Beef Slow Cooker Irish Stew

Beef Slow Cooker Irish Stew

Celebrate the Emerald Isle with this traditional savory stew!


  • Chopped fresh chives for garnish
  • Kosher salt, and ground black pepper, to taste
  • 1 cup warm water
  • 1 bay leaf
  • 1 medium yellow onion, cut into wedges
  • 1 tbs Worcestershire sauce
  • 1 1/2 cup s frozen peas
  • 1 1/2 pounds baby red-skinned potatoes
  • 1 1/2 tbs red wine vinegar
  • 1/2 cup barley
  • 1/4 cup coarsely chopped fresh parsley leaves plus additional for garnish
  • 2 cup s baby carrots
  • 2 medium leeks, halved lengthwise and sliced 1/2-inch thick
  • 2 tbs vegetable oil
  • 2 1/2 pounds boneless sirloin tip roast, fat trimmed, cut into 1 1/2 pieces
  • 2 garlic clove s, sliced
  • 3/4 cup all purpose flour
  • 4 sprigs fresh thyme
  • 8 cup s less-sodium beef broth


1. In large skillet, heat oil over medium-high heat. In 2 batches, add beef and cook each batch 3 to 5 minutes or until beef is browned, stirring occasionally. Transfer beef to 5 to 6 quart slow cooker.

2. Add potatoes, thyme, garlic, leeks, bay leaf, onion, broth, carrots, barley, parsley, and Worcestershire sauce. Cover and cook on low 7 to 8 hours or until beef and potatoes are tender.

3. In medium bowl, whisk together water, and flour; stir into slow cooker. Increase heat to high, cover and cook 15 minutes. Stir in peas, and vinegar; cover and cook 3 minutes. Remove and discard bay leaf, and thyme stems. Season with salt, and pepper. Serve garnished with parsley, and chives.

Prep Time
40 min
Cook Time
7 hrs 20 min

Nutrition Information

Total Fat
Saturated Fat


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Fresh Foods Bladenboro

105 Village Street, Bladenboro, NC  28320

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5601 Castle Hayne Road, Castle Hayne, NC  28429

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506 Union Chapel Road, Pembroke, NC  28375

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240 South Main Street, Raeford, NC  28376

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406 East Broad Street, St. Pauls, NC  28384

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