Slow Cooker Beef Stew with Guinness
A hearty and flavorful slow cooker beef stew made with tender beef chunks, vegetables, and rich Guinness stout for a deep, robust taste. Perfect for a comforting meal on a chilly day.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 large carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
12 ounces Guinness stout beer
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 bay leaves
Salt, to taste
Black pepper, to taste
3 tablespoons all-purpose flour
3 tablespoons cold water
2 tablespoons fresh parsley, chopped
Instructions
Pat the beef cubes dry with paper towels and season with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides, about 5 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 more minute. Transfer onion and garlic to the slow cooker.
Add the carrots, celery, and potatoes to the slow cooker.
Pour the Guinness stout and beef broth into the slow cooker.
Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Season with additional salt and black pepper as desired.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, whisk together the all-purpose flour and cold water in a small bowl until smooth.
Stir the flour mixture into the stew to thicken the sauce. Cover and cook on high for the remaining 30 minutes.
Remove the bay leaves. Taste and adjust seasoning if needed.
Sprinkle chopped fresh parsley over the stew before serving.