Crockpot Guinness Beef Stew

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This Crockpot Guinness Beef Stew is rich and satisfying. With tender chunks of beef, hearty vegetables, and a dark, deeply flavored broth built on Guinness Extra Stout, this recipe brings the best of Irish comfort food straight to your slow cooker.

Prep Time30

Cook Time4

Total Time4 30

Course: Dinner, Main Course

Cuisine: Irish

Keyword: Crockpot Guinness Beef Stew

Servings: servings

Calories: 507kcal

Author: Alicia

Equipment

1 Crockpot

Ingredients

2 1/2 pounds chuck roast cut into 1 1/2-inch pieces
1/4 cup flour
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons paprika
2 Tablespoons olive oil
16 ounces Guinness Extra Stout
2 large carrots cut into 1-inch pieces
1 onion large dice
2 ribs celery large dice
2 teaspoons garlic chopped
2 pounds Yukon gold potatoes halved
2 cups beef stock
3 Tablespoons tomato paste
3 Tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 teaspoons fresh rosemary chopped
1 teaspoon onion powder
2 Tablespoons Dijon mustard
Chopped parsley for serving

Instructions

In a large bowl, toss the beef with flour, salt, pepper, and paprika until evenly coated.
2 1/2 pounds chuck roast, 1/4 cup flour, 2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons paprika
Heat oil in a large pan over medium-high heat. Sear the beef in batches, making sure not to overcrowd the pan. Transfer to a plate.
2 Tablespoons olive oil

Browning the meat adds depth of flavor but can be skipped if needed.

Deglaze the pan with a splash of Guinness, scraping up any browned bits.
4 ounces Guinness Extra Stout
Add the beef and pan drippings to the crockpot along with the remaining Guinness.
12 ounces Guinness Extra Stout
Add the carrots, onion, celery, garlic, potatoes, beef stock, tomato paste, Worcestershire, thyme, rosemary, onion powder, and Dijon. Stir to combine.
2 large carrots, 1 onion, 2 ribs celery, 2 teaspoons garlic, 2 pounds Yukon gold potatoes, 2 cups beef stock, 3 Tablespoons tomato paste, 3 Tablespoons Worcestershire sauce, 4 sprigs fresh thyme, 2 teaspoons fresh rosemary, 1 teaspoon onion powder, 2 Tablespoons Dijon mustard
Cover and cook on high for 4-6 hours, until the beef is tender.
Serve topped with chopped parsley.
Chopped parsley

Nutrition