This Slow and Tender Crockpot Guinness Beef Stew features melt-in-your-mouth beef simmered in rich Guinness stout with hearty veggies. Perfect for a cozy meal, it’s an effortless, flavorful dish that fills your home with comforting aromas.
Why You’ll Love This Recipe
This crockpot Guinness beef stew is a hearty, soul-warming dish that brings the robust, malty flavor of Guinness stout to tender beef and wholesome vegetables. The slow cooker does all the work, creating a rich, savory broth that’s perfect for chilly evenings or special gatherings. It’s ideal for meal prep, offering a budget-friendly way to feed a crowd with its deep, complex taste. Whether served with crusty bread or mashed potatoes, this recipe’s ease, versatility, and irresistible aroma make it a favorite for cozy dinners or impressing guests with minimal effort.
Recipe Tips and Tricks
- Choose Chuck Roast: Opt for chuck roast or stew meat for the best tender, juicy results.
- Sear for Flavor: Browning the beef adds a deep, caramelized crust that enhances the stew.
- Deglaze Well: Use Guinness to scrape up browned bits from the pan for maximum flavor.
- Cut Veggies Evenly: Chop potatoes and carrots into uniform pieces for consistent cooking.
- Skim Fat: Remove excess fat from the surface after cooking for a cleaner taste.
- Adjust Thickness: Add a cornstarch slurry near the end if you prefer a thicker broth.
- Low and Slow: Cook on low to develop rich flavors without toughening the beef.
- Taste and Season: Adjust salt and pepper at the end, as Guinness can vary in saltiness.
Slow and Tender Crockpot Guinness Beef Stew
Tender beef stew with Guinness, rich and hearty, perfect for cozy dinners or gatherings.
Ingredients
- 1 large yellow onion, diced
- 1 lb potatoes (Yukon Gold or red), cut into chunks
- 1 tbsp olive oil
- 1 tsp dried thyme
- 12 oz Guinness stout
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
Instructions
- Prep the Beef: Pat beef cubes dry with paper towels and season with salt and pepper for a flavorful base.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef cubes for 3-4 minutes per side until browned. Transfer to the slow cooker.
- Deglaze the Pan: Pour Guinness into the skillet, scraping up browned bits. Pour this into the slow cooker.
- Add Vegetables: Place diced onion, sliced carrots, and potato chunks in the slow cooker, arranging evenly.
- Mix the Base: Stir tomato paste into the beef broth until smooth, then pour over the beef and veggies.
- Season the Stew: Sprinkle dried thyme over the ingredients, ensuring even flavor distribution.
- Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef is tender and veggies are soft.
- Skim and Thicken: Remove beef to a plate. Skim excess fat from the sauce. For a thicker broth, mix 1 tbsp cornstarch with 2 tbsp water, stir in, and cook on high for 15 minutes.
- Combine and Rest: Return beef to the slow cooker, stirring to coat with sauce. Let rest for 10 minutes.
- Serve and Enjoy: Ladle into bowls and serve with crusty bread or mashed potatoes for a hearty meal!
Notes
- Use a good-quality Guinness for authentic flavor; avoid overly bitter stouts.
- Sear beef in batches to avoid overcrowding for the best browning.
- Cut vegetables uniformly for even cooking.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 449Total Fat 24gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 13gCholesterol 118mgSodium 252mgCarbohydrates 17gFiber 2gSugar 3gProtein 38g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast (2.5 lbs): A marbled cut that becomes fork-tender; cut into 1.5-inch cubes.
- Guinness Stout (12 oz): Adds a malty, slightly bitter depth; use a full can for best flavor.
- Potatoes (1 lb): Yukon Gold or red potatoes hold shape well; cut into chunks.
- Carrots (3 medium): Provide sweetness and texture; peel and slice into thick rounds.
- Yellow Onion (1 large): Adds savory sweetness; dice finely for even flavor distribution.
- Garlic (3 cloves): Fresh minced garlic brings aromatic warmth to the stew.
- Beef Broth (2 cups): Low-sodium broth keeps the stew balanced; homemade adds richness.
- Tomato Paste (2 tbsp): Enhances umami depth; stir in for a concentrated flavor boost.
- Thyme (1 tsp, dried): Infuses earthy, herbal notes; fresh thyme can brighten the dish.
- Olive Oil (1 tbsp): Used for searing, adding richness and aiding browning.
Variations and Substitutions
- Meat Swap: Use beef brisket or short ribs for a different texture; adjust cooking time.
- Ale Alternatives: Substitute Guinness with another stout or dark ale for similar depth.
- Vegetable Options: Add parsnips, celery, or peas for extra variety and nutrition.
- Broth Swap: Use chicken or vegetable broth for a lighter flavor, though beef is richest.
- Herb Variations: Replace thyme with rosemary or bay leaves for a different profile.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for subtle heat.
- Gluten-Free: Ensure Guinness is gluten-free (e.g., some craft versions) for a safe dish.
- Low-Carb: Omit potatoes and add mushrooms or extra carrots to reduce carbs.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding broth to maintain consistency.
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