Slow Cooker Guinness Beef Stew with Potatoes & Carrots is a heartwarming dish that brings comfort to your dinner table. Enveloping tender chunks of beef, perfectly seasoned vegetables, and a rich depth of flavor from the Guinness beer, this stew is simply irresistible. When the weather turns chilly or when you’re looking for a meal that can feed a crowd, this recipe fits the bill. The best part? You can set it and forget it; the slow cooker does all the work while you go about your day.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Guinness Beef Stew with Potatoes & Carrots
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Guinness Beef Stew with Potatoes & Carrots

Slow Cooker Guinness Beef Stew with Potatoes & Carrots

I first stumbled upon this recipe during a cozy family gathering on a rainy afternoon. The deep, hearty aroma wafting through the kitchen drew everyone in, and we found ourselves around the table, swapping stories and enjoying every bite. This Slow Cooker Guinness Beef Stew has since become a family favorite, perfect for gatherings or just a comforting weeknight dinner. It combines simplicity with incredible flavor, making it a must-try for any home cook. Trust me; you’ll want to savor every spoonful!

Why You’ll Love This Recipe

Simple & Quick: With quick prep and easy instructions, you’ll have a delicious meal ready to go in just about 30 minutes.
Irresistible Flavor: The combination of Guinness beer, herbs, and tender beef makes for a stew that’s bursting with rich flavor.
Eye-Catching Appeal: The colorful mix of potatoes, carrots, and celery creates a visually appealing dish that’s as inviting as it is delicious.
Flexible Serving: This stew is perfect for any occasion—from family dinners to game-day gatherings, it’s sure to impress.
Diet-Friendly Options: Easily adaptable, this recipe can be made gluten-free by using suitable flour options.

Ingredients You’ll Need

2 lbs. beef stew meat: Choose well-trimmed cuts for optimal tenderness; chuck roast is a great option.
2 tbsp. cooking oil: Any neutral oil like vegetable or canola oil works perfectly for browning the meat.
½ cup all-purpose flour: This helps create a nice crust on the beef while thickening the sauce; for gluten-free, you can substitute with a gluten-free blend.
2 tsp. salt: Enhances flavor and brings out the best in all the ingredients.
½ tsp. pepper: Adds a gentle hint of heat that complements the richness of the stew.
1 tsp. dried leaf oregano: This earthy herb adds depth; fresh oregano can also be used if you have it on hand.
1 tsp. dried leaf thyme: Provides a subtle, aromatic flavor; substitute with fresh thyme if desired.
1 tsp. onion powder: A great way to add onion flavor without the texture of fresh onion.
6 oz. tomato paste: Concentrated tomato flavor that thickens the stew; you could use crushed tomatoes in a pinch but adjust the liquid.
15 oz. beef broth: A good-quality broth enhances the taste; feel free to use homemade if you have it.
3 cups baby red potatoes: Their creamy texture holds up well in stews; you can substitute with Yukon gold potatoes.
3 cups carrots: Bright and sweet, they add a lovely earthy flavor; using rainbow carrots can brighten up the dish.
2 cups celery: Adds crunch and a subtle sweetness; if you aren’t a fan, you can reduce the amount or omit it.
1 cup white onion: Cut into large pieces for a milder flavor; yellow onion can also work.
2 tsp. garlic, minced: Fresh garlic adds an aromatic punch; if you have roasted garlic, it can add an even deeper flavor.
11.2 oz. Guinness beer (original or extra stout): This brings a unique flavor; if you prefer non-alcoholic, use a stout soda or broth.
2 bay leaves: Impart a subtle depth of flavor during cooking and should be removed before serving.

How to Make Slow Cooker Guinness Beef Stew with Potatoes & Carrots

Prepare the Coating: In a large ziplock bag, combine ½ cup all-purpose flour, 2 tsp. salt, ½ tsp. pepper, 1 tsp. dried leaf oregano, 1 tsp. dried leaf thyme, and 1 tsp. onion powder. This savory mix will beautifully coat the beef, enhancing the flavor of each bite.

Coat the Beef: Add the 2 lbs. beef stew meat to the bag, seal it tightly, and shake until the beef is well coated. This ensures that every piece of beef is seasoned to perfection, ready for browning.

Brown the Meat: In a large skillet set to medium-high heat, add 2 tbsp. cooking oil. Once hot, add the flour-coated beef and brown it on all sides, ensuring it doesn’t burn. This step develops a rich crust that adds to the overall flavor of the stew.

Combine Ingredients: After browning, add 6 oz. tomato paste and 15 oz. beef broth to the skillet. Stir the mixture until a thick sauce forms, scraping up any bits stuck to the bottom of the pan. This flavorful sauce is the heart of our stew!

Layer the Vegetables: In your slow cooker, add 3 cups baby red potatoes (quartered), 3 cups sliced carrots, 2 cups sliced celery, 1 cup large pieces of white onion, and 2 tsp. minced garlic. This colorful medley not only looks wonderful but also creates a base of flavor.

Mix in the Beef: Pour the beef and sauce mixture over the vegetables in the slow cooker. Stir everything together gently, ensuring the veggies are well coated with that succulent beef sauce.

Add the Beer and Bay Leaves: Slowly stir in 11.2 oz. of Guinness beer, letting it mingle with the beef and veggies. Don’t forget to add 2 bay leaves on top; they’ll lend their unique flavor over the long cooking process.

Cover and Cook: Cover the slow cooker and set it to cook on LOW for 8 hours. Resist the temptation to lift the lid during cooking; the low and slow method is crucial to developing deep, delicious flavors.

Serve and Enjoy: Once the cooking time is up, carefully remove the bay leaves. Dish out the rich stew into bowls and enjoy the warm, hearty flavors that fill the air.

Storing & Reheating

Store any leftovers at room temperature for up to 2 hours, then transfer to airtight containers. Refrigerate for up to 5 days. For longer storage, freeze portions of the stew in resealable bags or containers for up to 3 months. When you’re ready to enjoy, simply reheat on the stovetop or in a microwave until warmed through, about 5-10 minutes. The stew may thicken slightly after refrigeration; if so, add a splash of beef broth or water to refresh the consistency.

Chef’s Helpful Tips

Avoid overcrowding the skillet when browning the beef; do it in batches if needed to get that nice golden crust.
For even more flavor, consider searing the vegetables in the same skillet after browning the beef.
If the stew is too thick after cooking, add a bit more beef broth to achieve your desired consistency.
Let any leftovers cool completely before storing them in the fridge to maintain freshness.
Garnish each bowl with fresh herbs for a pop of color and flavor!

Slow Cooker Guinness Beef Stew with Potatoes & Carrots is not just a meal; it’s an experience, a tradition, and a comforting embrace on a chilly day. The ease of preparation and the depth of flavor make it a standout. Don’t hesitate to experiment with the veggies or spices; making it your own is part of the fun. I invite you to gather around the table and enjoy this heartwarming stew that promises smiles and satisfied bellies!

Recipe FAQs

Can I use a different type of meat?

Absolutely! While beef stew meat is traditional, you can substitute with lamb or even chicken, adjusting cooking times as needed. Just remember that the cooking method may require slight modifications to ensure the meat is tender.

How can I thicken the stew?

If you find your stew isn’t as thick as you’d like once it’s done cooking, there are a couple of options. You can mix a tablespoon of cornstarch with cold water and stir it in, cooking for an additional 10-15 minutes. Alternatively, mash a few pieces of potato against the sides of the slow cooker and stir them back in to naturally thicken the stew.

Is it possible to make this stew ahead of time?

Yes! You can prepare the stew a day in advance, letting the flavors meld together beautifully. Just store it in the fridge and warm it up when you’re ready to enjoy it.

Can I leave the slow cooker unattended?

Yes! One of the great things about slow cooking is that you can set your stew and forget about it. Just ensure your slow cooker is in a safe location and that there’s enough liquid to avoid drying out during cooking.

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Slow Cooker Guinness Beef Stew with Potatoes & Carrots

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Author: Anna
Prep Time: 30 minutes
Cook Time: 510 minutes
Total Time: 9 hours
Yield: 8 servings 1x
Category: Soups
Method: Slow Cooker
Cuisine: Irish

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Description

This hearty Slow Cooker Guinness Beef Stew with Potatoes & Carrots is a comforting dish that combines tender beef, flavorful vegetables, and the rich taste of Guinness beer, making every bite irresistible. Perfect for busy weeknights, it offers a wholesome, homemade meal without fuss.

Ingredients

Scale

2 lbs. beef stew meat, well trimmed
2 tbsp. cooking oil
½ cup all-purpose flour
2 tsp. salt
½ tsp. pepper
1 tsp. dried leaf oregano, not ground
1 tsp. dried leaf thyme, not ground
1 tsp. onion powder
6 oz. tomato paste
15 oz. beef broth
3 cups baby red potatoes, quartered
3 cups carrots, sliced
2 cups celery, sliced
1 cup white onion, cut into large pieces
2 tsp. garlic, minced
11.2 oz. guinness beer
2 bay leaves

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Instructions

In a large ziplock bag, combine flour, salt, pepper, oregano, thyme, and onion powder.
Add the beef to the bag and shake until well coated.
In a large skillet, heat the oil on medium high; add the coated beef and brown on all sides without burning.
Once browned, mix in tomato paste and beef broth until a thick sauce develops, scraping up any stuck bits; remove from heat.
Place potatoes, carrots, celery, onion, and garlic in the slow cooker.
Pour the beef and sauce mixture over the veggies, then stir in Guinness beer and place bay leaves on top.
Cover the slow cooker and cook on LOW for 8 hours without removing the lid.
After cooking, remove the bay leaves and serve.

Notes

For extra flavor, consider adding a splash of Worcestershire sauce to the sauce mixture.
This stew freezes well, so make a double batch for future meals!
Adjust vegetables according to what you have on hand; parsnips or turnips work nicely too.