This delicious Slow Cooker Irish Stew is easy to make and is hearty and packed with goodness!
I may not be Irish, but that doesn't mean I can't love the stew! I'm all for hearty winter meals and we just can't ever get enough of soups, stews and chilis at our house. And I can't say specifically what it is about this stew that makes me love it so much but it's truly one of my favorites. In fact, I'll stick the leftovers in the back of the fridge hoping no one else remembers they are there so that I can eat them all myself!
I think one thing that sets this apart is using pork shoulder instead of beef like traditional stew. It gives so much additional flavor to the broth and comes out so amazingly tender after slow cooking all day.
And of course, adding a little of your favorite stout the stew doesn't hurt at all. It gives that extra richness and flavor to the broth.
The perfect no fuss, no hassle slow cooker meal. Hearty enough for any appetite, yet simple enough for every cook!
I love to keep things simple by using a seasoning blend instead of adding a bunch of different spices. If you don't already have some of this pub burger seasoning then I can't recommend highly enough that you keep some on hand.
Slow Cooker Irish Stew
- 1 ½ pounds boneless pork shoulder
- 1 pound white baby potatoes (like dutch or yukon gold)
- ½ pound baby carrots
- ½ yellow or white onion
- 1 garlic clove
- 2 teaspoons steak seasoning blend
- ½ teaspoon salt
- 3 oz tomato paste
- 1 ½ cups beef broth
- ¼ cup flour
- 4 oz stout beer
- Cut pork and potatoes into bite sized pieces and add to slow cooker along with baby carrots
- Peel and dice onion and garlic and add to slow cooker
- Add seasonings and beef broth
- Whisk flour with and equal amount of water until smooth and add to slow cooker
- Stir to combine well
- Add beer
- Cover and cook on low for 8 hours
Aren't slow cooker stews just the best? How about these options?
Slow Cooker Spicy Chicken Stew
Slow Cooker Beef and Herbed Dumpling Stew
Tom Hogan says
I made this for St. Patrick's Day and it was terrific. Served with soda bread for dipping. Now I make it all the time, and everyone who tastes it wants the recipe. I AM Irish, and this just hits the perfect spot in my celtic DNA! Thanks.
Letha Lawrence says
I made the Irish Stew last night. It was wonderful. But I did make a couple of substitutes. I didn't have steak seasoning so I used Season salt and cut back on regular salt. Also I put a few sprinkels of thyme. Also I was in a hurry and didn't have enough time so I cooked it on high for six hours. But like I said it was great and we all 4 loved it.
If I double the original recipe what setting should I put it on and for how long?
Cooking time should be about the same, you'll just need to ensure you use a larger (6-8 qt) slow cooker.
I have now made twice and would not change a thing. I used the stout you have pictured and it is really a good one. What are the chances that of the previous 6 comments, two of those folks are gluten intolerant? With less than 1% of the population afflicted, the chances are astronomical. Somebody needs to buy a lotto ticket. Maybe it's me. haha
The recipe doesn't state when or how to add the tomato paste. Of course, I imagine it doesn't make TOO much difference as long as you get it in there and mix it in with the other ingredients. I mixed it with the broth before adding to the crockpot.
Quick question. Is the tomato paste part of the seasoning? Thanks!
Hi Jim! The tomato paste provides the richness and flavor for the sauce. Hope that helps!
When do you add the tomato paste?
Leslie Harhay says
Due to gluten issues, we omitted the stout (huge bummer!) and thickened at the end using cornstarch and cold water. This is delicious!!! I really wish I could taste it with the stout. I've never thought to use pork instead of beef in stew, so we don't get to eat much stew due to the cost of beef. The pork is so deliciously tender! Hubby even loves it! Definitely doing this one again.
I'm so glad you loved it, Leslie! If you can get your hands on some, I know there are a few brewers out there that make gluten free stout! Not sure where you are located, but you might be able to check at a local liquor store and see if they can get some for you!
Leslie Harhay says
oh seriously??? I would give my left arm for gluten free stout! I was a die hard Guinness drinker. Thanks!
If you don't have 8 hours could you put it on medium for like 4 hours?
It should be okay but the pork may not be quite as tender.