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Slow Cooker Guinness Beef Stew

Slow cooker Guinness beef stew combines fork-tender beef chuck, Yukon Gold potatoes, and carrots in a rich stout and beef broth gravy. The slow-cooked vegetables and a quick cornstarch finish make this a hearty one-pot dinner.
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Prep Time 30 minutes
Cook Time 8 hours 20 minutes
Resting 10 minutes
Total Time 9 hours
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 4 carrots medium, cut into 1-inch pieces
  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup all-purpose flour
  • 2 tbsp canola oil
  • 1 yellow onion large, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (14.9 oz) Guinness Draught stout
  • 2 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

  1. Place the potatoes and carrots in a 6-quart slow cooker.
  2. Pat the beef dry.
  3. Season the beef with the salt and pepper.
  4. Toss the beef with the flour to coat.
  5. Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
  6. Brown the beef in batches for 2 to 3 minutes per side.
  7. Transfer the browned beef to the slow cooker.
  8. Add the onion to the skillet and cook over medium heat for 4 to 5 minutes, stirring, until softened.
  9. Stir in the garlic and tomato paste and cook for 1 minute.
  10. Pour in the Guinness, scraping up the browned bits.
  11. Simmer for 2 minutes.
  12. Stir the broth, Worcestershire sauce, thyme, and bay leaves into the skillet.
  13. Pour the mixture over the beef and vegetables.
  14. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender.
  15. Mix the cornstarch with the cold water until smooth.
  16. Stir the cornstarch mixture into the stew.
  17. Cook covered on HIGH for 15 to 20 minutes, until thickened.
  18. Remove the bay leaves.
  19. Let the stew rest for 10 minutes before serving.

Notes

For the smoothest gravy, mix the cornstarch and cold water until completely smooth before stirring it into the stew. Refrigerate leftovers for up to 3 to 4 days; freezer-friendly. For a gluten-free variation, use a gluten-free all-purpose flour blend and gluten-free Worcestershire sauce.