Description
A hearty and flavorful Guinness Beef Stew slow-cooked to tender perfection with potatoes, carrots, celery, and a rich stout-infused broth. This traditional Irish stew is perfect for cozy gatherings or a comforting meal any time of the year.
Ingredients
Scale
Vegetables
- 10 small red potatoes, quartered
- 1 (14.5 ounce) can sliced carrots
- 2 full stalks celery, chopped
- 1 1/2 cups diced onion
Beef and Seasonings
- 3 lbs stew meat, cubed
- 1/2 cup flour
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 2 ounces envelope onion soup mix
Liquids and Oils
- 2 tablespoons olive oil
- 2 (8 ounce) cans tomato sauce
- 10 ounces beef broth (about 1/3 of a large box)
- 12 ounces (1 bottle) Guinness Stout beer
Instructions
- Prepare the vegetables: Place the quartered potatoes, sliced carrots, and chopped celery at the bottom of the crock pot. Add the Guinness stout, beef broth, garlic powder, salt, pepper, onion soup mix, and dried basil. Stir all ingredients gently to combine and infuse the flavors.
- Season and coat the beef: Lightly season the cubed stew meat with salt and pepper. Then, dredge the beef pieces evenly in flour, coating them well to help create a rich, thickened stew later.
- Brown the beef and onions: Heat olive oil in a large skillet over medium-high heat. Add the floured beef and cook until the pieces are almost browned. Add the diced onions and continue to turn and brown until the meat is fully browned and onions become soft and translucent, about 5 minutes.
- Transfer beef and onions to slow cooker: Once browned, add the beef and onion mixture on top of the vegetables and liquids in the crock pot.
- Add tomato sauce and cook: Stir in the two cans of tomato sauce to the slow cooker. Cover and cook on low for 8 hours for best results, or on high for 4 hours if short on time.
- Serve and enjoy: Once cooked, serve this hearty stew hot alongside crusty bread and a glass of Guinness for the full Irish experience.
Notes
- Cooking on low for 8 hours yields more tender meat and deeper flavors than the shorter high setting.
- Use fresh vegetables if possible for the best texture and taste.
- For a thicker stew, remove the lid in the last 30 minutes of cooking to allow some liquid to evaporate.
- Leftovers reheat well and flavors often improve the next day.
- Can be made a day ahead; refrigerate and gently reheat before serving.
