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Slow Cooker Irish Stew

Created By Cowberry Crossing Farm
Serves 8
Key Ingredient Beef
Meal Type Lunch, Dinner
Course Main
Season Spring, Fall, Winter
Difficulty Intermediate
Recipe Text

Prep: 40 minutes

Slow Cook: 6 hours

Serves: 8


  • 3 lbs cubed beef or lamb stewing meat (ie: from Cowberry Crossing Farm or Kiernan Farm)
  • 2 Tbsp extra virgin olive oil
  • 6 cups peeled and cubed potatoes (Russet or Yukon Gold)
  • 4 cups peeled and cubed turnip
  • 3 cups peeled and sliced carrots
  • 2 cups coarsely chopped onions
  • 1 tsp salt
  • 1 ½ cups Guiness (or other stout beer)
  • 2 tsp dry thyme
  • 2 whole bay leaves, whole
  • ½ tsp ground black pepper5 cups beef stock
  • ½ cup minced parsley leaves
  • ¼ cup water (optional)*
  • 2 Tbsp flour (optional)*


Heat 1 Tbsp of oil in large skillet, browning cubed meat in single layer, in batches if necessary (approximately 3 min per side). Meanwhile place potatoes, turnip and carrots in slow cooker. When meat is browned, transfer it to slow cooker. Heat remaining 1 Tbsp remaining oil. With heat at medium add onions and ½ tsp salt and cook 8 minutes or until onions have browned. Stir in remaining salt, pepper, thyme, bay leaves and beer to the pan, simmer briefly, scraping with a wooden spoon to loosen any brown bits, then transfer all to slow cooker. Pour beef stock in, cover slow cooker and cook on low for 6 hours or until meat is fork tender. Add minced parsley before serving. For optional gravy consistency follow next step.

*(optional) Mix water and flour, add to crock pot and stir.

Turn crock pot to warm until ready to serve.

Market Sources: Many recipe ingredients are available at the Market. Both Cowberry Crossing Farm and Kiernan Farm have stew meats. Olive oil is available from Demi Olive Oil. Spice Revolution has sea salts, pepper and bay leaves, and potatoes, turnips, carrots, onions and parsley are available from our farms: Cowberry Crossing Farm, Gakeski Produce, J&A Farm, Little Seed Gardens, Neversink Farm, Mead Orchards and Wright's Farm.