Prep Time : 30 minutes 
Cook Time : 4-10 hours depending on your day
Yield : 8 - 10 servings 

Ingredients:

2 pounds boneless beef meat (sirloin beef, bottom round, rump roast, chuck roast), trimmed of excess fat and cut into 1-inch cubes
Coarse salt and freshly-ground black pepper
3 tablespoons olive oil, divided
1/2 cup all purpose flour, divided
1 large onion, chopped
1 (12-ounce) bottle Guinness stout beer, divided*
2 to 3 garlic cloves, minced
1 (6-ounce) can tomato paste
1 tablespoon granulated sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried thyme
1 teaspoon white pepper
2 dried bay leaves
2 (32-ounce) containers of Beef Stock (either homemade or store bought)**
1 teaspoon beef bouillon granules
5 to 6 large red potatoes (or Yukon Gold), sliced into 1-inch cubes
4 to 5 carrots, peeled and sliced into 1-inch chunks
3 to 4 celery stalks, sliced into 1-inch chunks
1 leek, finely chopped
1/4 cup cold water
1/4 cup finely-chopped fresh parsley

* Can substitute another stout beer

Directions:

Preheat the Slow Cooker (Crock Pot).

In a large frying pan over medium-high heat, heat olive oil.

While the olive oil is heating, pat the beef cubes dry with paper towels (moist meat will not brown, so this is an important step).

Season the dried beef cubes with salt and pepper.

Place the beef and 1/4 cup flour inside a medium bowl, stir together until the meat is coated with flour.

Working in small batches, so the beef is not overcrowded in the pan (this will help beef brown faster), add the beef to the skillet and brown on all sides.

Remove each batch of beef from the pan and set aside.

Add more oil to the skillet and let heat up again.

Add onions and sauté for 2 minutes or until translucent.

Pour in half a bottle of Guinness and combine with onions, bring to a boil and use a spatula to deglaze the bottom of the pot (scrape up and loosen any browned bits from the bottom).

Add in the tomato paste, garlic, sugar, Worcestershire sauce, thyme, white pepper and bay leaves; stir together to combine.

Bring just to a boil, reduce heat to medium, and continue to simmer approximately 5 minutes.

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To the slow cooker, add beef, onion mixture, potatoes, carrots, celery, leeks, remaining Guinness beer, beef stock, and beef bouillon (if needed add more beef stock or water to make sure ingredients are covered with liquid).

Stir everything together and cover with lid. Let cook on low heat approximately 8 hours or high heat for 4 to 5 hours until the meat and vegetables are tender.

Skim off any fat from the top and then add salt and pepper to taste.

If stew needs to be thickened, in a small bowl, stir together the remaining 1/4 cup flour and 1/4 cold water until the mixture is a smooth paste.

Slowly stir in a little of the flour paste into the stew, a little at a time, until the stew reaches your desired thickness. Remove and discard the bay leaves.

Serve in bowls and sprinkle with parsley for garnishment. Excellent accompanied with Irish Soda Bread.

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Nutrition:

I can't be sure as this is a combination of a couple of recipes but it should be around 415 calories per serving.

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My notes:  

Love Irish cooking, especially this stew.  I add extra cornstarch to the last part as we like to "gravy" to be really thick.  We also use the small red and gold potatoes, cut in half and baby carrots.  We have also had this with several kinds of bread but our favorite has got to be Sheppard's bread which we got from the fresh baked goods at the local grocery store.​

Recipe found on: multiple sites which I did not track.