Irish Guinness Beef Stew (Crockpot Recipe)

4.78 from 36 votes

Irish Guinness Beef Stew (Crockpot Recipe)

Crockpot Irish Guinness Beef Stew - A classic Irish beef stew with a Guinness base, packed with potatoes, carrots, and tender slow-cooked beef. Full of fresh herbs, this stew evokes a feeling of true comfort on cold winter nights.

Prep Time 30

Cook Time 6

Total Time 6 30

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

3 large celery stalks diced
1 large yellow onion diced
3-4 medium yellow potatoes cubed
3 large carrots diced
2.5 pounds beef chuck cut into bite-sized pieces
Salt to taste
½ cup white flour
4 tablespoons olive oil divided
3 cloves garlic finely minced
12 ounce Guinness beer stout or draught
32 ounces low sodium beef stock
4 sprigs fresh thyme or 2 tablespoons dried
2 medium bay leaves
Freshly cracked black pepper to taste

Instructions

Prepare the celery, onion, and potatoes by washing and dicing them. Keep them somewhat similar in size so they'll cook evenly. Set aside.
3 large celery stalks, 1 large yellow onion, 3-4 medium yellow potatoes, 3 large carrots
In a large bowl, add the beef pieces and lightly salt. Add in the flour and stir to coat.
2.5 pounds beef chuck, ½ cup white flour, Salt to taste
To a large frying pan, over medium heat, add 2 tablespoons of olive oil. Add the flour-coated beef and cook until golden brown. Work in batches if needed, to avoid overcrowding the pan. When done, remove the beef from the pan and set aside.
4 tablespoons olive oil
To the same pan, over medium heat, add two more tablespoons of olive oil and the diced onion and minced garlic. Sprinkle with a bit of salt and saute until fragrant.
3 cloves garlic
Add the diced carrot and celery and cook until soft, approximately 10 minutes.
To the bowl of the slow cooker, add the browned meat, the cooked veggies, and the cubed potatoes and mix well.
Pour in the Guinness beer and beef stock. Add the thyme and bay leaves. Salt and pepper to taste.
32 ounces low sodium beef stock, 12 ounce Guinness beer, 2 medium bay leaves, 4 sprigs fresh thyme, Freshly cracked black pepper to taste
Cover and cook on LOW for 6-8 hours, or HIGH for 4-5 hours, or until your potatoes are soft and the broth has thickened.

Notes

Use chuck in your stew. The tougher cut breaks down beautifully in the slow cooker.
Sear the meat. I usually like "dump & go" slow cooker recipes but this one requires some prep. Searing the beef is essential in beef stew if you want a deep, rich flavor (which you do!). Don't just brown the beef, let it sit in the hot pan and form a crust before you flip to the next side.
Give it time. Low and slow is the way to go with stew. I recommend cooking it on LOW for the best results.
Serve with a piece of crusty bread of noodles to sop up the gravy.
Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition