This is one of those meals that feels like a warm hug. It’s rich, cozy, and fills your whole kitchen with that deep, savory smell that makes everyone wander in asking, “What’s for dinner?” It’s simple, slow, and so worth it.
Servings: 6
Cook Time: 8 hours on LOW (or 4–5 hours on HIGH)
Why I Love This Recipe
I’ve made this stew on cold weekends, busy weekdays, and even for small gatherings when I didn’t want to babysit the stove. Every time, it comes out comforting and deeply flavorful.
- The beef turns fall-apart tender without much effort
- Guinness adds depth without tasting bitter
- It’s a true set-it-and-forget-it meal
- The leftovers somehow taste even better the next day
What You’ll Need
- 2½ pounds beef chuck, cut into 1½-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup all-purpose flour
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 cup Guinness beer
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 carrots, peeled and diced
- 8 ounces mushrooms, sliced
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
- 2 bay leaves
- Fresh parsley, chopped (for serving)
Tools You’ll Need
- Black oval crockpot
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Pro Tips
- Don’t skip the flour step—it’s key for thick stew
- Sear the beef in batches so it browns, not steams
- Add mushrooms later if you want firmer texture
- Taste at the end and adjust salt, not at the start
Recipe & Instructions
Step 1: Season and Flour the Beef
Toss the beef with salt, black pepper, and flour until every piece is lightly coated.
Step 2: Brown the Beef
Heat olive oil in a large skillet and brown the beef on all sides, working in batches.
Step 3: Add Beef to Slow Cooker
Transfer browned beef into the black oval crockpot.
Step 4: Cook Onion and Garlic
In the same skillet, cook diced onion until soft, then add minced garlic.
Step 5: Build the Sauce
Stir in tomato paste, Guinness, beef broth, Worcestershire sauce, soy sauce, and brown sugar. Simmer briefly.
Step 6: Add Sauce to Crockpot
Pour the sauce over the beef in the crockpot.
Step 7: Add Vegetables and Herbs
Add diced carrots, sliced mushrooms, thyme, and bay leaves.
Step 8: Slow Cook
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
AI Image Prompt: Ultra close-up shot of black oval crockpot with lid on, stew visibly thickened at edges, crockpot centered and fully visible, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with gold hints, soft ambient lighting
Step 9: Finish and Serve
Remove bay leaves, stir gently, and garnish with chopped parsley. Serve hot.
Why This Recipe Works (Quick Science)
Guinness contains roasted barley, which adds depth and balances the richness of the beef. Slow cooking breaks down connective tissue in chuck roast, turning it tender. Flour thickens the stew naturally as it cooks.
Common Mistakes
- Skipping browning the beef
- Adding too much salt early
- Overcrowding the pan while searing
- Forgetting to remove bay leaves
What to Serve With
- Creamy mashed potatoes
- Crusty bread or soda bread
- Buttered egg noodles
- Steamed green beans
Make Ahead Tips
This stew can be made a day ahead and reheated. The flavor improves overnight.
Leftovers & Storage
Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
Macros Information (Per Serving, Approx.)
Calories: 520
Protein: 42g
Fat: 28g
Carbohydrates: 22g
Fiber: 4g
FAQ
Can I skip the beer?
Yes, replace it with more beef broth.
Can I use another cut of beef?
Chuck works best, but brisket can also work.
Does it taste like beer?
No, it tastes rich and savory, not bitter.
Final Thoughts
This slow cooker Guinness beef stew is the kind of meal that makes you slow down and enjoy dinner. It’s hearty, comforting, and simple to make. If you try it, I’d love to hear how it turned out and what you served it with.