Slow Cooker Irish Stew
I love to bring winter to a close with one last hearty comfort stew in March. I don’t have Irish roots that I know of, but Irish cuisine is delicious.

And so is grassfed beef that has marinated in a great local stout beer for a day 🙂

Slow Cooker Irish Stew
Irish cuisine to me is all about simple, nourishing ingredients that are super frugal. Cabbage and potatoes are always cost effective menu ingredients, but right about this time of year you can find cabbage at $0.35 per pound or less.

Slow Cooker Irish Stew
I don’t mind the splurge on a nice grassfed beef roast to cube up for this stew when I’m paying pennies for the other ingredients! If the budget is super tight ask your farmer or butcher for beef stew meat. It is even less expensive as it is a tougher cut of meat, but after the marinade, and spending all day in the slow cooker it is just as tender as can be.

Slow Cooker Irish Stew
I love a rich, almost gravy like feel to my stews, and this one is no different. It is a great way to end winter, and celebrate the spring to come! Be sure to bake up these really quick little Irish soda bread biscuits to dunk in your stew!

Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Slow Cooker Irish Stew

Renee -
Irish cuisine to me is all about simple, nourishing ingredients that are super frugal. Cabbage and potatoes are always cost-effective menu ingredients.
5 from 4 votes
Prep Time 15 minutes
Cook Time 8 hours
Marinate 12 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Irish
Servings 8 servings


  • 2 lbs grassfed beef roast or beef stew meat
  • 3 ish cups local stout beer or dark beer of your choosing
  • 3 cloves smashed garlic
  • 1 cup tapioca flour or arrowroot
  • 2 tsp sea salt
  • 1 tsp pepper
  • 4-5 medium carrots chopped
  • ½ head medium cabbage sliced
  • 2 onions chopped
  • 30 oz organic diced tomatoes 2 cans
  • 5 small yellow potatoes chopped
  • 4 cloves garlic minced
  • 2 cups of the reserved beer marinade from above
  • 2-3 cups beef bone broth chicken bone broth would work too
  • Sea salt/pepper to taste


  • The day before you want to make the stew, combine the cubed beef, beer, and smashed garlic in a gallon freezer bag, seal tight, and store in the fridge 12-24 hours to marinate the meat.
  • The next day, combine the tapioca flour, sea salt, & pepper in a small mixing bowl.
  • Strain out the meat from the marinade – BUT DON’T THROW OUT THE BEER/MARINADE.
  • Coat the meat in the arrowroot mixture and sear in a very hot fry pan coated with butter, tallow, or coconut oil. Just sear up the sides - it doesn't have to be cooked all the way through.
  • Once the beef is done searing, add it to your large slow cooker along with the rest of the ingredients, including the marinade.
  • Stir to combine and cook on low for 8 hours.
  • Salt and pepper to taste.
  • Leftovers can be stored in the fridge, packed in the school lunch thermos or travel crockpot for work, and/or frozen for dinner another time!
Keyword Irish stew in the slow cooker, slow cooker Irish Stew, slow cooker Irish stew recipe
Tried this recipe?Let us know how it was!

Let me know if you give this one a try! Happy St. Patrick’s Day!


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This may be a dumb question, but what is done with the marinade. It says to save it, but do I add it to the croc pot with everything else?

  2. Hi,
    Instead of the beer is there anything else it can marinade in? Never cooked with beer or wine before and as my son will be eating not sure whether it’s a good idea

  3. Is there a sub for the beer. I must stay 100% gluten free and even GF beers have other grains than can be problematic.

  4. I look forward to making this in honor of St. Patrick’s day this weekend. How many does this recipe serve?