This Slow Cooker Irish Guinness Beef Stew is the perfect meal to celebrate St. Patrick's Day, but it's just as delightful any day of the year! Juicy beef, Guinness stout, and hearty root vegetables come together in a fabulous set-it-and-forget-it stew that's great on its own, but even better served with Irish soda bread.
Course Main Course
Keyword guinness beef stew
Prep Time 30minutes
Cook Time 8hours20minutes
Total Time 8hours50minutes
1 1/2poundsbaby potatoesskin on
4carrotspeeled cut into chunks
2stalks celerycut into chunks
1bouquet garni1 bay leaf, 3 sprigs fresh thyme, 3 sprigs fresh parsley tied together
3poundsbeef shoulder roastcut into 3 pieces
1/4cup+ 2 tablespoons all-purpose flour
12ouncesGuinness stout beer
Place the potatoes, carrots, and celery in the bottom of a large slow cooker. Top with the bouquet garni.
Season the beef chunks with salt and pepper to taste. Heat the oil in a large skillet set over medium-low heat. Sear the beef chunks on all sides, which should take about 10 minutes total. Set aside on a cutting board.
Increase the heat to medium and drizzle more oil into the skillet if necessary. Add the onion and garlic and saute for 3-4 minutes. Sprinkle 2 tablespoons of the flour on the onions and stir to combine, then pour in half of the beer and deglaze the pan, scraping the browned bits from the bottom with a wooden spoon. Remove from heat.
Add the remaining Guinness, beef stock, tomato paste, soy sauce, and Worcestershire to the slow cooker; stir everything together well. Season with salt and pepper to taste.
Transfer the onion/garlic mixture to the slow cooker and stir, then top with the seared beef.
Cook for 8 hours on low heat, or 6 hours on high heat. When the stew is done, mix the remaining 1/4 cup flour with 1/4 cup water. Add the mixture to the stew and stir to combine, then cover and cook for 30 minutes, until the sauce thickens.
Break the chunks of beef up into smaller bites before serving in shallow bowls. Garnish with chopped parsley and serve with thick slices of Irish soda bread.
No slow cooker? This recipe can be replicated on the stovetop or in an electric pressure cooker as well!STOVETOP INSTRUCTIONS: Place the vegetables in a large Dutch oven. Follow the recipe as written, simply putting the ingredients in the Dutch oven. Simmer covered for 2 hours, then uncover the pot and continue to simmer for 30-45 minutes.INSTANT POT INSTRUCTIONS: Follow the recipe as written, placing all of the ingredients in a 6-8 quart Instant Pot. Cook on high for 50 minutes, allowing a natural release at the end of the cook time.