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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, all while being slow-cooked to perfection.
We love good beef stew made in the slow cooker. Whether you try this Guinness flavored stew or make my Slow Cooker Beef Stew Recipe or A.1. Beef Stew, you won’t be disappointed.
Table of Contents
Why this Guinness beef stew recipe works
Not sure what to cook for St. Patrick’s day dinner? This Guinness Beef Stew is what I’ll be making! I’ve made my corned beef and cabbage for about the last ten years and it’s always a delicious meal option. But why not switch it up this year.
This stew is thick and hearty and has a slight taste of ale from the dark Irish Guinness beer. Contrary to popular belief, it’s not overpowering, though. Over the years, I’ve had so much luck cooking tender beef and beer in the slow cooker. It has a unique flavor and smells so great while cooking. Not to mention, there’s so much you can do with the remaining beef.
This slow cooked recipe is one you’ll want to add to your next meal plan or St. Patrick’s Day menu.
Recipe Ingredients
- Beef – Use precut beef cubes or cut a beef chuck roast into cubes.
- Flour coating for beef– Flour, salt, pepper, oregano, thyme and onion powder.
- Oil – Use vegetable or canola oil to brown the beef.
- Tomato Paste – Helps flavor and thicken the stew.
- Beef Broth – Can use beef stock if you prefer.
- Vegetables – Potatoes, onion, carrots, celery and garlic for a hearty finish.
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.
How to Serve
- Serve the Guinness Beef Stew in deep bowls alongside crusty bread or Irish soda bread. Garnish each serving with a dollop of sour cream or a sprinkle of chopped fresh parsley for a pop of color and freshness.
- Spoon the tender beef and vegetables over a bed of creamy mashed potatoes. The rich flavors of the stew will complement the buttery texture of the potatoes perfectly. Another option is to sprinkle some grated cheddar cheese or crispy fried onions on top for added flavor and texture contrast.
- Serve the stew alongside a medley of roasted vegetables such as carrots, parsnips, and Brussels sprouts. The caramelized flavors from the roasted vegetables will complement the richness of the stew. Drizzle the vegetables with a balsamic glaze or sprinkle them with fresh herbs like thyme or rosemary before serving for an extra layer of flavor.
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!
I recommend that you use Guinness original or stout (I use extra stout in this recipe). You can use any beer if you don’t have Guinness on hand. Red wine is a great substitute if you are out of beer.
Other St. Patrick’s day recipes for your slow cooker:
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Slow Cooker Guinness Beef Stew Recipe
Ingredients
- 2 lbs. beef stew meat, well trimmed
- 2 Tbsp. cooking oil
- ½ cup all-purpose flour
- 2 tsp. salt
- ½ 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
Sarah’s 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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How much thyme and oregano??
One teaspoon each. The full recipe is in the recipe card below the photos.
I absolutely LOVE this recipe!!! My parents are coming over for dinner and I was wondering if I can make it without the Guinness?? They are not beer people haha
Thank you so much for your time!
How much tomato sauce do you use?
6 ounces of tomato paste.
Oh My!! Love this. It is one of my favorites and diffidently will be making more! I have to admit I did change some things here as I was searching for some new receipts which I could can.. This being one of them, so First (due to now slow cooker) I did my rump roast on stove top.. I kept it whole while I browned it up and added this fabulous sauce.. Yummy.. I let it simmer over night on the stove and did not add the vegetables because I was going to PC.. So I proceeded with my cut up veggies and added to my quart jars and then put in chunks of this wonderful stew (Just fill apart) then poured my sauce into the jars with a 1′ headspace… PC for 90minutes. Came out wonderful.. I ate it last night for dinner and then again today for lunch!! Just perfect. Oh and I used Corona Beer as that is all I had…
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.