Slow Cooker Guinness Beef Stew

When I want to raise the bar for my family dinners without putting in too much effort, I cook this slow-cooker Guinness beef stew, which is loaded with flavor and texture. It takes me just under 30 minutes to prepare it, and after that, the crockpot does all the heavy lifting. While this hearty and satisfying stew is simmering slowly, my kitchen smells incredibly tasty and inviting.

For me, my crockpot is such a lifesaver. I tend to cook hassle-free recipes for weeknight dinners, and it always comes to the rescue. Among my family favorites are these  Slow Cooker Sloppy Joes, juicy Whole Chicken, and this irresistible Slow Cooker Corned Beef, which you absolutely must try if you haven’t already.

The homemade slow-cooker Guinness beef stew features chunks of tender beef, carrots, and potatoes in a rich, deeply flavorful broth made with Guinness stout. The long cooking time contributes to a robust, unmistakable stew flavor by allowing the ingredients to meld together. The beer tenderizes the beef, adds depth, and infuses all the meat and veggies with its robust flavor, transforming this at-a-glance regular recipe into something more elevated and worth looking forward to.

Why you will love this recipe 

• St. Patrick’s Day tradition: I like to make this recipe for my favorite Irish holiday. The best part is that it infuses the kitchen with a delicious aroma as it slowly simmers in the crockpot.
• It’s hassle-free: I just brown the meat and dump it into the pot with the remaining ingredients. The slow cooker does the work for me while I spend quality time with my family. I usually add everything to the crockpot in the morning, so I have the meal ready in time for dinner.
• It tastes better the next day: I always make extra because it tastes better the next day. The meat and vegetables soak up all the umami flavors overnight, making them extra tasty.
• Minimum dishes: I like recipes that make my life easier, and after this one, I have minimal dishes to wash.

What you will need

• Meat: I like to use 2 pounds of organic grass-fed chuck roast, cut into 2-inch chunks. I trim off the excess fat but leave the marbling for flavor. 
• Vegetables: Organic carrots, peeled and cut into ¼-inch rounds; diced celery; and mini red potatoes, peeled and cut in half for the sides. I also add 1 medium yellow onion, peeled and diced for sautéing, and a small yellow onion, cut into quarters, for extra flavor as it simmers. Minced garlic is also added to the sautéing step, while the garlic cloves are tossed into the pot to simmer. 
• Wet ingredients: I use vegetable oil to brown the meat and sauté the vegetables because it has a high smoke point, which is needed for searing to trigger the Maillard reaction. Then, I add a little broth to the mixture when scraping the bits from the skillet to give it extra flavor. The butter adds creaminess and a rich flavor when sautéing the garlic and onion. Guinness Beer tenderizes the beef while contributing a complex, savory flavor depth. 
• Dry ingredients: I use all-purpose flour mixed with salt and pepper to toss the meat chunks before heating them in oil, which helps make a thick broth with a creamy, velvety texture and enhances browning. I always add some Worcestershire sauce as well for its umami boost, which balances out the bitterness of the beer.
• Seasonings: In addition to salt and pepper to taste, I also use 3 bay leaves for a hint of earthy, floral aroma and flavor, fresh rosemary for a bright, piney taste, and fresh parsley for garnish. 

How to make 

• Season and toss: First, I season the meat with salt and pepper, then toss it with ¼ cup of flour while the skillet heats up with vegetable oil. 
• Brown the meat: Once the pan is hot, I brown the meat chunks in batches so they do not get overcrowded, until they are golden brown. 
• Sauté the succulents: After setting the meat chunks aside, I add a little broth and scrape the browned bits from the bottom of the skillet before adding the butter to sauté the minced garlic and diced onions.
• Cook the stew: I add all the ingredients to the crockpot, cover it, and cook on low for 8 hours or on high for 4 hours. 
• Check, rest, and serve: Check it an hour before it is due. When the meat reaches 145 degrees F, turn it off and let it rest for 15 minutes before serving.

Expert tip

The best Guinness for beef stew

Since it is one of the main ingredients here, I recommend using the kind you like best. I prefer extra stout for toasted barley and rich flavor, but it can be too much for those who do not like bitterness. Especially if they are serving kids. Guinness Draught is one of the most common choices because it has a deep, roasted taste with a hint of malt that blends in with the meat and vegetables without overwhelming the flavors. The bitterness cannot even be tasted when blended with the ingredients in my recipe. Another good choice is a non-alcoholic Guinness, which has no bitterness for those who don’t like to cook with alcohol.   

More tips to consider:

• The best cuts of beef for this are chuck and shoulder roast. 
• Don’t cut the beef chunks too small. They will get overcooked.
• Don’t skip the browning process. This is what helps thicken the broth, and it gives the beef its caramelized crust. 
• Cooking it low and slow will make the meat more tender and tastier than using the high setting.
• Use red potatoes or Yukon gold because they hold their shape better than russets. 
• Skip the IPAs. Hoppy beers become even more bitter when reduced in a stew. 

Recipe variations and add-ins:

• Other meats: Pork, chicken, turkey, or lamb are good choices for this stew. 
• Bacon: Everyone seems to like bacon. Add some fresh bacon bits to the stew for a burst of salty bacon flavor.  
• Vegetarian stew: Cut the beef and use vegetable broth instead of beef broth. Add beans to make it heartier.
• Other booze: Instead of Guinness, use red wine, such as Cabernet Sauvignon, to make this stew sweet and tangy rather than bitter.
• No booze: In fact, just leave out the booze completely and use vegetable juice. This is an old trick my aunt used. 

Serving suggestions:

This Irish stew is one of my favorite St. Patrick’s Day holiday traditions. Whether I serve it on the holiday or not, it is always a hit with my family. The kids love it when I serve them in my bread bowls. And I have to admit, it is pretty fun dipping pieces of your bowl into your dinner. It’s also great that there are no soup bowls to wash. Beer bread is another great choice for dipping into this rich, meaty stew. And it needs no yeast, kneading, or waiting for it to rise.

Since it is an Irish holiday, I always serve some Irish soda bread as well. Everyone seems to like the crunchy crust and soft middle, whether they are dipping it in the broth or buttering it for toast. This recipe is easy too, with no yeast, kneading, or waiting involved. For dessert, this boozy Baileys cheesecake with Oreo crust is the crowning glory. With rich, thick filling, a layer of sweet Baileys chocolate ganache, and fluffy Baileys chocolate whipped cream, nobody can resist this. But it’s just for adults! For the kids, I like to make these rainbow chia parfaits ahead of time!

How to store leftovers:

• Refrigerate: I store leftovers in an airtight container in the refrigerator for 4 to 5 days.   
• Freezing: Then, to freeze, I place them in a freezer-safe container or freezer bag and keep them in the freezer for 3 to 4 months.  
• Defrost: I thaw the leftovers overnight in the refrigerator, then reheat them. 
• Reheating: To reheat, I put the leftovers in a baking pan and heat them in an oven at 350 degrees F for 10 to 15 minutes. 

Frequently asked questions

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