Description

Hearty and flavorful, this Slow Cooker Guinness Beef Stew combines tender chunks of beef chuck, crisp bacon, rich Guinness beer, and a medley of vegetables for a classic Irish-inspired comfort dish. The long, slow cooking process infuses the stew with deep, savory flavors and a hint of bittersweet chocolate, making it the perfect meal for chilly evenings or family gatherings.

Ingredients

Units Scale

Meat

2 pounds (907 g) boneless beef chuck, cut into 1 1/2 inch chunks
1/2 pound bacon (about 8 slices)
Salt and pepper for seasoning

Vegetables

3 onions, chopped
3 cloves garlic, minced
2 large carrots, peeled and sliced
2 large celery ribs, sliced
1 1/2 cups (355 g) Yukon gold potatoes, cut into 1 inch cubes

Broth & Liquids

1 1/2 cups (355 ml) beef broth
18 ounces (510 ml) dark beer (like Guinness)
1/4 cup (66 g) tomato paste

Flavor Enhancers

2 teaspoons Worcestershire sauce
1 teaspoon sugar
1 teaspoon ground pepper
1/2 teaspoon dried thyme (or to taste)
1 bay leaf
1 ounce (28 g) bittersweet chocolate, chopped

Thickener

1/3 cup (42 g) flour

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Instructions

Prepare and Season Beef: Cut the beef chuck into 1 ½ inch chunks and generously season with salt and pepper. Set aside, allowing the seasoning to absorb while you prepare the other ingredients.
Cook Bacon: In a Dutch oven over medium heat, fry the bacon until crisp. Remove the bacon from the pan, crumble it, and set aside. Ensure the bacon fat remains in the Dutch oven for additional flavor when browning the beef.
Brown the Beef: In batches, brown the seasoned beef pieces in the bacon fat, avoiding overcrowding the pan to achieve a good sear. As each piece is browned, transfer it to the insert of your slow cooker. Once all beef is browned, add the crumbled bacon to the slow cooker as well.
Combine Broth and Tomato Paste: Whisk together the beef broth and tomato paste until smooth. Pour this mixture over the browned beef and bacon in the slow cooker, ensuring everything is evenly coated.
Add Vegetables and Seasonings: Add the chopped onions, minced garlic, sliced carrots and celery, cubed potatoes, Worcestershire sauce, sugar, ground pepper, dried thyme, and the bay leaf to the slow cooker. Stir to distribute the ingredients evenly.
Add Beer and Chocolate: Pour in the dark beer (such as Guinness) and sprinkle in the chopped bittersweet chocolate. Stir the stew to combine all ingredients, ensuring the chocolate is well distributed.
Slow Cook the Stew: Cover the slow cooker with its lid and set to cook on low for 8 hours. This extended cooking time allows the flavors to meld and the beef to become exceptionally tender.
Thicken the Stew: Once cooking is finished, remove the lid and carefully ladle 1 cup of liquid from the stew into a separate bowl. Add the flour to the bowl and whisk until smooth to create a slurry. Pour the slurry back into the slow cooker and stir thoroughly. Allow the stew to cook for another 5 minutes to thicken.
Finish and Serve: Remove and discard the bay leaf. Give the stew a final stir and serve hot, garnished with chopped parsley if desired.

Notes

If you prefer a milder thyme flavor, reduce the amount to ¼ teaspoon or adjust slowly to taste.
For easier prep, scrub, peel, and cut all vegetables the night before. Soak them in a cold water bath overnight (especially the potatoes) to prevent discoloration.
Using Guinness or another dry, dark beer enhances the stew’s depth, but feel free to substitute with your favorite stout.

Nutrition

Serving Size: 1/8 of recipe
Calories: 420
Sugar: 5 g
Sodium: 880 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 23 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 92 mg