Ingredients:
- 2 lbs beef stew meat (chuck or brisket), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (11.2 oz) Guinness stout
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 4 large carrots, peeled and chopped
- 3 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon sugar (optional, to balance bitterness)
- Salt and black pepper, to taste
- 2 tablespoons flour or cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Brown the beef:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the beef cubes with salt and pepper, then brown them in batches for about 3-4 minutes per side. Transfer the browned beef to your slow cooker.
2. Sauté the onions and garlic:
- In the same skillet, add another tablespoon of olive oil if needed. Sauté the diced onions for about 3-4 minutes until softened.
- Add the garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant. Transfer this mixture to the slow cooker.
3. Add vegetables and seasonings:
- Add the chopped carrots, potatoes, and celery to the slow cooker, along with the bay leaf and dried thyme.
4. Pour in Guinness and broth:
- Pour the Guinness stout and beef broth over the meat and vegetables. Add the Worcestershire sauce and a teaspoon of sugar (if using, to balance the bitterness of the stout). Stir everything together to combine.
5. Slow cook:
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the vegetables are cooked through.
6. Thicken the stew (optional):
- If you prefer a thicker stew, mix 2 tablespoons of flour or cornstarch with 2 tablespoons of cold water to form a slurry. Stir it into the stew during the last 30 minutes of cooking.
7. Adjust seasoning and serve:
- Taste the stew and adjust the seasoning with more salt and pepper if needed. Discard the bay leaf.
- Garnish with freshly chopped parsley before serving.
Serving Suggestions:
- Serve the stew hot with crusty bread or over a bed of mashed potatoes for an even heartier meal.
- You can also enjoy it with Irish soda bread for a more traditional pairing.
Tips:
- Browning the beef: While browning the beef adds extra flavor, you can skip this step for convenience. However, the stew will be slightly less rich.
- Guinness substitute: If you don’t have Guinness, another dark stout or beer can work. For a non-alcoholic version, replace the stout with more beef broth.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
This Slow Cooker Guinness Beef Stew is a flavorful, comforting meal that’s easy to prepare and perfect for slow-cooking days. The deep, malty flavor of the Guinness complements the tender beef and vegetables beautifully!