Guinness Beef Stew

Don't let the list of ingredients frighten you, the majority of it is in your pantry and spice rack. This is so worth the little bit of prep work (the slow cooker will be full) to come home from work or play to chunky, homemade, beefy goodness. There is just the ever so slight hint of beer taste. I have made this using Guinness and Murphy's Irish Stout. I prefer Guinness; I just think it adds more flavor. I leave out the potatoes and serve it instead over semi-stiff mashed potatoes (as called for in another Irish beef stew recipe). Several reviewers from the original website commented that they wanted it to be thicker, so they added a cornstarch slurry in the last hour of cooking. That's your call...

Guinness Beef Stew

Serves 10


  • 8 -10 red potatoes, skin on, quartered
  • 6 carrots, peeled, sliced into thick chunks
  • 2 stalks celery, cut in chunks
  • 3 bay leaves
  • 3 pounds (1.4 Kg) stew meat, cubed (I used chuck)
  • 1/2 cup (63 g) flour
  • 1 dash salt
  • 1 dash pepper
  • 1 dash garlic powder
  • 2 -3 Tablespoons (30-45 mL) olive oil
  • 1 medium onion, diced
  • 4 large garlic cloves, minced
  • 8 ounces baby portabella mushrooms, halved
  • 2-8 ounce (450 g) cans tomato sauce
  • 10 3/4 ounces (310 mL) beef broth
  • 1 (13 g) envelope Lipton Onion Soup Mix
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon creole seasoning (I used Old Bay)
  • 1 teaspoon Italian herb seasoning
  • 12 ounces (355 mL) Guinness
  • 1 cup (240 mL) frozen peas, if desired
  • A pinch of cayenne pepper, optional


Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.

Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Saute beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). Add more oil to pan as necessary for each batch. Remove and set aside.

Add onion and garlic to the same pan and saute over med heat for a few minutes, then add about half the can of beef broth to de-glaze, scraping up the brown bits on the bottom of the pan. (That's Flavor!).

Add meat and onions to crock pot, top with mushrooms.

Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).

Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own.

Serve with crusty French bread!


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