Slow cooker Guinness beef stew is an Irish version of traditional beef stew. Chock full of simple ‘peasant’ vegetables, this stew gets a flavorful infusion from tangy Guinness stout. You’ll want to savor this hearty meal as it warms you from the inside out.
This slow cooker Irish beef stew is a delicious, festive way to celebrate St. Patrick’s Day in all its glory.
While this stew honors its peasant roots with the inclusion of extra root veggies like turnips, not something very common in American beef stews.
Really delicious none the less and a fantastic way to work a little extra veg action into your family too.
The bottle of stout adds the perfect finishing touch in this crockpot Guinness beef stew with its tangy, full bodied flavor that makes this stew extra rich.
This is a favorite every St. Patty’s Day and so easy to make!
Ingredients
To make this you’ll need:
- Olive Oil– Or anoter mild, light oil.
- Stew meat– I use cubed beef stew meat, but you could also use cubed lamb.
- Potatoes– Little ones, halved or washed, peeled and cubed russet potatoes.
- Turnips– Peeled and diced. Optional but highly recommend them.
- Carrots– Either a bag of baby carrots or roughly 2.5 cups of diced carrots.
- Yellow onion– Diced
- Barley– Pearl barley.
- Guinness– 1 full bottle
- Spices– Dry thyme, bay leaves, salt and pepper
- Beef broth– The amount will vary slightly depending on how much meat you use, etc.
How to Make
Making this Irish beef stew is very similar to making versions without the Guinness.
To do it, start by heating 1 tablespoon of oil in large skillet over medium heat.
When the oil is hot, brown the meat in small batches and put it in the crockpot.
In the same skillet, soften the onions with 1/4 cup water for 5-6 minutes, stirring and scrapping up bits from bottom of pan.
Add the spices and beer, bring everything to a simmer.
Then remove it from heat.
Add the potatoes, turnips, carrots, barley, and broth to the slow cooker.
Then stir in the onion mixture.
Cook on low for 6 hours or high for 3 hours.
Remove the bay leaves and serve.
Enjoy!
What to Serve with Guinness Beef Stew
I love serving this with a loaf of crusty bread.
For a really traditional Irish experience, serve it with Irish soda bread.
Why is my Irish stew bitter?
Stouts like Guinness are known for their bitterness.
If its too much for your liking, stir in a tablespoon of brown sugar and taste it again.
Repeat until you are happy with the flavor.
What is the difference between Irish stew and regular stew?
The difference really is twofold.
Irish stew generally has a beer broth like this Guinness one whereas regular stew does not.
Also Irish stew may use lamb, or mutton, instead of beef.
Storing Leftovers
You can store leftovers right in the covered bowl of your slow cooker in the fridge for up to 4 days.
Reheat it in the slow cooker until warmed through.
Tips and Tricks
- You can make this in the Dutch oven on the stove top. To do it, brown the beef and cook onions the same way. Add all ingredients to the pot, then bring to a rolling boil. Immediately reduce heat, and simmer for 45 minutes to 1 hour before serving.
- If the stew is too bitter, add a bit of brown sugar.
- You could add some other veggies like mushrooms to the stew.
Other St. Patrick’s Day Recipes
Slow cooker Guinness beef stew is a hearty recipe we love as we celebrate St. Patrick’s Day.
Make it and enjoy!
Looking for other St. Patrick’s Day recipes?
Try these:
If you’ve tried this SLOW COOKER GUINNESS BEEF STEW, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Guinness Beef Stew
Ingredients
- 1 1/2 tbsp olive oil
- 3-4 lbs beef or lamb stewing meat cubed
- 24 oz little potatoes halved- or roughly 5 cups washed, peeled, & cubed russet potatoes
- 1 cup peeled & diced turnips optional
- 1 16 oz bag baby carrots or roughly 2 1/2 cups sliced/diced carrots
- 1 large yellow onion diced
- 1/2 cup pearl barley
- 1 bottle Guinness stout
- 2 tsp dry thyme
- 3 whole whole bay leaves
- 1/2 tsp black pepper
- 6-8 cups beef broth
- salt & pepper to taste
Instructions
- Heat the oil in large skillet, brown the meat in small batches and then transfer it into the bowl of the crockpot. Repeat until all the beef's browned and in the crockpot.
- Over medium heat add onions to skillet and 1/4 cup of the broth, stir scrapping up any browned bits from bottom of pan and cook 5-6 minutes, or until onions soften.
- Add spices and beer, bring to a simmer. Remove from heat.
- Add potatoes, turnips, carrots, and barley to crockpot.
- Add the remaining broth to the crockpot.
- Add onion mixture and stir well.
- Cover and cook on low for 6 hours or high for 4 hours.
- Remove Bay leaves, and discard them.
- Ladle the soup into bowls and serve warm!
Notes
- You can make this in the Dutch oven on the stove top. To do it, brown the beef and cook onions the same way. Add all ingredients to the pot, then bring to a rolling boil. Immediately reduce heat, and simmer for 45 minutes to 1 hour before serving.
- If the stew is too bitter, add a bit of brown sugar.
- You could add some other veggies like mushrooms to the stew.
Nutrition
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