Slow Cooker Drunken Irish Stew Recipes

SLOW-COOKED IRISH STEW

Steps:

• Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
• Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
• Stir in the butter, season and serve scooped straight from the dish.

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.

SLOW COOKER IRISH BEEF STEW

Steps:

• Coat beef thoroughly with flour.
• Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
• Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
• Cook on Low until beef and vegetables are tender, 4 to 5 hours.

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!