Slow Cooker Guinness Beef Stew – Deep, Cozy Flavor With Minimal Effort

There’s something deeply satisfying about a pot of stew simmering away while you go about your day. This slow cooker Guinness beef stew is hearty, rich, and full of comfort, with almost no hands-on work. The Guinness adds a deep, malty backbone that makes the broth feel silky and complex.

Tender beef, buttery potatoes, and sweet carrots round it out into a full meal. It’s the kind of dish that makes your kitchen smell amazing and brings everyone to the table.

Slow Cooker Guinness Beef Stew - Deep, Cozy Flavor With Minimal Effort

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 to 2.5 pounds beef chuck roast, cut into 1.5-inch cubes
• 1 tablespoon kosher salt (plus more to taste)
• 1 teaspoon black pepper
• 2 to 3 tablespoons all-purpose flour (for dredging)
• 2 tablespoons olive oil or neutral cooking oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (14.9-ounce) can Guinness stout (or similar dry stout)
• 2 cups low-sodium beef broth
• 1 pound baby potatoes, halved (or 4 medium Yukon Golds, cut into chunks)
• 4 carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, sliced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 2 bay leaves
• 1 cup frozen peas (optional, add at the end)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)

Method

 

1. Prep the beef: Pat the beef dry with paper towels. Toss with salt, pepper, and flour until lightly coated.This helps create a crust and thickens the stew as it cooks.
2. Brown in batches: Heat oil in a large skillet over medium-high. Sear the beef in two or three batches, 2–3 minutes per side, until browned. Transfer to the slow cooker.Don’t overcrowd the pan.
3. Sauté the aromatics: In the same skillet, add onion and a pinch of salt. Cook 3–4 minutes until softened, scraping up browned bits. Stir in garlic and tomato paste; cook 1 minute until fragrant.
4. Deglaze with Guinness: Pour in half the Guinness, scraping the pan to release any stuck-on bits.Let it bubble for 1–2 minutes, then pour the mixture into the slow cooker.
5. Load the veggies: Add potatoes, carrots, and celery to the slow cooker. Pour in the remaining Guinness and the beef broth. Stir in Worcestershire, thyme, and bay leaves.
6. Cook low and slow: Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is fork-tender and the vegetables are soft but not mushy.
7. Finish and adjust: Remove bay leaves.If you want a thicker stew, stir together cornstarch and water, then mix it into the stew. Cook on High for 15 minutes until slightly thickened.
8. Add peas and garnish: Stir in peas during the last 10 minutes for a pop of color and sweetness. Taste and adjust salt and pepper.Sprinkle with parsley before serving.
9. Serve: Ladle into warm bowls. It’s excellent with crusty bread or over creamy mashed potatoes.

Why This Recipe Works

• Guinness adds depth: The stout brings gentle bitterness and roasted notes that balance the sweetness of carrots and onions, creating a robust, savory gravy.
• Browning builds flavor: Searing the beef locks in juices and creates fond—the tasty browned bits that melt into the stew as it cooks.
• Low and slow tenderness: Chuck roast breaks down over time, becoming melt-in-your-mouth tender without drying out.
• Balanced aromatics: Tomato paste, garlic, thyme, and bay leaf layer in classic stew flavors without overpowering the beef.
• Make-ahead friendly: The stew tastes even better the next day as flavors meld, making it perfect for meal prep or entertaining.

What You’ll Need

• 2 to 2.5 pounds beef chuck roast, cut into 1.5-inch cubes
• 1 tablespoon kosher salt (plus more to taste)
• 1 teaspoon black pepper
• 2 to 3 tablespoons all-purpose flour (for dredging)
• 2 tablespoons olive oil or neutral cooking oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (14.9-ounce) can Guinness stout (or similar dry stout)
• 2 cups low-sodium beef broth
• 1 pound baby potatoes, halved (or 4 medium Yukon Golds, cut into chunks)
• 4 carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, sliced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 2 bay leaves
• 1 cup frozen peas (optional, add at the end)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)

Instructions

1. Prep the beef: Pat the beef dry with paper towels. Toss with salt, pepper, and flour until lightly coated.

   This helps create a crust and thickens the stew as it cooks.

2. Brown in batches: Heat oil in a large skillet over medium-high. Sear the beef in two or three batches, 2–3 minutes per side, until browned. Transfer to the slow cooker.

   Don’t overcrowd the pan.

3. Sauté the aromatics: In the same skillet, add onion and a pinch of salt. Cook 3–4 minutes until softened, scraping up browned bits. Stir in garlic and tomato paste; cook 1 minute until fragrant.
4. Deglaze with Guinness: Pour in half the Guinness, scraping the pan to release any stuck-on bits.

   Let it bubble for 1–2 minutes, then pour the mixture into the slow cooker.

5. Load the veggies: Add potatoes, carrots, and celery to the slow cooker. Pour in the remaining Guinness and the beef broth. Stir in Worcestershire, thyme, and bay leaves.
6. Cook low and slow: Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is fork-tender and the vegetables are soft but not mushy.
7. Finish and adjust: Remove bay leaves.

   If you want a thicker stew, stir together cornstarch and water, then mix it into the stew. Cook on High for 15 minutes until slightly thickened.

8. Add peas and garnish: Stir in peas during the last 10 minutes for a pop of color and sweetness. Taste and adjust salt and pepper.

   Sprinkle with parsley before serving.

9. Serve: Ladle into warm bowls. It’s excellent with crusty bread or over creamy mashed potatoes.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen as it rests.
• Freezer: Freeze in freezer-safe containers or bags for up to 3 months.

  Leave some headspace for expansion.

• Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low heat or in the microwave, adding a splash of broth or water if it thickens too much.

Health Benefits

• Protein-rich: Beef provides high-quality protein for muscle repair and satiety.
• Vegetable-forward: Carrots, celery, and potatoes add fiber, potassium, and vitamins A and C.
• Iron and B vitamins: Beef and Guinness deliver iron and B12, which support energy and red blood cell health.
• Controlled sodium: Using low-sodium broth keeps the salt level in check while maintaining flavor.
• Balanced meal: Protein, complex carbs, and veggies make this a filling, satisfying one-pot dinner.

Common Mistakes to Avoid

• Skipping the sear: Browning the beef adds a ton of flavor. Don’t skip it unless you’re truly pressed for time.
• Adding too much liquid: Slow cookers trap moisture.

  Stick to the amounts listed; the stew will thicken as it cooks.

• Overloading with Guinness: More isn’t better. Too much stout can turn the stew bitter. One can is the sweet spot.
• Not deglazing the pan: Those browned bits are flavor gold.

  Use Guinness to lift them and pour everything into the pot.

• Adding peas too early: They’ll turn dull and mushy. Stir them in at the end for bright color and texture.

Recipe Variations

• Mushroom boost: Add 8 ounces of cremini or button mushrooms, sautéed with the onions, for an earthier flavor.
• Parsnip swap: Replace some or all of the carrots with parsnips for a slightly sweet, nutty twist.
• Gluten-free: Skip the flour dredge and thicken with a cornstarch slurry at the end. Ensure your Worcestershire is gluten-free.
• No alcohol: Replace Guinness with additional beef broth plus 1 tablespoon balsamic vinegar and 1 teaspoon cocoa powder for depth.
• Herb upgrade: Use fresh thyme and a sprig of rosemary.

  Remove stems before serving.

• Bacon start: Cook 3 slices of chopped bacon first, then sear beef in the rendered fat. Adds smoky richness.
• Guinness and barley: Stir in 1/2 cup pearled barley for extra body. Add an extra 1/2 to 1 cup broth and cook until tender.

Can I Make This on the Stovetop Instead?

Yes.

Use a heavy pot or Dutch oven. After searing and sautéing, add all liquids and vegetables, bring to a simmer, cover, and cook over low heat for 2 to 2.5 hours, stirring occasionally, until the beef is tender.

What Cut of Beef Works Best?

Chuck roast is ideal because it has marbling and connective tissue that break down during long cooking. Bottom round or boneless short ribs also work, but chuck gives the best flavor-to-cost ratio.

Does the Alcohol Cook Off?

Most of it does.

Long cooking reduces the alcohol significantly, leaving behind the flavor. If you want to avoid alcohol entirely, use the no-alcohol variation in the recipe.

How Do I Prevent a Thin Stew?

Dredging the beef helps, but you can also reduce the liquid slightly before adding it to the slow cooker. If it’s still thin at the end, use a cornstarch slurry or mash a few potato chunks into the broth to thicken naturally.

Can I Add Turnips or Sweet Potatoes?

Absolutely.

Add them in place of some potatoes or carrots. Keep the pieces similar in size so they cook evenly, and add sweet potatoes in the last 2–3 hours to prevent them from breaking down too much.

In Conclusion

Slow cooker Guinness beef stew is the kind of meal that takes simple ingredients and turns them into something special. With a quick sear and a few pantry staples, you get tender beef, rich gravy, and cozy flavor that tastes like it cooked all day—because it did.

It’s easy, reliable, and perfect for busy weeknights or lazy weekends. Make a big batch, save the leftovers, and enjoy that second-day magic.