steps that we highly recommend you do before putting everything in your slow cooker.
First cut the large chunks of stew meat into manageable bite size pieces. Then season them with salt and pepper and set aside.
Take a large skillet and place it over medium heat and add 2 tablespoons of oil to the pan. Once hot, add the beef and sear on all sides until browned.
This should take approximately 10 minutes. Be sure to work in batches if your skillet isn’t large enough to sear in a single layer.
Once the stew meat is browned on all sides transfer to a 6 quart slow cooker.
We love our 6 quart programmable Crock Pot. You can program the desired cook time for this Beef Stew Recipe and when finished cooking, it will automatically go into a Keep Warm setting. This way your food doesn’t over cook but is still warm whenever you get back home!
Saute The Vegetables
In the same skillet that you used to brown the beef add the remaining tablespoon of oil and then add the onion, carrots, and celery and cook until soft.
This step will take approximately 5 minutes. Season with salt and pepper and add garlic and cook until fragrant, about 1 minute.
Then add a little of the beef broth to the skillet and deglaze the bottom of the pan to remove any stuck bits.
Now transfer the skillet mixture to the slow cooker with the meat and then add potatoes, remaining broth, beer, and thyme.
Do I have To Use Beer?
Although Guinness is used in many Irish recipes, including this Irish Beef Stew Without Wine recipe, it isn’t absolutely necessary. If you prefer not to use this famous stout beer, replace the liquid with more beef broth.
Stir the mixture one more time then cover and cook on HIGH for 3-4 hours, or LOW for 8 hours.
A half an hour before the cook time is up, determine if you want a thicker sauce or not. If you do, make a corn starch slurry made of equal parts corn starch and water.
Whisk the slurry together and then add it to the Beef Stew and stir. Let the mixture continue to cook and the liquid will thicken.
Serve with parsley as garnish if desired along with mashed potatoes and Irish Soda Bread.
Mary and Jim
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Irish Beef Stew Recipe
- 3 tbsp. extra virgin olive oil divided
- 2 lb. stew meat cubed into 1″ pieces
- salt & pepper to taste
- 1 yellow onion chopped
- 2 medium carrots peeled and cut into thick 1″ sections
- 2 stalks celery roughly chopped
- 3 cloves garlic minced
- 3 medium Russet potatoes peeled and cut into large bite size chunks
- 5 c. beef broth low sodium
- 2 c. Guinness stout beer
- 3/4 tsp. dried thyme
- Fresh chopped parsley optional for garnish
In a large skillet over medium heat, add 2 tablespoons oil.
Season beef with salt and pepper, then add to the pan and cook on all sides until seared, approximately 10 minutes, working in batches if needed. Remove beef and transfer to a 6 quart slow cooker.
In the same pam, add the remaining tablespoon of oil and then add the onion, carrots, and celery and cook until soft, 5-7 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute. Use a little of the beef broth to deglaze the bottom of the skillet to remove any stuck bits.
Add the skillet mixture to the slow cooker and then add potatoes, remaining broth, beer, and thyme.
Cover and cook on HIGH for 3-4 hours or LOW for 8 hours.
Garnish with parsley before serving if desired.
Recipe courtesy of Old World Garden Farms