Slow Cooker Guinness Beef Stew

Soup and StewSlow CookerIrishBeefGuinness

Slow Cooker Guinness Beef Stew! Make this hearty, satisfying stew with chunks of beef, carrots, parsnips, potatoes, and of course, Guinness stout. Perfect for everything from snow days to St. Patrick's Day.

Photography Credit: Elise Bauer

If molasses were a beer, it would be a Guinness stout—rich, thick, dark, caramel-y, deeply flavorful. It is Ireland’s most popular brew with, get this, more than 10 million pints sold every day around the world. (That’s a lot of beer!)

Guinness Everywhere

Around here Guinness a favorite for St. Patrick’s Day, and you can find stacks of Guinness displays at practically every store that sells beer.

Naturally, Guinness has made its way into flavoring many dishes, including breads like our Guinness Bread with Molasses, and desserts like our Chocolate Guinness Cake and Guinness Brownies, as well as stews like this one.

What’s In this Beef Stew?

Guinness beef stew is Ireland’s answer to Belgian carbonnade, with chunks of beef and with stout instead of ale, and with root vegetables such as parsnips, carrots, and celery root.

Check out these other “beef and beer” stew recipes:

Single serving of Slow Cooker Guinness Stew with chunky potatoes, carrots and beef

How To Cook for Tender Beef & Soft Vegetables

This stew we are making in a slow cooker (though you could make it in the oven as well). The controlled low and slow cooking is perfect for tenderizing the flavorful but tough pieces of beef chuck roast, while keeping the root vegetables intact.

The trick is to brown the meat first, before adding to the slow cooker. That way you get all of the wonderful flavor from the browned meat in your stew.

How to Store Leftovers

Like many stews, this one is actually better the second day (and even better the third day). Leftovers can be stored for up to five days or so, and can be gently reheated on the stovetop over medium heat or in the microwave.

You can freeze the leftover soup, but the potatoes and other root vegetables tend to break down when thawed and reheated. It will still taste good reheated, but know that these vegetables will be softer.

Updated March 11, 2019 : We spiffed up this post to make it sparkle. No changes to the original recipe.

Slow Cooker Guinness Beef Stew Recipe

  • Prep time: 20 minutes
  • Cook time: 4 hours, 30 minutes
  • Yield: Serves 6-8

If you would prefer to make the stew in the oven, cook everything in a large Dutch oven. After you add the liquid, bring it to a simmer on the stovetop then put it, tightly covered, in a 225°F oven for 6 hours (or a 300°F oven for 4 hours).

Note that different people have different sensitivities to bitter flavors. If Guinness Stout tastes bitter to you, then the stew will taste bitter as well. If it doesn't taste bitter to you, the stew should not taste bitter.

You can either use celery root, young turnips, or potatoes in addition to parsnips and carrots. If you use turnips, make sure you only use young turnips, which are smaller and sweeter than regular turnips. Regular turnips can be quite bitter.

Ingredients

  • 2 Tbsp butter
  • 2 pounds (900 g) well marbled chuck beef roast, cut into 2-inch pieces
  • Salt
  • 2 cups chopped onion (about 1 large onion)
  • 2 celery stalks, chopped
  • 2 Tbsp tomato paste
  • 1 pint (16 ounces, 475 ml) Guinness extra stout (make sure you use extra stout and not draught)
  • 3 cups (700 ml) beef broth
  • 2 large carrots, peeled and cut into chunks
  • 3 to 4 parsnips, peeled and cut into chunks
  • 1/2 pound (280 g) celery root, potatoes, or very young turnips, peeled and cut into chunks
  • 2 teaspoons dried thyme
  • 4 Tbsp chopped fresh parsley (optional)

Special equipment:

Method

1 Brown the beef, transfer to slow cooker: Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan.

Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker.

2 Sauté onions and celery, transfer to slow cooker: Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes.

Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan.

Transfer the celery and onions into the slow cooker.

3 Add Guinness, broth, root vegetables, thyme, salt: Add the rest of the Guinness, the beef broth, carrots, parsnips, celery root, and thyme to the slow cooker. Add two teaspoons of salt.

4 Cook in slow cooker: Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

92 Comments / Reviews

No ImageSlow Cooker Guinness Beef Stew

Did you make it? Rate it!

  1. Joan

    This was so easy and so good. Yes, a little bit of time prepping the meat and the veggies. Once it is in the slow cooker cooking you can just let it do it’s magic. Made it with baby red potatoes. The house smelled wonderful while it was cooking and 4 hours later on “high” it was perfect. The only thing I did different was I made a “slurry” and thickened the juices and made a “to die for” gravy. Everyone raved about this stew. The meat was so tender you could cut it with a fork. I will definitely make again. Thanks for a great recipie!

    xxxxxyyyyy

  2. Erin

    Absolutely delicious! I doubled the recipe, as I was cooking it for a large crowd and a contest….. I won ☺️ Making I again right now!

    xxxxxyyyyy

  3. jen

    I want to prep this all the night before-browning beef,veges ready for the crock in the morning.Do I need to worry about food poisoning at all? thanks.

    Show Replies (1)
  4. Michael

    Followed the recipe. Ok maybe a little more beef with ingridents adjusted to tastes and availability. Delighted with results. Served with some crusty French
    Bread and Decoy Cabernet. Delicious . Cooking aroma fueled anticipation. Results delivered. Will make again

    xxxxxyyyyy

  5. Janet

    I have never liked beer specifically because of the bitterness. What would you suggest using instead? I saw someone mention coke or adding chocolate but would like Elise’s suggestion.

    Show Replies (2)
View More
Crock Pot Guinness Beef Stew In Black BowlSlow Cooker Guinness Beef Stew