Crock Pot Traditional Irish Beef Stew Recipe

  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 9:00 h
  • Ready In: 9:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    11 g
  • Cholesterol

    68 mg
  • Protein

    30 g
  • Carbohydrate

    32 g
  • Sodium

    214 mg
  • Fiber

    6 g
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Crock pot traditional Irish beef stew recipe.

This beef recipe belongs to Irish cuisine. Cubed beef with vegetables cooked in a slow cooker. Very delicious! You may also like Beef Stew with Basil-Tomato Paste

Beef Stew with Basil-Tomato Paste Recipe

Makes 4 servings

Ingredients: 1 tablespoon olive oil, 1 pound (480 g) boneless chuck steak, cubed, 1/4 teaspoon freshly ground black pepper, 1/2 cup (125 ml) dry red wine, 2 cups (500 ml) low-sodium fat-free beef broth, 1 can (480 ml)  low-sodium tomatoes, pureed with their juice, 1 stalk celery, sliced, 4 cloves garlic, peeled and minced, 2 3-inch (7.5 cm) strips orange peel, 1/2 teaspoon fennel seeds, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1 bay leaf, 2 yellow onions, peeled and quartered, 4 turnips, peeled and quartered, 4 carrots, peeled and sliced, 3 tablespoons minced fresh basil, 2 tablespoons low-sodium tomato paste, 6 oz (180 g) frozen peas, thawed

Instructions: In a large nonstick skillet, greased with nonstick cooking spray, heat olive oil over medium heat. Season cubed meat with black pepper, add to hot oil, and brown for 4-5 minutes. Transfer browned beef to a 4-quart (4l) Dutch oven.

Pour wine into the skillet and boil uncovered, over medium-high heat, for 2 minutes, scraping up any browned bits. Add the beef broth, tomatoes, sliced celery, half of the minced garlic, orange peel, fennel seeds, basil, thyme, and bay leaf. Stir well and bring to a simmer, stirring continuously.

Pour the mixture into the Dutch oven, cover and simmer for 1¼ hours. Open Dutch oven and discard the bay leaf. Stir in quartered onions, turnips, and sliced carrots. Cover and simmer until the vegetables are tender, for about 45 minutes.

In a small mixing bowl, combine remaining garlic and fresh basil. Using a fork, mash well, then blend in the tomato paste. set aside.

Cook thawed snow peas for 1 minute in boiling water, then drain and set aside. Just before serving, stir tomato paste mixture into the beef stew along with cooked snow peas. heat for 1 minute.

Crock Pot Traditional Irish Beef Stew Recipe


  • 2 pounds (960 g) stewing beef, cubed
  • 1 envelope dry onion soup
  • 10 ¾ oz (325 ml) cans tomato soup
  • 1 soup can water
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups (500 g) diced carrots
  • 2 cups (500 g) diced potatoes
  • 1 pound (480 g) packahe frozen peas
  • 1/4 cup (60 ml) water


Step 1

Place stewing beef, onion soup, tomato soup, soup can of water, salt, pepper, carrots, and potatoes in slow cooker. Cover slow cooker and cook Irish beef stew on Low-heat setting 8 hours.

Step 2

Add peas and 1/4 cup water. Cover and cook on Low-heat setting for a further 1 hour.

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