Best 2 Slow Cooker Guinness Beef Stew Recipes

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Indulge in the heart-warming goodness of Slow Cooker Guinness Beef Stew, a classic dish that combines rich flavors and tender textures. This comforting stew features succulent beef chunks braised in a flavorful blend of Guinness stout, beef broth, and aromatic herbs. Simmered to perfection in a slow cooker, the beef becomes fall-apart tender, while the vegetables, including carrots, celery, and onions, add a delightful crunch. The rich, dark gravy, infused with the malty notes of Guinness, elevates this stew to a hearty and satisfying meal. Whether you're looking for a cozy dinner on a chilly evening or an impressive dish to share with friends, this Slow Cooker Guinness Beef Stew is sure to become a favorite. And to satisfy your culinary curiosity, the article also includes additional recipes that explore variations of this classic stew, such as the hearty Guinness Beef and Barley Stew, the savory Guinness Beef Stew with Mushrooms, and the tangy Guinness Beef Stew with Red Wine. Get ready to embark on a culinary adventure and savor the delectable flavors of these Guinness-inspired stews.

Let's cook with our recipes!

SLOW COOKER GUINNESS® BEEF STEW



Slow Cooker Guinness® Beef Stew image

This is a recipe my husband got from one of his co-workers. He absolutely loves this!

Provided by Sandy Ross

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 4h45m

Yield 8

Number Of Ingredients 15

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
¼ cup vegetable oil
1 large yellow onion, coarsely chopped
1 (15 ounce) can Irish stout beer (e.g. Guinness®)
4 cloves garlic, chopped
1 (14.5 ounce) can beef broth
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
2 bay leaves
1 pound round red potatoes, halved
3 carrots, cut into 1-inch chunks
1 (17.5 ounce) package frozen puff pastry, thawed and cut into quarters

Steps:

  • Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.
  • Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.
  • Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
  • Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
  • Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.
  • Cook on High until potatoes are tender, about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
  • Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

Nutrition Facts : Calories 737.7 calories, Carbohydrate 47.2 g, Cholesterol 77.3 mg, Fat 48.5 g, Fiber 3.2 g, Protein 27.7 g, SaturatedFat 14.2 g, Sodium 677.7 mg, Sugar 2.9 g

SLOW COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM



Slow Cooker Guinness Beef Stew With Horseradish Cream image

This is a thick, rich braise that makes good use of root vegetables. Pick whichever roots you like best; carrots and rutabaga work particularly well together; celery root and parsnips are very nice, too. This is not a toss-it-in-and-go kind of slow cooker recipe: It takes a little time to brown the beef and make a roux-thickened gravy, but those steps build flavor and ensure that you end up with a hearty stew rather than watery soup. Get everything going in the slow cooker - prepare the night before if you have the time - and the stew will be ready the moment you step in the door at suppertime. The horseradish sour cream comes together in minutes and makes a fresh, tangy topping for the mellow stew. (Here are pressure cooker and oven versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 8h30m

Yield 6 servings

Number Of Ingredients 23

3 pounds beef chuck, fat trimmed and meat cut into 2-inch cubes
2 tablespoons plus 1/3 cup all-purpose flour
Kosher salt and black pepper
4 tablespoons vegetable oil, plus more as needed
3 large garlic cloves, chopped
2 dried shiitake mushrooms, halved (optional)
2 tablespoons tomato paste
2 teaspoons packed brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon onion powder
1/2 teaspoon caraway seeds
1/2 teaspoon instant espresso powder
2 cups Guinness or other stout beer
2 cups beef broth or stock
2 fresh thyme sprigs
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
1 to 1 1/2 pounds root vegetables, such as carrots, turnips, rutabaga, celery root or parsnips, peeled and cut into 1- to 2-inch pieces
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, plus more to taste
3/4 cup sour cream
3 tablespoons jarred horseradish
1/4 cup minced scallions or chives

Steps:

  • In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
  • Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.
  • Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.
  • When ready to serve, add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme sprigs.
  • Make the horseradish sour cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in low bowls with a spoonful of the horseradish sour cream on top.

Nutrition Facts : @context http, Calories 936, UnsaturatedFat 23 grams, Carbohydrate 42 grams, Fat 38 grams, Fiber 6 grams, Protein 105 grams, SaturatedFat 13 grams, Sodium 2002 milligrams, Sugar 10 grams, TransFat 1 gram

Tips:

  • Choose the right cut of beef: Chuck roast, brisket, and short ribs are all great options for beef stew. These cuts are tough, but they become tender when cooked slowly in liquid.
  • Brown the beef before cooking: Browning the beef helps to develop flavor and create a rich, dark gravy.
  • Use a variety of vegetables: Onions, carrots, celery, and potatoes are all classic stew vegetables. You can also add other vegetables, such as parsnips, turnips, or Brussels sprouts.
  • Use a good quality Guinness: The Guinness adds a rich, malty flavor to the stew. Make sure to use a fresh bottle of Guinness.
  • Cook the stew on low heat: The stew should be cooked on low heat for at least 8 hours. This allows the flavors to develop and the beef to become tender.
  • Serve the stew with crusty bread or mashed potatoes: A thick, hearty stew is perfect for a cold winter day. Serve it with crusty bread or mashed potatoes to soak up all the delicious gravy.

Conclusion:

Slow cooker Guinness beef stew is a delicious and easy-to-make meal that is perfect for a cold winter day. The beef is tender and flavorful, the vegetables are cooked to perfection, and the Guinness adds a rich, malty flavor to the stew. With a little planning, you can have a delicious stew ready to enjoy with your family and friends.

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