Guinness beef stew has become a classic favorite for many families, and it couldn’t be easier to make in the crockpot. The stout beer adds a richness to gravy and enhances the flavor of the beef. Serve it over rice, mashed potatoes, or noodles for a hearty meal. The gravy is to die for, but you won’t taste any beer flavor.
The stout beer is the prime ingredient here, so please don’t be tempted to substitute an ale or lager. The beef needs a heavy, dark beer for maximum flavor. I’ve used baby portobello mushrooms for their beefy flavor. You may substitute cremini or white button mushrooms. Feel free to add red potatoes (they hold up to long cooking better) and/or stir in frozen peas at the end for an all-in-one dish meal.
Crockpot Guinness Beef Stew Recipe
12 ounces (1 bottle) Guinness Stout beer
1 cup strong beef broth or consommé
1/4 cup (4 Tablespoons or about 3 ounces) tomato paste (see Notes)
1 teaspoon dried oregano, crushed between your palms to release oils
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 medium sweet onions
1 pound carrots
16 ounces (1 pound) baby portobello mushrooms
4 garlic cloves, cut in half, or more to taste
1 (2-1/2 to 3 pounds) beef chuck roast or 7-bone roast
1/2 cup all-purpose flour
Salt and pepper to taste
2 Tablespoons vegetable oil
1 small bay leaf, broken in half
Cooked rice, noodles, or mashed potatoes
Chopped parsley for garnish, optional
Whisk together Guinness Stout beer, beef broth, tomato paste, oregano, basil, and thyme. Set aside for now.
Peel the onions and cut each one into 8 wedges. Peel the carrots and cut each one into 1-inch lengths. Clean the mushrooms and cut a thin sliver from the stem ends. Cut each mushroom in half.
Trim the beef roast of all fat. Cut into 1-1/2-inch cubes. Place in a large bowl and sprinkle with the flour, plus salt and pepper to taste. Toss with your fingers until coated.
Place a large, heavy, deep, hard-anodized skillet or Dutch oven over medium heat. When hot, add the oil and brown the beef cubes in batches, adding more oil as necessary. Place each browned batch to the crockpot as you go. (Do not crowd the pan or the beef will boil instead of brown.)
When done browning, stir any remaining flour into the pan drippings. Pour the Guinness broth into the skillet. Stir and scrape up any browned bits on the bottom. Scrape these yummy juices on top of the beef in the crockpot.
Add the onion wedges, portobello mushrooms, garlic, and bay leaf to the beef, stirring to coat the vegetables and mix evenly.
Set crockpot on LOW and cook for 6 to 8 hours or HIGH for 4 to 6 hours, or until the beef is tender. Fish out the bay leaves and discard. (If the gravy is not as thick as you’d like it, whisk together 2 tablespoons melted butter with 2 tablespoons of all-purpose flour. Stir in 1 tablespoon of this mixture at a time and let it thicken until it reaches the desired texture.)
Serve Crockpot Guinness Beef Stew over cooked white rice, noodles, or mashed potatoes, along with a green vegetable or salad. Sprinkle with chopped parsley for garnish.
Yield: 8 servings
• For the tomato paste, I use half of a small 3-ounce can. Freeze the remainder in 1 Tablespoon increments in an ice cube tray. Once frozen, pop them into a zip-top bag in the freezer for future use.