We need to talk about this Slow Cooker Guinness Beef Stew. Basically, I’ll be making this all year long, whether or not it’s St. Patrick’s day. Beef stew is one of my alltime favorite dishes and by switching up just a couple things you have a brand new, rich in flavor, Ireland worthy recipe!
This Slow Cooker Guinness Beef Stew is quite a bit on the heavier side. Beef stew usually is but this one in particular is hearty. Eat this and you won’t be hungry for days. The Guinness Extra Stout gives the stew just a hint of tartness while bringing out the richness of the beef broth and makes you feel extra awesome because there’s world famous beer cooked into your food 😛
Traditionally, Guinness Beef Stew is made to be very thick, with a gravy-like sauce and served on top of potatoes that are cooked separately (and are frequently mashed). As much as I love mashed potatoes (see my Shepard’s Pie from last week) I opted for an easier route: straight up stew. Throw everything in the slowcooker (including potatoes), simmer, and serve. Done and done.
This Slowcooker Guinness Beef Stew can easily be made in a dutch oven or large stock pot, I just found this way to be the easiest for a busy schedule. I had to work on the Saturday I made this so before I left that morning, I quickly browned the meat on the stove, threw all the ingredients into the slow cooker, set it for 4 hours and bounced out. Came home hours later to a WONDERFUL smelling house with a St. Patrick’s Day inspired meal ready to eat!
Also, if you’re not convinced to try this out already, you can totally put your own twist on this dish. I threw parsnips in there because they looked amazing at the store and have a bit of a sweeter flavor than your go-to carrots and potatoes. You could even try diced turnips or celery root for a similar flavor. Or you could go the traditional route and leave the potatoes out to be cooked separately. The possibilities are endless! But most importantly, add a generous amount of Guinness, grab a pint glass, and celebrate the luck of the Irish!
If you make this recipe, please be sure to take a photo and tag it with #aberdeenskitchen. I can't wait to see what you cook up!
- 2 tablespoons olive oil
- 1½ lb lean beef stew meat
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 2 tablespoons flour
- 4 large yukon golden potatoes, peeled and largely diced
- 2 large carrots, peeled and diced into 1 inch pieces
- 2 large parsnips, peeled and diced into 1 inch pieces
- ½ large yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups beef broth
- 11.2 fluid ounce bottle Guinness Extra Stout (about 1 cup + foam)
- Coarse salt and ground black pepper to taste
- In a large pan, heat olive oil over medium high heat. Turn slow cooker on.
- In a large bowl, toss beef together with salt, pepper, and flour to coat. Add to the pan and cook until all sides of the chunks are browned (about 8 minutes).
- While beef is browning, add potatoes, carrots, parsnips, onion, garlic and tomato paste to the slow cooker. Stir to coat.
- Add browned beef, beef broth, and Guinness to the slow cooker and stir to combine.
- Cook for 3-4 hours on high, 8-10 hours on low. Add salt and pepper to taste and serve with a pint of Guinness.