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Slow Cooker Guinness Beef Stew

Slow cooker Guinness beef stew is made with browned beef, Guinness stout, carrots, and Yukon Gold potatoes for a rich broth and fork-tender meat. A quick cornstarch slurry thickens the stew just before serving.
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Prep Time 25 minutes
Cook Time 9 hours 27 minutes
Total Time 9 hours 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck stew meat cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (14.9 oz) Guinness Draught stout
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Pat the beef dry.
  2. Season the beef with the salt and pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat.
  4. Brown the beef in batches for 2 to 3 minutes per side, then transfer it to a 6-quart slow cooker.
  5. Add the onion to the skillet and cook for 3 to 4 minutes, stirring, until softened.
  6. Add the garlic and tomato paste and cook for 1 minute.
  7. Pour in the Guinness and scrape up any browned bits.
  8. Simmer for 2 minutes, then stir in the beef broth, Worcestershire sauce, and thyme.
  9. Add the carrots, potatoes, and bay leaves to the slow cooker.
  10. Pour the skillet mixture over everything and stir to combine.
  11. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and the vegetables are tender.
  12. Stir the cornstarch and cold water together in a small bowl until smooth.
  13. Stir the slurry into the stew.
  14. Cover and cook on HIGH for 15 to 20 minutes, until the stew has thickened.
  15. Remove the bay leaves before serving.

Notes

For the most tender beef, cut the meat into even 1 1/2-inch cubes. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free version, use certified gluten-free stout and Worcestershire sauce.