Slow Cooker Drunken Irish Stew Recipes

DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)

Steps:

• Season beef pieces with salt and pepper, then dredge in flour. Heat a large skillet (cast iron works super well here - or heat your cast aluminum slow cooker insert if you have one) over MED HIGH heat with olive oil. Shake off excess flour and brown beef in batches (don't overcrowd the pan) for several minutes, until you get a golden brown crust on all sides. Remove beef to plate, and continue with all batches.
• When all beef is browned, add beef broth to skillet and use a wooden spoon to gently loosen the browned bits from the bottom of the skillet.
• To bottom of a 6 quart slow cooker, add sliced onions, minced garlic, beef base, beer, and mustard. Stir together, then pour in beef broth from skillet. Top that with browned beef, thyme sprigs and bay leaves.
• Cover slow cooker and cook on LOW for 8 hours.
• About 20-30 minutes before serving, bring a big pot of water to a boil for the egg noodles. Mix 2 Tbsp flour and 3-4 Tbsp beef broth until no lumps remain. Stir into beef stew in slow cooker. Increase heat to HIGH and cook uncovered for 10-15 minutes.
• Add egg noodles to boiling water and cook according to package directions. Drain and toss with a bit of olive oil or butter to prevent sticking, and a pinch of minced parsley.
• To serve, add some egg noodles to bowl or plate. Top with a few ladles of beef carbonnade and sprinkle with some more minced parsley. Alternatively, add egg noodles to slow cooker and stir it all together, then ladle the egg noodle/beef stew mixture into bowls or onto plates.

TRADITIONAL IRISH STEW

Steps:

• Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
• Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
• Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
• Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
• Cook on Low for 8 hours.

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.

SLOW COOKER IRISH BEEF STEW

Steps:

• Brown meat: Heat oil in large skillet over medium-high heat. Add beef and brown; remove and add to 4-6 quart slow cooker.
• Sauté onions: Add onions to hot skillet and sauté over medium heat until softened. Pour in about 1/2 cup of the beef broth, scraping any browned bits off the bottom of the pan (see notes for using dark beer in this step). Take off the heat and carefully pour into slow cooker over meat.
• Cook stew: Place potatoes, carrots and celery in slow cooker. Whisk together broth, Worcestershire sauce and flour in a measuring jug. Pour over meat and vegetables in slow cooker, then carefully stir. Tuck in herbs, close lid and cook on LOW for 7-8 hours or on HIGH for 4 hours.
• Thicken: Open slow cooker and carefully stir. Pour in cornstarch slurry, stirring to combine well. Simmer WITHOUT the lid for 15-30 minuets on HIGH, until thickened.

SLOW COOKER IRISH STEW WITH CHICKEN

Steps:

• Mix flour, 1 1/2 teaspoons paprika, salt, and pepper together in a medium bowl. Coat chicken with the flour mixture, reserving 1 tablespoon for cooking.
• Heat oil in a large skillet over medium-high heat. Brown chicken in the hot oil, turning frequently, about 5 minutes. Sprinkle reserved 1 tablespoon flour mixture over chicken; add mushrooms and onion. Turn heat to medium and cook for 4 to 5 minutes. Drain excess oil if needed.
• Transfer chicken mixture to the bottom of a slow cooker. Add potatoes, carrots, celery, garlic, beer, and Worcestershire.
• Mix chicken broth and tomato paste together in a small bowl and pour into the slow cooker. Sprinkle poultry seasoning and remaining paprika over top.
• Cover and cook until chicken is no longer pink in the center and vegetables are softened and flavors have blended, on Low, 7 to 8 hours, or High, about 4 hours. To thicken, combine cornstarch and cold water, mix thoroughly, and stir into the stew 1 hour before serving. Add more salt and pepper as needed.

DRUNKEN IRISH STEW

Steps:

• Heat olive oil in large heavy pot over medium high heat.
• Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
• Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
• Stir to combine and bring mixture to a boil.
• Once boiling, reduce heat to low.
• Cover and simmer for 1 hour.
• Stir occasionally.
• Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
• Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
• Set aside until stew has simmered for 1 hour.
• Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
• After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
• Slowly add to the stew, stirring for about 1 minute until thickened.
• Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
• Serve with a nice crusty bread and enjoy!