Thick Irish Beef Stew Slow Cooker

Tiresome Cooker Guinness Beefiness Stew

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

Updated September 29, 2021

If molasses were a beer, it would be a Guinness stout—rich, thick, dark, caramel-y, securely flavorful. It is Ireland's most popular brew with, get this, more than than 10 million pints sold every twenty-four hour period around the globe. (That's a lot of beer!)

Elise Bauer

Guinness Everywhere

Effectually here in Sacramento, Guinness is a favorite for St. Patrick's Day, and yous tin observe stacks of Guinness displays at practically every shop that sells beer.

Naturally, Guinness has made its way into flavoring many dishes, including breads like our Guinness Bread with Molasses, and desserts similar our Chocolate Guinness Cake and Guinness Brownies, likewise as stews like this 1.

What's in This Beef Stew?

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

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

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

How to Melt for Tender Beefiness and Soft Vegetables

This stew we are making in a irksome cooker (though you could arrive in the oven also). The controlled low and slow cooking is perfect for tenderizing the flavorful but tough pieces of beefiness chuck roast, while keeping the root vegetables intact.

The trick is to brown the meat first, before adding to the deadening cooker. That manner you become all of the wonderful season from the browned meat in your stew.

How to Store Leftovers

Like many stews, this one is really better the second solar day (and fifty-fifty better the 3rd day). Leftovers tin be stored for up to five days or so, and can be gently reheated on the stovetop over medium heat or in the microwave.

You can freeze the leftover soup, but the potatoes and other root vegetables tend to break down when thawed and reheated. It will still taste expert reheated, but know that these vegetables will be softer.

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

Notation that dissimilar people have different sensitivities to biting flavors. If Guinness Stout tastes bitter to you, then the stew volition sense of taste bitter as well. If it doesn't taste bitter to you, the stew should non gustatory modality bitter.

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

• two tablespoons butter
• 2 pounds (900 chiliad) well marbled chuck beef roast, cut into 2-inch pieces
• Salt
• 2 cups chopped onion (well-nigh 1 large onion)
• 2 celery stalks, chopped
• two tablespoons tomato paste
• 1 pint (16 ounces, 475 ml) Guinness extra stout (brand certain you employ actress stout and not draught)
• 3 cups (700 ml) beefiness broth
• 2 big carrots, peeled and cut into chunks
• 3 to 4 parsnips, peeled and cut into chunks
• i/2 pound (280 g) celery root, potatoes, or very immature turnips, peeled and cut into chunks
• ii teaspoons dried thyme
• iv tablespoons chopped fresh parsley (optional)

1. Brown the beef, transfer to deadening cooker:

   Heat the butter in a large sauté pan over medium-loftier heat. Dark-brown the beef in the butter, starting with the fattiest pieces of meat, fatty side down in the pan. This will allow some beefiness fat to render out. Work in batches equally to non crowd the pan.

   Sprinkle salt over the beef equally it browns. One time browned on all sides, transfer the beef pieces into a half dozen-quart or larger irksome cooker.

   Elise Bauer

   Elise Bauer

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

   Add the onions and celery to the pan in which you lot just browned the beef. Sauté the onions and celery until they begin to brown at the edges, well-nigh 5 minutes.

   Elise Bauer

   Add the tomato plant paste and mix well. Cook for a minute or 2, then add a lilliputian of the Guinness, enough to go far easier for you lot to scrape upwards any browned bits at the bottom of the pan.

   Transfer the celery and onions into the slow cooker.

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

   Add the residue of the Guinness, the beef broth, carrots, parsnips, celery root, and thyme to the tiresome cooker. Add together 2 teaspoons of salt.

   Elise Bauer

   Elise Bauer

4. Cook in deadening cooker:

   Embrace and cook on "high" for 4 hours, or "low" for viii hours. When done, add more table 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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