Slow Cooker Guinness Beef Stew Recipe

Ingredients

• 907 g (2 lb), cut into 5 cm (2-inch) piecesstewing beef
• 40 g (⅓ cup)plain flour
• ½ teaspoon eachsalt and pepper
• 1 tablespoon eachoil and butter
• 1 largeonion, minced
• 2 stalkscelery, diced
• 4 clovesgarlic, minced
• 156 g (5.5 oz)tomato purée
• 1 tablespoongelatine (omit if using homemade beef stock)
• 473 ml (2 cups)beef stock
• 1 tablespoonWorcestershire sauce
• 28 g (1 oz), choppeddark chocolate
• 3 mediumcarrots, chopped
• 10 smallpotatoes
• 1 tall canGuinness

Instructions

1. 1

   Sear the beef

   Put the beef in a bowl, add the flour, salt and pepper, and toss until coated. Heat the oil and butter in a large frying pan over medium-high heat. Brown the beef on all sides in batches, leaving space between pieces, then transfer it to the slow cooker.

2. 2

   Soften the vegetables

   Add the onion, celery and garlic to the same pan. Cook for about 5–7 minutes, until the onion has softened and is beginning to brown. Stir in the tomato purée and cook for 2–3 minutes, until it darkens and smells sweeter, then transfer the mixture to the slow cooker.

3. 3

   Slow cook the stew

   Stir the gelatine into the beef stock, then pour it into the slow cooker with the Worcestershire sauce, chocolate, carrots, potatoes and Guinness. Cook on low for 8–10 hours, until the beef is very tender and the potatoes are soft.

What is Guinness beef stew?

This is a hearty Irish-inspired beef stew, with potatoes and vegetables cooked in a dark, savoury broth. Guinness brings roasted, malty notes, while long, gentle cooking makes the beef tender.

Here, browning the meat and cooking the tomato purée before slow cooking give the stew a deeper flavour without adding much hands-on work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 916 calories, 68g protein, 107g carbs, 22g fat.

The potatoes, carrots and flour provide most of the carbohydrates, while the beef supplies most of the protein. Beef, butter and oil contribute much of the fat. Balance a serving with peas or a green salad, or add crusty bread if you want a more substantial meal.

Choose and prepare the beef

Stewing beef: use a cut suited to slow cooking, such as chuck, and cut it into even pieces so it cooks at a similar rate.

Flour coating: tossing the beef with flour, salt and pepper helps it brown and gives the cooking liquid some body.

Build flavour before slow cooking

Beef browning: work in batches and leave gaps between pieces. Crowded beef releases moisture and steams rather than forming a browned crust.

Tomato purée: give it 2–3 minutes in the pan until it darkens and smells sweeter. Scrape up any browned bits as you cook the vegetables.

What the stout and chocolate do

Guinness: its roasted malt character gives the broth a dark, slightly bitter edge. Use the tall can specified in the recipe; the exact can size can vary.

Dark chocolate: a small amount adds another roasted note to the savoury sauce. Chop it so it can melt evenly into the liquid.

Check texture and doneness

Beef: it should be very tender after 8–10 hours on low. If it still feels firm, continue cooking and check again rather than relying on the clock alone.

Potatoes: they should be soft when pierced. Small potatoes can be left whole as directed; larger ones may take longer to soften.

Serve a comforting bowl

This stew is filling on its own, with beef, potatoes and carrots in the same bowl. For a fresher contrast, serve it with peas or a simple green salad.

Crusty bread is useful for mopping up the rich broth. If you are serving a crowd, put the stew and any accompaniments out separately so everyone can choose their portion.

Recipe notes & tips

• Pat the beef dry before flouring it to help it brown.
• Sear the beef in batches rather than crowding the frying pan.
• Use the same pan for the vegetables to pick up the browned flavour left by the beef.
• If using homemade beef stock, omit the gelatine as directed.
• Keep the slow cooker covered during cooking so the liquid stays in the stew.
• Check that the potatoes are soft and the beef is very tender before serving.

Variations

• Add mushrooms: stir in sliced mushrooms with the carrots for an earthier stew.
• Use fresh herbs: add a few sprigs of thyme before slow cooking, then remove them before serving.
• Make it without Guinness: replace it with additional beef stock for a milder broth.
• Add parsnips: swap some of the carrots for chopped parsnips.
• Serve with greens: offer steamed peas or cabbage alongside the stew.

Common mistakes to avoid

• Crowding the pan: the beef steams instead of browning, so sear it in batches.
• Skipping the tomato-purée cooking: cook it for 2–3 minutes until darker and sweeter-smelling.
• Using homemade stock with gelatine: omit the gelatine when the stock is homemade, as directed.
• Judging only by the timer: cook until the beef is very tender and the potatoes are soft.
• Opening the slow cooker repeatedly: keep the lid on while the stew cooks.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of stock or water if the stew has thickened.

Frequently asked questions