Guinness Beef Stew in a Crock Pot
Indulge in the rich, comforting flavors of Guinness Beef Stew made effortlessly in a Crock Pot—a hearty dish perfect for cozy nights or family gatherings. Tender chunks of seared beef chuck roast are slow-cooked with earthy vegetables like carrots, parsnips, and potatoes, all simmering in a flavorful broth infused with the malty depth of Guinness beer. Savory aromatics, fresh thyme, and bay leaves elevate the flavor profile, while a hint of tomato paste adds a subtle tang. The stew is thickened to perfection with a simple flour slurry, creating a luscious, velvety texture. Ready in just 20 minutes of prep with low-and-slow cooking magic, this savory Irish-inspired classic is deliciously versatile—serve it with crusty bread and a sprinkle of fresh parsley for a complete and satisfying meal. A must-try slow cooker recipe that’s as easy as it is unforgettable!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cut into 1-inch cubes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced into 1-inch pieces
- 2 medium Parsnips, peeled and sliced into 1-inch pieces
- 3 medium Russet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 1 bottle (11.2 ounces) Guinness beer
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 2 tablespoons All-purpose flour
- 2 tablespoons Water
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Season the beef cubes with salt and black pepper evenly.
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. Transfer the seared beef to the Crock Pot.
In the same skillet, add the diced onion and cook until softened, about 2-3 minutes. Add the garlic and tomato paste, cooking for 1 minute while stirring constantly.
Transfer the onion mixture to the Crock Pot, along with the carrots, parsnips, and potatoes.
Pour the beef broth and Guinness beer over the ingredients in the Crock Pot. Add the bay leaves and thyme sprigs, tucking them into the liquid.
Cover the Crock Pot with its lid and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours, until the beef is tender and the vegetables are fully cooked.
In a small bowl, whisk together the flour and water to create a slurry. Stir the slurry into the stew 30 minutes before serving to thicken the sauce.
Discard the bay leaves and thyme sprigs before serving.
Ladle the stew into bowls, garnish with chopped parsley if desired, and serve with crusty bread or a side of your choice.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
