Beef stew is a great comfort food to thaw out your bones from the winter. Made even better when made in a slow cooker with Guinness stout beer.
Every year for St. Patrick’s Day I trust my slow cooker to make the corned beef. Since I’ve already shared 4 different versions of slow cooker corned beef, this year I expanded my slow cooker’s horizons with a Guinness beef stew. Of course I am still going to also cook corned beef but I may revisit one of my previous ones, probably the honey marmalade mustard version. It was the first one I ever made on my own and is still one of my favorites. Do you prefer corned beef or beef stew for St. Patrick’s Day?
While the stew does get cooked in a slow cooker, the beef first is browned in a skillet so I hope you can forgive me for making you dirty up one more dish to make this recipe, not that it requires a whole lot to begin with just two bowl, a skillet, and the slow cooker. I’m pretty sure that after it’s done cooking you’ll forget all about the dishes anyway, whether that be due to wallowing in homemade beef stew or drinking too much Guinness. Don’t worry I won’t judge you either way – ’tis the season!
One year ago: Spinach Pizza Dough
Four years ago: Chicken and Broccoli Stir-Fry
SLOW COOKER GUINNESS BEEF STEW
2 lb. boneless beef chuck roast, trimmed and cut into 1-inch pieces
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
3 Tbsp olive oil
1 onion, finely chopped
3/4 lb. Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1/2 lb. carrots, peeled and cut into 1-inch pieces
1 Tbsp tomato paste
1 Tbsp packed dark brown sugar
1 garlic clove, minced
1 sprig fresh thyme
1/2 Tbsp minced fresh parsley
2 cups low-sodium beef or chicken broth
1 (12 oz.) bottle Guinness stout beer
- In a large bowl, toss meat with flour, salt and pepper.
- In a large skillet over medium heat, add the olive oil. Place the meat in the skillet and brown, turning to cook until sides are brown and remove from heat.
- Into a lightly greased slow cooker, add onions, potatoes, and carrots. Top with browned beef.
- In a medium bowl, stir together the tomato paste, sugar, garlic, thyme, parsley, broth and beer. Pour over the beef. Add more liquid if necessary to just cover the meat. Cover and cook on LOW for 4 to 6 hours. Remove thyme sprig before serving.
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