Slow Cooker Guinness Beef Stew
This slow cooker Guinness beef stew is rich, hearty, and packed with melt-in-your-mouth beef, tender vegetables, and a deep, savory stout-based broth — the ultimate comfort food perfect for chilly days.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 ½ lb beef chuck cut into 1-2 inch cubes, seasoned with salt and pepper
- 2-3 Tb olive oil for searing
- 1 ½ C carrots chopped
- 1 C celery diced small
- 1 C yellow onion chopped
- 3 cloves garlic minced
- 4 C baby yukon gold potatoes roughly 1 ½ lb
- 1 ½ teaspoon dried thyme
- 1 teaspoon ground black pepper
- 2 ½ teaspoon salt
- 12 oz Guinness
- 3 C beef broth
- ¼ C tomato paste
- 2 bay leaves
- 2 Tb cornstarch mixed with water to thicken
- 2 Tb water for slurry
- 7 oz peas drained
- chives optional garnish
Instructions
Instructions
- Cut beef chuck into 1-inch pieces and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear beef cubes in batches till browned all over. Transfer to slow cooker.
- Add chopped carrots, celery, onion, minced garlic, and potatoes to the slow cooker with the beef.
- Sprinkle dried thyme, salt, and pepper over ingredients. Whisk tomato paste into beef broth and pour into cooker along with Guinness. Add bay leaves.
- Stir everything, cover, and cook on high for 4 hours or on low for 8-10 hours until beef and vegetables are tender.
- Mix cornstarch and water, stir into the stew, and cook for an additional 30-45 minutes. Remove bay leaves.
- Stir in peas before serving. Garnish with chives if desired.
Notes
Stew can be stored in airtight containers in the fridge for 3–4 days, or frozen for longer keeping. Reheat gently for best results.