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!