2small-medium onionspeeled and cut into slim wedges
2clovesgarliccrushed
1poundwaxy potatoespeeled and cut into chunks
4medium carrotspeeled and cut into chunks
3sticks celerysliced
4cupsbeef brothsee notes if want to use beer
1tablespoonWorcestershire saucecan use soy sauce in place
4tablespoonswhite flour
½teaspoonsalt
ground black pepperto taste
1sprig thymeOR ¼ teaspoon dried
1sprig rosemaryOR ¼ teaspoon dried
1bay leafskip if you don't have
2tablespoonscornstarchstirred into 3 tablespoon cool water to make a slurry (use more cornstarch for an extra-thick gravy, but don't overdo it - it will thicken more as it cools slightly)
Instructions
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 ½ 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.
Video
Notes
Recipe tips
Make sure to whisk the flour very well into the broth, otherwise you’ll have a lumpy gravy.
If your beef stew doesn’t thicken to your liking even after adding the cornstarch slurry, try blending 1 cup of the stew. Stir it back into the slow cooker and you should have a thicker gravy.
Even though you usually need to leave the slow cooker lid on for the whole cooking process, you really need to leave it open for the last 15-30 minutes here to properly thicken the stew. Make sure the crockpot is safely standing on the counter and pets or children cannot get to it.
Ingredient notes
Beef: Use cheap stew meat here. This cooks for a long time in the crockpot and will get tender this way.
Broth: I recommend beef broth for the best flavor and color. If you only have chicken, I strongly recommend adding 1 tablespoon soy sauce and 1 extra teaspoon Worcestershire sauce to the stew (reduce the salt to taste).
Vegetables: Carrots, potatoes and celery are classic in an Irish stew. Feel free to leave out the celery if you don’t like it.
To use beer:Use 1 cup dark beer (like Guinness for example) to deglaze the pan after sautéing the onions. Simmer for 5 minutes. Only add 3 ¼ cups of beef broth to finish assembling the stew.