Why You’ll Love This Recipe

Deep, comforting flavors that develop beautifully in the slow cooker.
Minimal hands-on prep — simply brown the beef, combine everything, and let it cook.
Perfect for make-ahead meals or feeding a crowd.
A complete one-pot dish that’s hearty, satisfying, and ideal for cold weather.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef chuck or stew meat, cut into cubes
Salt
Black pepper
All-purpose flour
Olive oil or vegetable oil
Onion, chopped
Garlic, minced
Carrots, sliced into chunks
Potatoes, diced
Tomato paste
Guinness stout beer
Beef broth
Worcestershire sauce
Dried thyme
Bay leaves
Fresh parsley (for garnish)

Directions

Pat the beef dry with paper towels and season with salt and pepper. Toss lightly in flour to coat.
In a large skillet, heat the oil over medium-high heat. Brown the beef cubes in batches until nicely seared on all sides. Transfer the browned beef to the slow cooker.
In the same skillet, add the chopped onion and garlic, cooking for 2–3 minutes until fragrant. Stir in tomato paste and cook for another minute to deepen the flavor.
Pour in about ½ cup of the Guinness to deglaze the pan, scraping up any browned bits.
Transfer the onion mixture to the slow cooker. Add the carrots, potatoes, remaining Guinness, beef broth, Worcestershire sauce, thyme, and bay leaves.
Stir to combine, ensuring the beef and vegetables are well distributed and submerged in liquid.
Cover and cook on Low for 8–9 hours, or on High for 4–5 hours, until the beef is tender and the vegetables are soft.
Before serving, remove the bay leaves and taste for seasoning, adding salt or pepper if needed.
Garnish with chopped fresh parsley before serving.

Servings and timing

Servings: 6–8
Prep time: 20 minutes
Cook time: 8–9 hours on Low or 4–5 hours on High
Total time: 8½–9½ hours

Variations

Include celery or parsnips: For extra veggies and texture.
Make it thicker: Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 30 minutes of cooking if you prefer a thicker stew.
Use lamb instead of beef: For a twist closer to Irish lamb stew.
Spicy kick: Add a pinch of cayenne or a few dashes of hot sauce for gentle heat.

Storage/Reheating

Storage: Let the stew cool completely, then store it in airtight containers in the refrigerator for up to 4 days.
Reheating: Warm gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave in short intervals.
Freezing: Freeze cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What kind of beef is best for Guinness stew?

Beef chuck or stew meat works best. These cuts have enough fat and connective tissue to become tender and flavorful during long, slow cooking.

Can I skip browning the beef?

You can, but browning adds rich, deep flavor to the stew. It’s worth the extra few minutes.

How do I thicken Guinness stew?

You can remove the lid during the last 30 minutes to allow some liquid to evaporate, or add a cornstarch slurry for a thicker consistency.

Can I add peas or other vegetables?

Yes, frozen peas, green beans, or mushrooms make great additions. Add them during the last 30 minutes of cooking.

What’s the best way to serve this stew?

It’s perfect with crusty bread, mashed potatoes, or a simple side salad.

Can I prepare this recipe the night before?

Yes — assemble everything in the slow cooker insert, cover, and refrigerate overnight. In the morning, set it in the slow cooker and cook as directed.

How long does Guinness beef stew keep in the fridge?

It keeps well for up to 4 days, and the flavors often improve after a day as they meld together.

Can I make this on the stovetop instead?

Yes. Simmer everything gently in a heavy pot or Dutch oven over low heat for about 2–3 hours, stirring occasionally, until the beef is tender.

Conclusion

Slow Cooker Guinness Beef Stew is the ultimate comfort meal — rich, hearty, and full of depth and slow-simmered ingredients. With minimal prep and the convenience of the slow cooker, it’s the perfect recipe for busy days or when you want a cozy, satisfying dinner waiting for you. Serve it with crusty bread and enjoy every bite!

Slow Cooker Guinness Beef Stew

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A rich, hearty slow cooker stew made with tender beef, potatoes, carrots, and onions simmered in a flavorful Guinness broth for the ultimate comfort meal.

Author: Laura
Prep Time: 20 minutes
Cook Time: 8–9 hours (Low) or 4–5 hours (High)
Total Time: 8½–9½ hours
Yield: 6–8 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Irish
Diet: Halal

Instructions

Pat the beef dry with paper towels and season with salt and pepper. Toss lightly in flour to coat.
Heat oil in a large skillet over medium-high heat. Brown the beef cubes in batches until seared on all sides, then transfer to the slow cooker.
In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant. Stir in tomato paste and cook for another minute.
Pour in ½ cup of the Guinness to deglaze the pan, scraping up browned bits.
Transfer the onion mixture to the slow cooker. Add carrots, potatoes, remaining Guinness, beef broth, Worcestershire sauce, thyme, and bay leaves.
Stir to combine, ensuring beef and vegetables are well distributed and submerged.
Cover and cook on Low for 8–9 hours or High for 4–5 hours until beef is tender and vegetables are soft.
Remove bay leaves and adjust seasoning with salt and pepper as needed.
Garnish with chopped fresh parsley before serving.

Notes

For extra flavor, brown the beef well — it adds depth to the stew.
Add a cornstarch slurry in the last 30 minutes for a thicker consistency.
This stew tastes even better the next day as flavors develop.
Serve with crusty bread or mashed potatoes for a complete meal.

Nutrition

Serving Size: 1 ½ cups
Calories: 420
Sugar: 5g
Sodium: 680mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 36g
Cholesterol: 95mg