Beer Beef Stew Easy Slow Cooker

Slow Cooker Guinness Beefiness Stew

Slow Cooker Guinness Beefiness Stew! Brand this hearty, satisfying stew with chunks of beef, carrots, parsnips, potatoes, and of course, Guinness stout. Perfect for everything from snow days to St. Patrick'south Day.

Updated September 29, 2021

If molasses were a beer, it would be a Guinness stout—rich, thick, nighttime, caramel-y, deeply flavorful. It is Ireland's most popular brew with, get this, more than x one thousand thousand pints sold every solar day effectually the world. (That's a lot of beer!)

Elise Bauer

Guinness Everywhere

Around here in Sacramento, Guinness is a favorite for St. Patrick'south Day, and y'all can find stacks of Guinness displays at practically every store that sells beer.

Naturally, Guinness has fabricated its way into flavoring many dishes, including breads like our Guinness Bread with Molasses, and desserts similar our Chocolate Guinness Cake and Guinness Brownies, as well as stews like this one.

What's in This Beef Stew?

Guinness beef stew is Ireland's answer to Belgian carbonnade, with chunks of beef and with stout instead of ale, and with root vegetables such as parsnips, carrots, and celery root.

Check out these other "beef and beer" stew recipes:

• Irish Beef Stew (on the Stovetop)
• Pressure level Cooker Guinness Beefiness Stew
• Short Rib Beef Stew with Ale

How to Cook for Tender Beefiness and Soft Vegetables

This stew we are making in a boring cooker (though you could make it in the oven as well). The controlled depression and wearisome cooking is perfect for tenderizing the flavorful but tough pieces of beefiness chuck roast, while keeping the root vegetables intact.

The flim-flam is to dark-brown the meat get-go, before adding to the slow cooker. That mode you lot get all of the wonderful flavor from the browned meat in your stew.

How to Store Leftovers

Like many stews, this ane is really meliorate the 2d 24-hour interval (and even better the third day). Leftovers can exist stored for upward to five days or so, and tin be gently reheated on the stovetop over medium estrus or in the microwave.

You can freeze the leftover soup, merely the potatoes and other root vegetables tend to intermission downwards when thawed and reheated. Information technology will even so taste skilful reheated, but know that these vegetables will be softer.

If you would prefer to brand the stew in the oven, cook everything in a large Dutch oven. After you add the liquid, bring it to a simmer on the stovetop and then put it, tightly covered, in a 225°F oven for 6 hours (or a 300°F oven for four hours).

Note that different people take different sensitivities to biting flavors. If Guinness Stout tastes biting to you, then the stew will gustatory modality bitter as well. If it doesn't taste biting to y'all, the stew should not taste bitter.

You lot tin can either use celery root, immature turnips, or potatoes in improver to parsnips and carrots. If you employ turnips, brand sure yous simply utilize young turnips, which are smaller and sweeter than regular turnips. Regular turnips tin can be quite biting.

• 2 tablespoons butter
• 2 pounds (900 g) well marbled chuck beef roast, cut into 2-inch pieces
• Salt
• two cups chopped onion (nigh i big onion)
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 1 pint (16 ounces, 475 ml) Guinness actress stout (make sure y'all utilize extra stout and not draught)
• 3 cups (700 ml) beef broth
• two large carrots, peeled and cut into chunks
• 3 to 4 parsnips, peeled and cut into chunks
• 1/2 pound (280 1000) celery root, potatoes, or very young turnips, peeled and cut into chunks
• 2 teaspoons stale thyme
• four tablespoons chopped fresh parsley (optional)

1. Brown the beef, transfer to slow cooker:

   Heat the butter in a big sauté pan over medium-high oestrus. Dark-brown the beef in the butter, starting with the fattiest pieces of meat, fatty side down in the pan. This will allow some beef fatty to render out. Work in batches every bit to non crowd the pan.

   Sprinkle common salt over the beefiness as information technology browns. Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker.

   Elise Bauer

   Elise Bauer

2. Sauté onions and celery, transfer to slow cooker:

   Add the onions and celery to the pan in which yous but browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes.

   Elise Bauer

   Add the tomato paste and mix well. Cook for a minute or two, then add together a niggling of the Guinness, plenty to make it easier for y'all to scrape up any browned $.25 at the lesser of the pan.

   Transfer the celery and onions into the tiresome cooker.

3. Add Guinness, broth, root vegetables, thyme, common salt:

   Add the residue of the Guinness, the beef broth, carrots, parsnips, celery root, and thyme to the tedious cooker. Add two teaspoons of salt.

   Elise Bauer

   Elise Bauer

4. Cook in slow cooker:

   Cover and melt on "loftier" for 4 hours, or "low" for 8 hours. When done, add more common salt to taste. If you want, sprinkle with fresh parsley to serve.

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Source: https://www.simplyrecipes.com/recipes/slow_cooker_guinness_stew/

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