Slow Cooker Guinness Beef Stew

Now that Valentine’s Day  and Mardi Gras have both passed, the next logical holiday or event to think about is St Patty’s Day – right? I’ve been sitting back brainstorming and researching possible recipes to share. We’re not a traditional Irish household. Okay, we’re barely Irish. I’m sure somewhere in our ancestry there is some Irish blood but not much of it. Who cares when we’re talking about holidays though. We’re skipping the traditional route of corned beef and cabbage and going straight to a nice hearty stew.

This stew is an adaptation of a basic beef stew I made ages ago. I kicked it up with additional flavor through different spices and veggies… and of course Guinness. Beef stew takes a bit more prep work than other recipes but the end results is worth it. I’ve been asked before, why do you cook your meat before adding to the slow cooker? In this dish, it’s all about the flavor. Browning your meat will give added depth to the dish. It’s not a necessary step, so if you are short on time feel free to skip this step.

Slow Cooker Guinness Beef Stew

Course: Main Course
Cuisine: American
Keyword: Guinness, Slow cooker
Servings: 10

Ingredients

  • 2 1/2 lb stew meat
  • 3 Tbsp olive oil
  • 1 1/2 C carrots chopped
  • 1 C celery chopped
  • 1 C yellow onion chopped
  • 2 cloves garlic minced
  • 4 1/2 C baby red potatoes cubed
  • 1 Tbsp parsley
  • 1 tsp thyme
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1/4 tsp red pepper flakes optional
  • 3 C beef broth
  • 12 oz Guinness draught

Instructions

  • Prepare vegetables; chop carrots, celery and onion. Scrub and cube potatoes into bite sized pieces. Mince garlic. Add all vegetables to the bowl of a 5-6 quart slow cooker. Sprinkle vegetables with the spices.
  • Heat a large skillet over medium-high heat with 1 1/2 tbsp olive oil. Meanwhile, cut beef into bite size pieces.
  • When skillet is hot, add half of your meat. Brown on each side. Add to slow cooker and repeat with remaining meat and olive oil.
  • Pour beef broth and Guinness over meat and vegetables. Cover and cook for 5 hours on high or 10 hours on low.
  • Divide among bowls. Enjoy warm.

Notes

An original recipe from Baked by Rachel

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