Easy Slow Cooker Guinness Beef Stew

Rich Guinness beer adds depth to my slow cooker Guinness beef stew comforting beef stew with carrots, parsnips, and potatoes. It's a hearty, flavorful dish that's perfect for winter or for St Patricks Day!

• 2 tablespoon olive or avocado oil
• 2 ½ lb beef stew meat (chuck roast), cut into 2" pieces
• ¾ teaspoon fine sea salt
• ¾ teaspoon coarse black pepper
• 2 large onions, thinly sliced or frozen pearl onions (defrosted)
• 3 celery stalks, sliced
• 4 teaspoon minced garlic
• 3 tablespoon tomato paste
• 2 cups stout beer (Guinness)
• 1 lb baby carrots or carrot chunks
• 2 teaspoon packed brown sugar
• 2 bay leaves
• 1 teaspoon dried thyme

1. Heat oil in a large skillet over medium-high. Season beef with salt and pepper, then sear in batches until browned (3-4 minutes per side). Transfer to slow cooker.
2. In the same skillet, add onions and celery. Cook 4 minutes until softened. Add garlic and cook 1 minute more. Stir in tomato paste.
3. Pour in Guinness, scraping up browned bits. Simmer 5 minutes to reduce slightly, then transfer mixture to the slow cooker.
4. Add carrots, brown sugar, bay leaves, and thyme. Stir to combine.
5. Cover and cook on Low 7-8 hours or High 4-5 hours, until beef is tender.
6. Skim fat from the top if needed. For thicker stew, stir in a slurry (1 tablespoon cornstarch + ¼ cup hot liquid) and cook 15 minutes on High until thickened.
7. Remove bay leaves and serve hot, ideally over mashed potatoes.

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Easy Crock Pot Guinness Beef Stew

Ingredients

• 2 tablespoon olive or avocado oil
• 2 ½ lb beef stew meat chuck roast, cut into 2" pieces
• ¾ teaspoon fine sea salt
• ¾ teaspoon coarse black pepper
• 2 large onions thinly sliced or frozen pearl onions (defrosted)
• 3 celery stalks sliced
• 4 teaspoon minced garlic
• 3 tablespoon tomato paste
• 2 cups stout beer Guinness
• 1 lb baby carrots or carrot chunks
• 2 teaspoon packed brown sugar
• 2 bay leaves
• 1 teaspoon dried thyme

Instructions

1. Heat oil in a large skillet over medium-high. Season beef with salt and pepper, then sear in batches until browned (3-4 minutes per side). Transfer to slow cooker.
2. In the same skillet, add onions and celery. Cook 4 minutes until softened. Add garlic and cook 1 minute more. Stir in tomato paste.
3. Pour in Guinness, scraping up browned bits. Simmer 5 minutes to reduce slightly, then transfer mixture to the slow cooker.
4. Add carrots, brown sugar, bay leaves, and thyme. Stir to combine.
5. Cover and cook on Low 7-8 hours or High 4-5 hours, until beef is tender.
6. Skim fat from the top if needed. For thicker stew, stir in a slurry (1 tablespoon cornstarch + ¼ cup hot liquid) and cook 15 minutes on High until thickened.
7. Remove bay leaves and serve hot, ideally over mashed potatoes.