Guinness Beef Stew (Crock Pot)

Crock Pot Guinness Beef Stew 2_small
I love a good beef stew in the winter, but love it even more when my crock pot does most of the work. Since it’s almost St. Patrick’s day, I adapted my tried and true recipe to include some Guinness. (Don’t worry, the alcohol cooks out so you don’t get drunk kiddos. Or drunk pregnant ladies.)

The result is a deliciously flavorful meat and veggie stew, that you really didn’t have to work for. Now that’s lucky.

We prefer lots of veggies in our stew. Feel free to up the meat and lessen the veggies if your family prefers.

Guinness Beef Stew (Crock Pot)

Guinness Beef Stew (Crock Pot)


2 Tbsp. olive oil

3/4 cup flour, divided

2 lbs. beef chuck roast, trimmed of excess fat and cut into thick chunks

1 teaspoon salt

1 teaspoon black pepper

6 large carrots, peeled and sliced into thick coins

1.5 lbs. Yukon gold potatoes, cut into 1-inch pieces

1 large onion, chopped

4 cloves garlic, minced

1 (11.2 oz.) bottle Guinness stout beer, divided

4 cups beef broth

1 can (6 oz) tomato paste

1 bay leaf

1/2 tsp. dried oregano


Heat oil in a large frypan over medium-high heat. Place 1/2 cup flour in a shallow dish. Sprinkle beef with salt and pepper; dredge beef in flour, shaking off excess. Add beef to pan (do two batches if your pan isn't big enough); cook 3-4 minutes, or just until brown on all sides.

Place remaining ingredients (chopped carrots, potatoes, onion, garlic, tomato paste, 1 cup Guinness, beef broth, bay leaf and oregano) in crock pot. Add meat to the top. Cook on low for 3-5 hours (my crock runs hot, so three hours was perfect). Stir once or twice.

1/2 hour before serving, whisk remaining 1/4 cup flour into the remaining Guinness until dissolved. Stir into stew until thickened. Cook an additional 30 minutes.

Remove bay leaf and season with additional salt and pepper if needed. Serve warm garnished with chopped parsley if desired.

Serves 8

Adapted from gimmesomeoven

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