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.
Prepare the celery, onion, and potatoes by washing and dicing them. Keep them somewhat similar in size so they'll cook evenly. Set aside.
In a large bowl, add the beef pieces and lightly salt. Add in the flour and stir to coat.
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.
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.
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.
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.