Best 3 Slow Cooker Stout Beef Stew Recipes

Indulge in a culinary adventure with our tantalizing slow-cooker stout beef stew recipe, a delectable symphony of flavors that will warm your soul. This hearty stew features tender beef chunks braised in a rich and flavorful stout beer gravy, complemented by an array of aromatic vegetables and herbs.

Prepare to be captivated by the seamless fusion of stout beer's malty sweetness and the savory depth of beef broth, creating a robust and satisfying base for this comforting dish. The addition of hearty root vegetables like carrots, potatoes, and celery adds a delightful crunch and natural sweetness, while onions and garlic provide a savory foundation.

Our recipe includes variations to cater to diverse dietary preferences. For a classic beef stew experience, use traditional beef broth. If you prefer a bolder flavor profile, opt for a dark stout beer. For a lighter version, substitute beef broth with vegetable broth and use a lighter stout beer or even a non-alcoholic stout.

Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions will guide you through each step effortlessly. Discover the art of creating a hearty and flavorful stew that will impress your family and friends. Embark on this culinary journey and savor the delicious rewards of slow-cooker stout beef stew.

Here are our top 3 tried and tested recipes!

SLOW-COOKER STOUT BEEF STEW

Slow-Cooker Stout Beef Stew image

Provided by Trisha Yearwood

Categories main-dish

Time 6h45m

Yield 12 servings

Number Of Ingredients 16

Ingredients

2 pounds Yukon gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 large onions, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
One 12-ounce bottle stout beer, such as Guinness Draught
1/4 cup olive oil
2 tablespoons light brown sugar
2 tablespoons tomato paste
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 4-pound boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons canola oil
3 cups chicken broth

Steps:

In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

SLOW COOKER BEEF STEW WITH MAPLE AND STOUT

Slow Cooker Beef Stew With Maple and Stout image

This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup. The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces. But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small. A chuck roast that you cut yourself is a far better option. You can also make this on the stovetop or in the oven: Season the meat with salt, then sear it in 2 tablespoons vegetable oil over high heat in a Dutch oven. Add the rest of the ingredients, stir to combine, cover and simmer on low (or in a 325-degree oven) for 2 to 3 hours until the meat is very tender and move on to step 2.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 10h

Yield 8 servings

Number Of Ingredients 13

Ingredients

3 large carrots, peeled and cut into 1 1/2-inch chunks
2 large parsnips, peeled and cut into 1 1/2-inch chunks
2 large russet potatoes, peeled and cut into 1 1/2-inch chunks
3 thyme sprigs
2 rosemary sprigs
3 to 3 1/2 pounds chuck roast, excess fat trimmed, cut into 2-inch chunks
1/3 cup stout beer
1/3 cup maple syrup, preferably dark
4 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
3 teaspoons balsamic vinegar, preferably aged
Kosher salt and black pepper

Steps:

Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it's not possible, it will be fine.
Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 866 milligrams, Sugar 12 grams, TransFat 0 grams

SLOW COOKER STOUT BEEF STEW

SLOW COOKER STOUT BEEF STEW image

Categories Beef

Yield 12 people

Number Of Ingredients 16

Ingredients

2 pounds Yukon gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 large onions, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
One 12-ounce bottle stout beer, such as Guinness Draught
1/4 cup olive oil
2 tablespoons light brown sugar
2 tablespoons tomato paste
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 4-pound boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons canola oil
3 cups chicken broth

Steps:

In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess. In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours. Do not use "extra-stout" stout: It will make the stew too bitter. For a thicker stew, prepare a roux of equal parts canola oil and all-purpose flour in a saute pan. Cook for 2 minutes and then stir in 2 cups of the stew liquid. Then add the whole mixture into the finished stew.

Tips:

Use a good quality stout: The stout is a key ingredient in this recipe, so it's important to use a good quality one. Look for a stout that is rich and flavorful, with a good balance of bitterness and sweetness.
Brown the beef before cooking: Browning the beef before cooking helps to develop its flavor and create a richer stew.
Use a variety of vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onions, and potatoes. You can also add other vegetables, such as mushrooms, parsnips, or turnips.
Cook the stew on low heat: Cooking the stew on low heat for a long period of time helps to develop the flavors and tenderize the beef.
Serve the stew with your favorite sides: This stew can be served with a variety of sides, such as mashed potatoes, rice, or crusty bread.

Conclusion:

This slow cooker stout beef stew is a hearty and flavorful dish that is perfect for a cold winter day. The combination of the rich stout, tender beef, and variety of vegetables creates a stew that is sure to please everyone at the table. With a little planning, this stew can be easily made in the slow cooker, making it a great option for a busy weeknight meal.