Name: CROCKPOT BEEF STEW
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2.5 Lbs Beef Chuck - cut into bite-sized pieces; ½ Cup All Purpose Flour; 4 Tablespoons Olive Oil (divided); 1 Large Sweet Onion - diced small; 3 Garlic Cloves - finely minced; 3 Celery Stalks - chopped; 3 Carrots - sliced; 4 Yukon Gold Potatoes - cut into medium size cubes; 32 oz Low Sodium Beef Stock; 1 Bottle Guinness Beer (11 oz); 2 Bay Leaves; 4 Sprigs Fresh Thyme (or 2 tablespoons dried); Salt/Pepper - to taste

Jump to Recipe

For a hearty dinner recipe make this Crockpot Beef Stew. Guinness Beef Stew cooked right in your slow cooker is the best kind of comfort food.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Slow Cooker Guinness Beef Stew

An iconic Irish dish, Guinness beef stew is warm, comforting with perfectly cooked potatoes and fall-apart beef.

The best part, it’s cooked slow and perfect right in your crockpot. With just a little prep at the beginning you can set and forget until dinnertime.

Ingredients Needed For Guinness Beef Stew (screenshot for grocery list)

Beef Chuck
Celery
Sweet Onion
Potatoes (red or Yukon gold)
Carrots
Low Sodium Beef Stock
Guinness Beer
Flour
Garlic
Bay Leaves
Olive Oil
Fresh Thyme
Salt/Pepper

How To Make Beef Stew In The Slow Cooker

Place beef chuck pieces into bowl, season with salt. Add all purpose flour, mix well until each piece is covered in flour.
Heat 2 tablespoons olive oil in a frying pan on medium heat, add the flour-covered beef, and cook until golden brown. For this make sure the beef pieces don’t have excess flour. Do not overcrowd the pan otherwise the beef will not cook evenly. Work in batches if needed. Set aside when done.
Add two more spoons of olive oil in the same pan and fry the onion and garlic on medium heat. Add a bit of salt to help the onion release its juices.
Once the onion and garlic are golden and fragrant, add the carrot and celery and cook for 5-10 minutes until they soften.
Set the slow cooker on high heat, add the browned meat, the cooked veggies, and the cubed potatoes and mix well.
Add Guinness beer and the beef stock.
Salt and pepper to taste.
Cook on low for 6-8 or until your potatoes are soft and the broth has thickened.

Can You Overcook Beef Stew In The Slow Cooker?

Yes, you can technically overcook anything in the slow cooker if it’s in there long enough. For stew you want to be sure to check the potatoes and the beef. You want to cook the stew long enough to have tender beef but not so long that the potatoes turn to mush. I start checking the consistency and textures at about the 4.5 hour mark on low and 3 hour mark on high.

What Potatoes Are Best For Stew?

Yukon gold or red potatoes are best for their flavor, texture and because they do not need to be pealed.

More Satisfying Slow Cooker Recipes:

Slow Cooker Jambalaya – Slow Cooker Mississippi Roast – Slow Cooker Pulled Pork Cuban Sandwiches – Slow Cooker Honey Mustard Shredded Chicken – Slow Cooker Baby Back Ribs

CROCKPOT BEEF STEW

Yield: 4

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

For a hearty dinner recipe make this Crockpot Beef Stew. Guinness Beef Stew cooked right in your slow cooker is the best kind of comfort food.

Ingredients

2.5 Lbs Beef Chuck - cut into bite-sized pieces
½ Cup All Purpose Flour
4 Tablespoons Olive Oil (divided)
1 Large Sweet Onion - diced small
3 Garlic Cloves - finely minced
3 Celery Stalks - chopped
3 Carrots - sliced
4 Yukon Gold Potatoes - cut into medium size cubes
32 oz Low Sodium Beef Stock
1 Bottle Guinness Beer (11 oz)
2 Bay Leaves
4 Sprigs Fresh Thyme (or 2 tablespoons dried)
Salt/Pepper - to taste

Instructions

Place beef chuck pieces into bowl, season with salt. Add all purpose flour, mix well until each piece is covered in flour.
Heat 2 tablespoons olive oil in a frying pan on medium heat, add the flour-covered beef, and cook until golden brown. For this make sure the beef pieces don’t have excess flour. Do not overcrowd the pan otherwise the beef will not cook evenly. Work in batches if needed. Set aside when done.
Add two more spoons of olive oil in the same pan then fry the onion and garlic on medium heat.
Once the onion and garlic are golden, add the carrot and celery and cook for 5-10 minutes until they soften.
Set the slow cooker on high heat, add the browned meat, cooked veggies, and cubed potatoes. Mix well.
Add Guinness, beef stock, bay leaves and thyme.
Salt and pepper to taste.
Cook on low for 6-8 or until your potatoes are soft and the broth has thickened. (or 4-5 hours on high)

Notes

You want to cook the stew long enough to have tender beef but not so long that the potatoes turn to mush. I start checking the consistency and textures at about the 4.5 hour mark on low and 3 hour mark on high.

This stew can be stored in the fridge for up to 4 days in an air-tight container. It can be frozen for up to 2 months.