Beef and Guinness Slow Cooker Stew¶
Rich, comforting slow cooker stew with beef braised in Guinness — a St. Patrick's Day tradition.
Details¶
| Source | Social media recipe |
| Cuisine | Irish |
| Servings | 4-6 |
| Cook Time | 6-8 hours (low) or 4-5 hours (high) |
Ingredients¶
| Ingredient | Imperial | Metric |
|---|---|---|
| Stewing beef (or lamb), seared | 1½-2¼ lb | 700g-1kg |
| Onion, chopped and browned | 1 | 1 |
| Carrots, chopped | 3 | 3 |
| Fresh parsley | 1 handful | 1 handful |
| Guinness | 1 can (14.9 oz) | 1 can (440ml) |
| Beef stock | 1¼ cups | 300ml |
| Salt | 1 tsp | 6g |
| Black pepper | ½ tsp | 1g |
| Dried thyme (optional) | 1 tsp | 1g |
| Cornflour (cornstarch), for thickening | as needed | as needed |
Instructions¶
- Sear the beef or lamb in a hot pan until browned.
- Add the meat to the slow cooker along with the onion, carrots, and parsley.
- Pour in the Guinness and beef stock.
- Season with salt, pepper, and thyme.
- Cover and cook on low for 6-8 hours or high for 4-5 hours, until the meat is tender and the stew is rich and thick.
- Near the end of cooking, mix a little cornflour with cold water and stir into the stew to thicken if desired.
Notes¶
The alcohol cooks off during the long slow cook, leaving a deep, malty richness rather than a beer flavor. The Guinness adds a roasty, slightly bitter depth similar to red wine in a stew. If you prefer a milder flavor, use half a can and make up the difference with more beef stock.