Slow Cooker Guinness Beef Stew with Potatoes & Carrots is one of those comforting dishes that wraps you in a warm hug with every spoonful. The tender beef, hearty vegetables, and rich, deep flavors from the Guinness beer create a symphony of taste and texture that’s perfect for chilly evenings or any time you crave something nourishing. Each bite melds the savory goodness of beef with the earthiness of potatoes and carrots, making it a true crowd-pleaser. You’ll find that this dish is not just easy to make but also fills your kitchen with a mouth-watering aroma that will have everyone eagerly waiting for dinner.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Guinness Beef Stew with Potatoes & Carrots
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Guinness Beef Stew with Potatoes & Carrots

Slow Cooker Guinness Beef Stew with Potatoes & Carrots

I first stumbled upon this recipe during a cozy night in with friends, and it quickly became a staple in our home. The way the beef pulls apart tenderly is a delight, especially alongside the vibrant veggies drenched in a beautifully thick sauce. This stew is not only budget-friendly but also allows for meal prep ahead of busy weekdays. If you’re looking for a dish that warms the soul, look no further—this is it!

Why You’ll Love This Recipe

Simple & Quick: With only 30 minutes of prep, you can set this dish to cook and go about your day.
Irresistible Flavor: The combination of Guinness beer and slow-cooked beef creates layers of flavor that are incredibly satisfying.
Eye-Catching Appeal: It’s visually stunning when served, with bright colors from the vegetables against the rich beef and sauce.
Flexible Serving: Perfect for cozy family dinners, potlucks, or even as meal prep for busy weeks!
Diet-Friendly Options: Easily adaptable for gluten-free diets by selecting a gluten-free beer.

Ingredients You’ll Need

2 lbs. beef stew meat, well trimmed: This is the main protein and should be cut into bite-sized pieces for even cooking. Look for well-marbled meat for the best flavor.
2 tbsp. cooking oil: Use any oil with a high smoke point, like canola or vegetable oil, for browning the beef.
½ cup all-purpose flour: This will coat the beef to help create a nice crust and thicken the stew.
2 tsp. salt: Essential for enhancing the flavors of the stew.
½ tsp. pepper: Freshly ground black pepper adds a mild heat.
1 tsp. dried leaf oregano, not ground: This herb brings a lovely aromatic quality; opt for good quality dried herbs for the best flavor.
1 tsp. dried leaf thyme, not ground: Thyme pairs beautifully with beef, contributing an earthy flavor.
1 tsp. onion powder: A great way to add depth without needing fresh onions if you’re in a pinch.
6 oz. tomato paste: Adds richness and acidity to balance the flavors; look for high-quality brands for the best results.
15 oz. beef broth: Provides a base for the stew. You can use low-sodium varieties to control saltiness.
3 cups baby red potatoes, quartered: Their creamy texture complements the stew perfectly.
3 cups carrots, sliced: Adds sweetness and a pop of color; baby carrots can be used as a shortcut.
2 cups celery, sliced: This adds crunch and a subtle flavor to the mix.
1 cup white onion, cut into large pieces: A foundational vegetable that becomes sweet during cooking.
2 tsp. garlic, minced: Fresh garlic adds a punch of flavor; feel free to increase if you’re a garlic lover!
11.2 oz. Guinness beer, 1 bottle: The star of the dish, choose either original or extra stout for a deeper flavor.
2 bay leaves: These enhance the stew’s flavor; don’t forget to remove them before serving!

How to Make Slow Cooker Guinness Beef Stew with Potatoes & Carrots

Prepare the Coating: In a large ziplock bag, mix together ½ cup all-purpose flour, 2 tsp. salt, ½ tsp. pepper, 1 tsp. dried leaf oregano, 1 tsp. dried leaf thyme, and 1 tsp. onion powder. This mixture will give the beef a flavorful crust when browned.

Coat the Beef: Add the 2 lbs. beef stew meat to the ziplock bag and shake until each piece is well-coated in the flour mixture. This simple step not only flavors the meat but also helps thicken the stew later on.

Brown the Meat: In a large skillet set to medium high heat, add 2 tbsp. cooking oil. Once the oil is shimmering, add the flour-coated beef in batches, browning it on all sides. This should take about 5-7 minutes. Don’t let it burn; the goal here is a rich, brown exterior!

Combine Ingredients in the Skillet: After browning the meat, reduce the heat slightly. Add 6 oz. tomato paste and 15 oz. beef broth to the skillet. Stir the mixture, scraping up any bits stuck to the bottom of the pan. You want a thick sauce to coat the beef.

Set the Base in the Slow Cooker: In your slow cooker, place 3 cups baby red potatoes, 3 cups sliced carrots, 2 cups sliced celery, 1 cup large pieces of white onion, and 2 tsp. minced garlic. It’s a beautiful medley of veggies that will tenderize perfectly during cooking.

Add the Beef and Sauce: Pour the beef and sauce mixture from the skillet directly over the veggies in the slow cooker. The combination of beef and vegetables brings a hearty essence to this dish.

Incorporate the Beer: Stir in the 11.2 oz. Guinness beer, letting the rich, malty flavor seep into the stew. Place 2 bay leaves on top for an extra layer of flavor. You’ll want to resist the urge to stir too much; just a gentle mix is ideal.

Cook Low and Slow: Cover the slow cooker and set it to cook on LOW for 8 hours. It’s important to avoid opening the lid during this time; this ensures your stew cooks evenly and retains moisture.

Finish and Serve: After 8 hours, carefully remove the lid and discard the bay leaves. The beef should be fork-tender and the vegetables perfectly cooked. Serve it hot, and perhaps with some crusty bread for dipping!

Storing & Reheating

Leftover Slow Cooker Guinness Beef Stew can be stored at room temperature for about two hours before transferring it to the fridge. Use an airtight container for refrigeration, where it can last up to 4 days. If you want to enjoy it later, this stew freezes beautifully for up to 3 months. Simply portion it out in freezer-safe containers. Reheat in the microwave or on the stovetop until heated through—about 10-15 minutes on low heat. Keep in mind, though, that while the flavor intensifies over time, the texture of vegetables might soften.

Chef’s Helpful Tips

Be sure not to skip browning the beef; it creates a depth of flavor that elevates the entire stew.
If you have fresh herbs like thyme or oregano on hand, feel free to use them instead of dried for an even fresher taste!
For thicker stew, stir in an additional tablespoon of flour mixed with a little beef broth during the last hour of cooking.
Pair with crusty bread or over mashed potatoes for an ultimate comfort meal.
If you prefer a milder flavor, you can substitute light beer or broth for the Guinness.

There’s something truly special about crafting a pot of Slow Cooker Guinness Beef Stew with Potatoes & Carrots. This dish brings together the warmth of home cooking with the robust flavors of slow simmering stew—perfect for chilly evenings or sharing with loved ones. Feel free to explore variations to suit your taste, whether that means adding your favorite herbs or even switching up the vegetables. Cooking should be as much about joy and creativity as it is about nourishment. Embrace the process, savor the results, and share your delicious creation with friends and family!

Recipe FAQs

Can I use chicken instead of beef?

Absolutely! If you prefer, you can substitute the beef with chicken thighs or breasts. Adjust the cooking time to about 6 hours on low for chicken to ensure it remains juicy without overcooking.

Is it necessary to brown the beef?

While it’s not strictly necessary, browning the beef adds a wonderful depth of flavor to the stew. It caramelizes the sugars in the meat, leading to a richer sauce and a more complex taste.

Can I make this stew ahead of time?

Yes! You can prepare everything in advance and refrigerate it before cooking. Just let the slow cooker contents come to room temperature before starting it, ensuring your cooking times remain consistent.

How do I know when the stew is done?

The stew is ready when the beef is fork-tender and the vegetables are soft but not mushy. You should be able to break the meat apart with a fork easily, which signals it’s cooked perfectly!