Guinness Stew Crock Pot Recipe
Description
This classic Irish stew is made in the slow cooker for a hearty, flavourful meal that can be served any night of the week. This Guinness stew is a comforting, savory stew that is packed with flavour. It’s made with beef, potatoes, carrots, onions, and of course, Guinness. The Guinness gives the stew a unique flavour that is unlike any other. This stew is the perfect meal for a chilly night, and it’s sure to warm you up.
Prep Time
This delicious stew doesn’t take much time to prepare. All you need to do is chop the vegetables, brown the beef, and add all of the ingredients to the slow cooker. This process should take about 15 minutes.
Cook Time
The slow cooker does all the work for you when it comes to this stew. You can set it and forget it for about 8 hours on low or 4-5 hours on high. The stew is cooked when the beef is tender and the vegetables are cooked through.
Ingredients
- 2 pounds beef chuck, cubed
- 4 potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon pepper
- 2 bay leaves
- 1 cup Guinness
- 2 cups beef broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
The first step is to prep the vegetables. Peel and cube the potatoes, peel and slice the carrots, and dice the onion. Mince the garlic and set aside.
Next, season the cubed beef with salt and pepper. Heat a large skillet over medium-high heat and add the beef. Brown the beef on all sides, about 5 minutes. Once the beef is browned, transfer it to the slow cooker.
To the slow cooker, add the potatoes, carrots, onion, garlic, tomato paste, Worcestershire sauce, thyme, rosemary, pepper, bay leaves, Guinness, and beef broth. Give everything a good stir and make sure everything is evenly combined.
Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Once the stew is done cooking, remove the bay leaves. In a small bowl, whisk together the cornstarch and cold water. Pour this mixture into the slow cooker and stir to combine. Cook for an additional 5 minutes or until the stew has thickened.
Serve the stew with a crusty baguette and enjoy!
Equipment
- Large skillet
- Slow cooker
- Small bowl
- Whisk
Notes
This stew can be made in the Instant Pot as well. Cook the beef on the “saute” setting and then cook the stew on high pressure for 20 minutes.
Nutrition: Per Serving
- Calories: 543
- Protein: 39g
- Carbohydrates: 32g
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 109mg
- Sodium: 467mg
- Potassium: 1132mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 3909IU
- Vitamin C: 13mg
- Calcium: 60mg
- Iron: 4mg
Recipe Tips
- For extra flavour, you can add a few tablespoons of Guinness to the stew at the end of cooking.
- If you don’t have Guinness, you can substitute it with beef broth.
- This stew can be frozen for up to 3 months.
- To make this stew vegetarian, substitute the beef with tempeh or your favourite vegetarian protein.
- For a gluten-free version, use gluten-free beer or beef broth in place of the Guinness.
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