Crock Pot Irish Stew Recipes

CROCK POT IRISH BEEF STEW

Steps:

• In a large bag, place the roast, flour, salt and pepper. Toss to coat. Place in the bottom of the crock pot.
• Pour everything else on top.
• Cover and cook on low for 8 hours or until beef is tender
• Remove the bay leaves and serve.
• Top with fresh parsley.

SIMPLE SLOW COOKER IRISH STEW

Steps:

• Heat a skillet over medium heat and add oil. Cook stew meat until browned on all side, 5 to 10 minutes.
• Transfer browned meat to the insert of a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
• Cover and cook on Low power for 8 hours.

CROCK POT IRISH STEW

Steps:

• If you buy Lamb Shoulder with bone, go ahead and cut the meat off the bone and remove as much fat as you can, not all but enough to make it lean. Salt and pepper the Lamb to taste and coat with flour and add to the crockpot.
• Chop the onion into large chunks ( I cut the onion in half then chop each half into thirds and then in half). Then Chop your carrots and Celery and add to the crock pot.
• In a large bowl mix the bottle of beer and the can of Chicken stock together with the Rosemary, Garlic Powder, Onion Powder and Vinegar (if choosing to add that). pour over the contents of the crock pot.
• Dice the Potatoes into bite size pieces and add to the crock pot and cover cooking on low for 7 hours.
• After 7 hours on low mix cornstarch with some liquid from crock pot until there are no chunks or cornstarch left, then mix into crock pot and let cook for an additional 1 hour on low.
• Serve and enjoy. Go ahead and season with salt & pepper to taste, or if you want an additional flavor added to ahead and use seasoned salt.
• (Now in the picture I didn't add the flour or cornstarch because I wanted it as a soup, but If you want a nice stew go ahead and add them. If you feel like it's going to be a little too thin still you can add less Chicken stock, but I feel like it tastes great as a soup).

CROCK POT IRISH STEW

Steps:

• Cut lamb into 1-inch pieces. In a large skillet brown pieces, half at a time, in hot oil. Drain well.
• Meanwhile combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme in a 3-1/2 to 4-1/2 quart crock pot. Stir in browned lamb and beef broth.
• Cover; cook on LO setting for 10-12 hours (or on HI setting for 5-6 hours).

IRISH BEEF STEW

Steps:

• Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
• Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

CROCK POT IRISH STEW

Steps:

• Place the lamb cubes in the slow cooker.
• Season with salt and pepper.
• Add all the remaining ingredients except the peas. Stir well.
• Cover and cook on LOW for 10 to 12 hours.
• NOTE: Add the peas during the last hour of cooking.