Slow Cooker Beef and Guinness Stew
Fork-tender beef chuck braised with Guinness stout, root vegetables, and fresh thyme in a rich, deeply savory gravy. A classic Irish pub stew made effortlessly in the slow cooker.
Ingredients
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 3 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 12 oz Guinness stout (or other dark stout)
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 carrots, cut into chunks
- 1.5 lbs Yukon Gold potatoes, quartered
- 2 celery stalks, sliced
- 4 sprigs fresh thyme sprigs
- 2 bay leaves
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Pat 3 lbs cut into 2-inch cubes beef chuck roast dry and season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Toss with 3 tbsp all-purpose flour to lightly coat.
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2
Heat 2 tbsp vegetable oil in a large skillet over high heat. Sear the beef in batches for 2-3 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
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3
Add 2 diced yellow onion and 4 cloves minced garlic cloves to the skillet and cook over medium heat for 2 minutes. Add 2 tbsp tomato paste and stir for 1 minute. Pour in 12 oz Guinness stout (or other dark stout) and scrape up any browned bits.
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4
Pour the Guinness mixture and 2 cups low-sodium beef broth into the slow cooker. Add 2 tsp Worcestershire sauce, 4 cut into chunks carrots, 1.5 lbs quartered Yukon Gold potatoes, 2 sliced celery stalks, 4 sprigs fresh thyme sprigs, and 2 bay leaves.
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5
Stir gently, cover, and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender and reaches an internal temperature of 195°F (90°C) or higher for braising.
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6
Remove thyme sprigs and bay leaves. Taste and adjust seasoning. Garnish with 1/4 cup chopped fresh flat-leaf parsley and serve with crusty bread or mashed potatoes.