This Slow Cooker Guinness Beef Stew is so incredibly rich and delicious. Its perfect for Sunday supper or for entertaining family because it seems like it takes a ton of work to make. In reality, the slow cooker ends up doing most of the work. All you have to do is add a green salad and some warm bread to make a complete and delicious meal.
I made this stew last Sunday shortly after I finished the mountain of dishes from the rainbow waffle disaster. Truth be told, while I was tackling all of those dishes, Jon came in to lend a hand and ended up completely reorganizing the pantry and several cabinets, deep cleaning the stovetop and vacuuming our entire first floor. With the house looking pristine for a few precious moments, the idea of creating another kitchen mess was pretty daunting. Lucky for us, this stew is pretty simple to pull together and the payoff is so rich and hearty…it will warm you all the way to your toes.
While a traditional Guinness stew in Ireland might be made with lamb or mutton, I chose a beef chuck roast since its a bit less gamey for the kids and its chuck is any easy-to-find and inexpensive cut of beef. Next come the veggies, a basic combo of onions, carrots, celery and potatoes along with thyme and parsley. All of those get diced to bite size.
The next part is the only “labor intensive” portion of the cooking but its absolutely necessary. You must brown the beef. You can do this in a skillet or pan on the stovetop before adding to the slow cooker. Or, if you’re like me and have a multi-cooker (if you don’t have a multi-cooker I highly recommend switching to one…it will up your slow cooker game tremendously). Start by cutting your beef into chunks and seasoning with salt and pepper. Then dust with some flour before adding to your hot pan with oil. Brown in batches until your meat has a golden crust all around.
Set the browned beef aside and, if you’d like you can give the veggies a quick sauté in the same pan before adding the beef back in along with your Guinness, beef broth, water and your herbs. Now you let it braise to for 4 hours on high or 8 on low.
During the last 30 minutes I added a slurry of cornstarch and some Worcestershire sauce to mine and it was absolutely divine. The meat is tender but still chunky, the veggies have great flavor and that gravy…oh man. Do NOT forget the bread because you’re going to want to sop up every last drop of this delicious gravy.
Since St. Patricks Day is on a weekday this year, this Slow Cooker Guinness Beef Stew may be the perfect dinner. Its super easy to make, kid-friendly and rich enough to soak up any alcohol the adults choose to consume (you’ll have five bottles of Guinness left in that six-pack after all).
Slow Cooker Guinness Beef Stew
2 tablespoons vegetable oil
2 lbs. beef chuck roast, cut into 2 inch cubes
2 tablespoons flour
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
2 tablespoons tomatoes paste
1 pint Guinness Extra Stout
4 cups beef broth
1 lb. potatoes, diced into 1 inch pieces
1 small bunch fresh thyme
1 small bunch fresh parsley
1 tablespoon cornstarch
3 tablespoons Worcestershire sauce
salt & pepper to taste
- Pat beef chucks dry with paper towels. Season on all sides with salt and pepper and dust with flour to lightly coat. Heat vegetable oil over high heat in a large skillet or dutch oven or use the “brown” setting on your multi-cooker.
- Brown beef in batches, turning occasionally, until each piece has a golden brown crust. Remove browned beef to a small bowl.
- Meanwhile add onion, carrots and celery to the pan and saute for about 5 minutes until they just begin to soften. Add tomato paste and continue to cook for 2 minutes more until tomato paste begins to darken in color. Add Guinness, beef broth, and potatoes.
- Tie the parsley and thyme together with kitchen twine to keep them in a bunch and add to the pot. Cover slow cooker and set to cook for 4 hours on high or 8 hours on low.
- During the final 30 minutes of cooking, combine the cornstarch and Worcestershire sauce in a small bowl to create a smooth slurry. Slowly drizzle into the slow cooker, stirring to combine. Continue to cook until the stew has achieved a rich consistency.
- Season with salt and pepper before serving.