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Insanely tender, fall-apart beef, carrots and peas smothered in rich gravy made with Jameson whiskey and Guinness beer. This stew packs incredible flavor and is served over creamy garlic mashed potatoes, making it the ultimate comfort food. Slow cooked in the crockpot, it’s easy to make and perfect for feeding a crowd on St. Patrick’s Day!

Slow Cooker Jameson Beef Stew

Rachel Riesgraf
Insanely tender, fall-apart beef, carrots, and peas smothered in rich gravy made with Jameson whiskey and Guinness beer. This stew packs incredible flavor and is served over creamy garlic mashed potatoes, making it the ultimate comfort food. Slow cooked in the crockpot, it’s easy to make and perfect for St. Patrick’s Day!
4 stars
Prep Time 30 mins
Cook Time 8 hrs
Total Time 8 hrs 30 mins
Course Dinner
Servings 8 servings

Ingredients
  

Beef stew:

  • 2 ½ - 3 lbs boneless chuck roast, fat trimmed and cut into 1 ½” cubes
  • 3 tablespoons olive oil
  • 5 tablespoons butter
  • 1 medium yellow onion, diced
  • 3 garlic cloves pressed
  • ½ cup all-purpose flour
  • 3 cups chicken broth
  • cup tomato paste
  • 5 carrots, cut into thick slices
  • 3 celery sticks, cut into thin slices
  • 1 Guinness beer (12 ounces)
  • ½ cup Jameson Whiskey
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt, plus more for seasoning beef
  • ½ teaspoon pepper, plus more for seasoning beef
  • 1 tablespoon sugar
  • ½ teaspoon ground thyme
  • 2 bay leaves
  • 1 ½ cups peas

Mashed potatoes:

  • 3 pounds russet potatoes
  • 4 tablespoons butter
  • 3 cloves garlic pressed
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

Beef stew

  • Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Sprinkle meat with salt and pepper, and cook in two batches until browned all over, turning as the meat cooks, about 4-5 minutes per batch. Once done, transfer to crockpot.
  • Reduce heat to medium, and add butter and diced onion to skillet. Cook for 2-3 minutes until onion becomes translucent. Add garlic and cook 1 minute. Sprinkle in flour and whisk into butter and onions until combined; cook 1 minute longer. Pour in 2 cup of broth and whisk together until thickened. Whisk in tomato paste, and add mixture to crockpot.
  • Add carrots, celery, remaining broth, beer, whiskey, soy sauce, Worcestershire, sugar, thyme, 1 teaspoon salt, ½ teaspoon pepper, and bay leaves to crockpot. Mix everything together. Cover and cook on low for 8 hours or high for 5-6 hours.
  • About 30 minutes before serving, stir in peas, adjust salt and pepper to taste, and remove bay leaves. During this time, you can also make the mashed potatoes. 

Garlic mashed potatoes

  • Peel and cut potatoes into about 2” cubes.
  • Fill a large pot with water and add potatoes. Bring to a boil and cook until potatoes are fork tender, about 15-20 minutes. Drain potatoes and set aside.
  • Add butter to the empty pot and melt over medium-high heat. Add garlic and cook for 1 minute. Remove from heat and add heavy cream, potatoes, salt, and pepper. Mash well with a potato masher (or an electric hand mixer) until no lumps remain.
  • To serve, scoop mashed potatoes in a bowl and top with stew! Enjoy!

Notes

  1. I prefer to use chicken broth because it has a milder flavor, but you can also use beef broth if that’s all you have on hand.
  2. Guinness beer adds a rich flavor to the stew, but if you can substitute Guinness for beef broth.
  3. If you would like your stew thicker, you can add more flour, but I wouldn't add more than an additional 2-3 tablespoons. Try adding a tablespoon at a time. You can do so by scooping about a cup of the liquid from the crockpot into a bowl and quickly whisking in the flour until smooth (the roux will become thick quick). Transfer flour mixture back to crockpot and stir together. Allow the flour mixture about 30 minutes to 1 hour to cook into the rest of the stew.
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