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5 from 4 votes

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.
Prep Time15 mins
Cook Time8 hrs
Marinate12 hrs
Total Time8 hrs 15 mins
Course: Main Course
Cuisine: Irish
Keyword: Irish stew in the slow cooker, slow cooker Irish Stew, slow cooker Irish stew recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 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!