This Slow Cooker Guinness Beef Stew is cooked low and slow for 8 hours until the meat is fall apart tender! The Guinness adds so much flavor to the stew! It’s the perfect meal to serve for St Patrick’s Day or year round!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
Slow Cooker Guinness Beef Stew
Is there anything more comforting than Beef Stew? To me it’s the ultimate comfort food. Tender beef chuck roast cooked low and slow in beef broth and Guinness. The chuck roast comes out super tender and melts in your mouth. It’s warm, comforting and hearty.
To add extra flavor I sear the meat before adding it to the slow cooker. I like to do this in two batches to ensure the pan does not get overcrowded. Browning the meat gives it a nice caramelization and helps to keep the juices inside the meat.
I also add in onions, carrots, celery, garlic and potatoes. Everything gets added to the slow cooker and cooked on low for 8 hours. You can set it before you go to work and come home to a delicious home cooked meal!
Serve this Slow Cooker Guinness Beef Stew over mashed potatoes or rice with a sprinkle of parsley for garnish. I also recommend having some crusting bread for dipping in the delicious broth!
How to make Slow Cooker Guinness Beef Stew
- Coat the Beef: Add the cubed beef, flour, salt and pepper to a large ziplock bag. Toss to coat.
- Caramelize: Heat oil in a large skillet over high heat. Brown the beef in two batches until caramelized and golden brown.
- Add ingredients to slow cooker: Add the beef to the slow cooker along with the vegetables, potatoes, beef broth, beer, tomato paste and Worcestershire sauce.
- Cook on low for 8 hours or until the beef is tender.
- Serve: Serve immediately and season with salt and pepper to taste.
Tips for making Guinness Beef Stew
- Brown your beef: Searing beef in a hot pan gives the beef a nice caramelization and adds a nice richness and flavor to the final dish. I definitely recommend not skipping this step!
- Yukon potatoes: I love using Yukon gold potatoes in my stew. They hold up really well after a long day of cooking.
- Larger dice: I recommend cutting your vegetables into larger cuts. This helps the veggies stay together after 8 hours of cooking and not get too mushy.
- Freeze: This Crockpot Guinness Beef Stew freezes really well. I love to make a double batch of this recipe and freeze the leftovers. It can also be made ahead of time and frozen raw in a large ziplock bag. When you are ready to eat simply place in the slow cooker and cook as directed. It can also be cooked from frozen in the slow cooker. Just make sure to add an extra hour or two.
- Beer: Feel free to use your favorite stout in this recipe. Guinness just happens to be our favorite!
Can this be made in the Instant Pot?
Absolutely! Brown the beef as directed in the Instant pot under SAUTE then add in the remaining ingredients. Cook for 35 minutes on HIGH and serve!
How to thicken the stew?
If you would prefer to have a thicker stew you can mix 1 tablespoon of cornstarch with 2 tablespoons of water. Transfer some of the liquid to a small saucepan and slowly whisk in the cornstarch. Simmer until thickened and add back to the slow cooker and stir to combine!
What to serve with Guinness Beef Stew
- Irish soda bread
- Roasted Cauliflower
- Mashed Potatoes or Loaded Mashed Potatoes
- Garlic Roasted Brussels Sprouts
- Honey Roasted Carrots
- Easy Dinner Rolls
Here are more Easy Slow Cooker Recipes to try!
- Slow Cooker Shredded Mexican Beef
- Slow Cooker Korean Beef
- Crockpot Mongolian Chicken
- Slow Cooker Beef and Broccoli
- Slow Cooker Barbacoa Beef
Slow Cooker Guinness Beef Stew
- 2 lb chuck roast, cut into 1-2 inch cubes
- 1/4 cup all purpose flour
- 1/4 tsp salt and pepper
- 2 tbsp extra virgin olive oil
- 1 large onion, large dice
- 3 celery stalks, large dice
- 3 carrots, large dice
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 1/2 cups low sodium beef broth
- 14.9 ounce Guinness beer
- 1 tbsp Worcestershire sauce
- 1 lb potatoes, halved or quartered depending on size
- 2 bay leaves
- 2 tsp Italian seasoning
- salt and pepper
- Add the cubed beef, flour, salt and pepper to a large ziplock bag. Toss to coat.
- Heat oil in a large skillet over high heat.Brown the beef in two batches until caramelized and golden brown.
- Add the beef to the slow cooker along with the rest of the ingredients.
- Cook on low for 8 hours.Serve immediately and season with salt and pepper to taste.