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

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
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.