Beer-Baked Irish Beef

Beer-Baked Irish Beef

pollock1231 1

"An easy stew you can prep and let simmer for a few hours. Easy to prep the night before and toss in the slow cooker when you get home, for a good down-home meal. Serve with hot boiled potatoes. I have also cut potatoes into cubes and put them right in the slow cooker to save time and dishes. Works great! "

Ingredients {{adjustedServings}} servings 576 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet

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  1. Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet.
  2. Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides.
  3. Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.
  4. Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours.
  5. Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces.
Tips & Tricks
Beef Barley Vegetable Soup

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  • Cook's Note
  • This can also be cooked in the oven at 275 degrees F (135 degrees C) in a 2 1/2 to 3-quart casserole with a cover.
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Reviews 56

  1. 72 Ratings


really great when done right. The only word of caution i have is don't let the beer reduce too much in the pan because it can get a VERY unpleasant bitter taste that pretty much ruins the stew. The first time i made this it was so good, but the second time i made this mistake and it was not very good at all.


Absolutely loved this stew and hubby raved and pronounced it a "10!". I stuck to the recipe with a few minor preparation tweeks. I added small, quartered redskin potatoes to the bottm of the crock, sauted the bacon to about half cooked, then just added the beef and browned with the bacon, tossed bacon and beef over potatoes, and added my carrot and onions. I used a 12 oz Guiness, and also added about a cup of beef broth. I cooked 3 hours high, 4 hours low. This stew was tender, flavorful, and delicious. A fun St. Patricks Day dinner with plenty of leftovers. Thanks for a great recipe! Additional comments: I've made this about 5 times since my review, I coat the beef with montreal seasoning, and use St. Peter's Cream Stout, has almost a sherry quality to it.


I've gone thru quite a few Irish beef recipes now, with this being my first in the slow cooker. Can I just say "WOW!" - this was a fantastic recipe! Having gone thru so many now and recognizing our personal tastes, I did make a few adjustments right off the bat. I went overboard on the garlic (it was pre-minced), the rosemary and marjoram. Added a fair amount of dried thyme leaves (about 2-3 teaspoons worth), and went up to 1 1/2 teaspoons of allspice. Also cut up a large celery stalk, and added 4 decent sized yukon gold potatoes (skin left on) when I added everything else. Left it on high for 6 hours - and it was just bursting with flavor! With this recipe being so easy - it can't be beat :) A keeper!!!!