Make Slow Cooker Guinness Beef Stew for St. Patrick’s day (or any day!). It is made with beef, vegetables, and plenty of Guinness beer, slow-cooked to perfection.
We love good beef stew made in the slow cooker. Whether you try this Guinness flavored stew or make my Classic Beef Stew Recipe or A.1. Beef Stew, you won’t be disappointed.
Why this recipe works
What are y’all cooking for St. Patrick’s day dinner? This Guinness Beef Stew is what I’ll be making! I’ve made corned beef for about the last ten years, which is excellent too!
But why not switch it up this year. This stew is thick and hearty and has a slight ale taste from the dark Irish Guinness beer; it’s not overpowering, though. Over the years, I’ve had so much luck cooking beef and beer in the slow cooker; it has a unique flavor and smells so great while cooking.
Recipe Ingredients
- Beef – Use precut beef cubes or cut a chuck roast into cubes.
- Flour coating for beef– Flour, salt, pepper, oregano, thyme and onion powder.
- Oil – Use vegeatbale or canola oil to brown the beef.
- Tomato Paste – Helps flavor and thicken the stew.
- Beef Broth – Can use stock if you prefer.
- Vegetables – Potaotes, onion, carrots, celery and garlic.
Step-by-Step Directions
Step One – Dredge the meat in seasoned flour (see full recipe below). Sear the beef in oil in a hot pan; no need to cook through. Deglaze the pan with beef broth and tomato paste, cook until thicken (just a few minutes).
Step Two -Dump into the slow cooker and stir with potatoes, carrots, celery, onion, garlic, bay leaves, and Guinness beer. Cook on LOW for 8 hours without opening the lid during the cooking time.
What kind of beer should I use?
- Use Guinness original or stout (I use extra stout in this recipe)
- Can use any beer if you don’t have Guinness.
- Red wine is a great substitute if you are out of beer.
Recipe FAQs
If you want to use lamb in this recipe, you need to cube it or have the butcher do it for you. Follow the recipe below the same as if you were using beef.
Place in airtight containers and place in the fridge for up to 4 days. Reheat in a small saucepan on the stove pot or in the microwave.
Yes, Irish beef stew freezes very well. Freeze for up to three months and thaw in the fridge the night before you want to enjoy.
Dinner rolls, beer bread, or Irish soda bread are excellent choices for a side for stew. No need to get too fancy!
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Slow Cooker Guinness Beef Stew Recipe
Equipment Needed:
Ingredients:
- 2 lbs. beef stew meat well trimmed
- 2 Tbsp. cooking oil
- 1/2 cup all-purpose flour
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. dried leaf oregano not ground
- 1 tsp. dried leaf thyme not ground
- 1 tsp. onion powder
- 6 oz. tomato paste
- 15 oz. beef broth
- 3 cups baby red potatoes quartered
- 3 cups carrots sliced
- 2 cups celery sliced
- 1 cup white onion (1 small onion); cut into large pieces
- 2 tsp. garlic minced
- 11.2 oz. Guinness beer 1 bottle (original or extra stout)
- 2 bay leaves
Instructions:
- In a large ziplock bag, add the flour, salt, pepper, oregano, thyme, and onion powder.
- Add the beef to the bag and shake until the beef is well coated.
- In a large skillet set to medium high heat, add the oil once hot.
- Add the flour coated beef; brown the meat on all sides, don't let burn.
- When the meat has browned add the tomato paste and beef broth.
- Stir the beef, tomato sauce, and beef broth until a thick sauce forms, pulling up any stuck on bits; set aside off the heat.
- Add the potatoes, carrots, celery, onion, and garlic to the slow cooker.
- Add the beef and sauce mixture over the veggies.
- Stir in the Guinness beer and add bay leaves on top.
- Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
- Remove bay leaves.
- Serve and enjoy!
How to Video:
Recipe Notes:
- Use Guinness original or stout (I use extra stout in this recipe)
- Can use any beer if you don’t have Guinness.
- Red wine is a great substitute if you are out of beer.
- If you want to use lamb in this recipe, you need to cube it or have the butcher do it for you.
- Follow the recipe the same as if you were using beef.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I made this recipe for my office’s St. Patrick’s Day potluck lunch and it was a big hit. I followed the recipe exactly, made it the night before and heated it on low for another 3 or 4 fours at work (everyone commented on how good it smelled), opening the lid every so often and the meat was tender and yet the vegetables didn’t get soggy. I may need a bigger crock pot next time because it pretty much filled my ancient 6 quart pot. Great recipe–thanks, Sarah!
I’m very late getting this started, how long would I cook it if I put on high instead of low?
Yes, you can do 5 hours on high.
If I don’t have whole leaf oregano or thyme how much ground should or can I use?
I would do half the amount.
I would also like to know if I can prepare the meat the night before and then put everything in the crockpot the next day.
Any thoughts on using deer meat? I don’t usually cook with deer, but someone have me some to try. Wondering if you think it would work for this recipe. Thanks.
I think it would work great. If you are apprehensive, you can soak the meat in buttermilk overnight to take some of the gaminess off.
I am new to slow cooker meals and am normally a stickler for following the recipe so i have a couple questions. 1. I don’t have dried whole leaf spices, the recipe says not to use ground….. do I really need to go buy whole leaf or is there a conversion I can do to use ground?
2. Is there anything that can be subbed for a bay leaf. Or should I invest in a jar? 3. Baby red potatoes, quartered. That literally just means cut it into 4 pieces, right?
1. I’ve had many instances where someone says all they taste is oregano or thyme and it ruined the dish, and every time it was ground spices. I would cut it back in half or less if you use ground.
2. I would leave out the bay leaf if you don’t have it.
3. Yes, cut the potatoes in 4 pieces.
Made this tonight. Delicious . No celery or tomato puree (did not have) but still yummy!! Nice recipe x
This is by far the best beef stew I have ever made!
Hello Sarah, if I halved the recipe for 4 people, how long would I cook it for on Low?
I would do 7 hours on low, or a little longer if the vegetables aren’t done.
I’m trying to figure out if and how I can make this ahead of time, travel with it and plug in the crock pot the next day! Can I do anything the day before….
PLEASE ADVISE!! THANKS!
Happy St. Patty’s Day! Enjoyed cooking and eating the stew – thank you for the recipe!
Thanks, will try
I was considering using an Instant Pot which would make it truly a one pot meal. My IP seems to cook a little hot even on low “slow cooker” setting. Do you have any suggestions as to time etc.?
Thanks
Dave
I would try it on low for 6 hours, then go from there in if it needs longer.
Thanks, will try