Easy Slow Cooker Guinness Beef Stew recipe. This isn’t your grandma’s stew. Unless your grandma was a bit of a rebel and liked to throw back a pint while cooking. It’s dark, it’s rich, it’s fall-apart tender, and it smells like a cozy pub on a rainy day. Seriously, you HAVE to try it. It’s the kind of food that hugs you from the inside out.

My husband, bless his heart, isn’t the most adventurous eater. But THIS? He practically inhales it. One time I made a double batch for a party, thinking I’d be a super-hostess. I turned my back for five minutes and the man had eaten half the slow cooker straight from the pot with a serving spoon! He claimed he “needed to taste-test it” which, yeah, okay, honey. Now I just make sure to hide a little portion for myself before he gets to it! This recipe isn’t just food, it’s a survival tactic in my house.

Why You’ll Love This Easy Slow Cooker Guinness Beef Stew

It’s SO easy, even I can’t screw it up (and that’s saying something).
The Guinness adds this deep, malty flavor that’s just… chef’s kiss.
Your house will smell amazing all day long. Like, better-than-candles amazing.
It’s the ultimate comfort food. Perfect for those days when you just want to curl up on the couch and watch Netflix.
Leftovers (if there ARE any) are even better the next day.

How to Make It

Okay, so first things first, you gotta brown the beef. Don’t skip this step, people! It’s what gives you that amazing depth of flavor. I usually just toss the beef in a bag with some flour, salt, and pepper and shake it all around. Then, in a big pan with some olive oil, brown it in batches. Don’t overcrowd the pan or it’ll steam instead of brown. Nobody wants steamed beef!

Next up, chop up all your veggies – onions, carrots, celery, the usual suspects. Throw those in the same pan you browned the beef in (after draining off any excess grease, of course) and cook them until they’re nice and soft. This is where you can sneak in some extra veggies if you want. I sometimes add mushrooms or parsnips, depending on what I have lurking in the fridge.

Now for the fun part: the Guinness! Pour that glorious dark beer into the pan and scrape up all those yummy browned bits from the bottom. That’s where all the flavor is, baby! Let it simmer for a few minutes to reduce a little.

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Finally, dump everything into your slow cooker – the beef, the veggies, the Guinness mixture, some beef broth, tomato paste, Worcestershire sauce, and a bay leaf or two. Stir it all together, put the lid on, and let it cook on low for 8 hours or on high for 4. Walk away. Forget about it. Go watch some reality TV. You deserve it.

When it’s done, the beef should be fall-apart tender and the sauce should be thick and rich. If it’s too thin, you can thicken it with a cornstarch slurry (mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew). Season with salt and pepper to taste, and you’re good to go! Easy Slow Cooker Guinness Beef Stew

Ingredient Notes

Beef Stew Meat: Don’t be tempted to skimp! Get a decent cut; those pre-cut cubes are okay in a pinch, but chunking up a chuck roast yourself? That’s the good stuff. And don’t be afraid to get a little sear on it – color = flavor, people!
Guinness: Okay, so maybe you’re not a Guinness person. I get it. But seriously, it’s what makes this stew sing. If you absolutely, positively can’t do it, try another dark stout, but don’t come crying to me if it’s not quite the same!
Tomato Paste: Don’t just blob it in! Sauté it with the veggies for a minute or two. It brings out the sweetness and keeps it from tasting tinny. Trust me on this one.
Worcestershire Sauce: Don’t skip this! It adds this umami kick that you just can’t replicate. I’ve tried, and it’s never as good. I swear I once tried to use fish sauce cause I ran out and needed that flavor… do NOT do that. It will ruin the whole thing.
Bay Leaves: Remember to take them out before serving! Nobody wants to choke on a bay leaf. I’ve definitely forgotten once or twice. Oops.

Recipe Steps:

Toss beef with flour, salt, and pepper.
Brown beef in batches in a large pan with olive oil.
Chop and cook onions, carrots, and celery in the same pan until soft.
Pour Guinness into the pan and scrape up browned bits, then simmer.
Transfer beef, vegetables, Guinness mixture, beef broth, tomato paste, Worcestershire sauce, and bay leaves to a slow cooker.
Stir together, cover, and cook on low for 8 hours or high for 4 hours.
Thicken sauce with cornstarch slurry if needed.
Season with salt and pepper to taste.
Remove bay leaves before serving.

What to Serve It With

Mashed potatoes are a classic for a reason! They soak up all that delicious gravy. Crusty bread for dipping is also a must. And if you’re feeling fancy, a dollop of sour cream or a sprinkle of fresh parsley never hurt anyone. Seriously, any carby side dish will work with this. I’ve even served it over egg noodles when I was out of potatoes. Don’t judge.

Tips & Mistakes

Don’t overcrowd the pan when browning the beef. Brown it in batches to get a nice sear.
Don’t skip the browning step! It adds so much flavor.
If you’re short on time, you can brown the beef and veggies the night before and store them in the fridge.
Don’t forget to remove the bay leaves before serving!
If the stew is too thin, you can thicken it with a cornstarch slurry.
Taste and adjust the seasoning at the end.

Storage Tips

Leftovers will keep in the fridge for up to 3 days. Just store them in an airtight container. Honestly, it’s even better the next day after the flavors have had a chance to meld. And yeah, I’ve totally eaten it cold straight from the fridge for breakfast. Don’t judge my life choices. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating.

Variations and Substitutions

Don’t have Guinness? Try another dark stout or even a dark beer like porter.
No beef broth? Chicken broth will work in a pinch.
Out of tomato paste? A little ketchup will do the trick. (Don’t tell anyone I said that!)
Add different veggies! Mushrooms, parsnips, or even sweet potatoes would be delicious.
Spice it up with a pinch of red pepper flakes.
If you’re watching your carbs, serve it over cauliflower mash instead of potatoes. I’ve done it and it wasn’t the worst thing I’ve ever eaten.
Sometimes I’ll throw in a can of diced tomatoes. I don’t know why. I just do.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use a gluten-free flour blend for coating the beef. I do it all the time. No biggie.

Can I make this in an Instant Pot instead of a slow cooker?

Yep! Brown the beef using the sauté function, then follow the rest of the recipe. Cook on high pressure for about 30-40 minutes, then let it naturally release for 10 minutes before releasing the remaining pressure manually. Keep an eye on it though, every IP is different!

What if I don’t have Worcestershire sauce?

Okay, it’s important, BUT if you’re truly stuck, try a little soy sauce and a dash of balsamic vinegar. It’s not the same, but it’ll add some depth.

Can I use a different cut of beef?

Sure! Chuck roast is best because it gets super tender, but you could also use brisket or even stew meat. Just adjust the cooking time accordingly.

My stew is too watery! Help!

No worries! Whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew. Let it cook for a few minutes until it thickens up. You can also remove the lid and let it simmer on low for a while to reduce the liquid.

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Easy Slow Cooker Guinness Beef Stew