Another delicious Bored of Lunch recipe that I enjoy making in the slow cooker is this Irish Stew with Beef and Guinness, made with beef, Guinness, onions, carrots, and potatoes.

To make Irish Stew in your slow cooker or crockpot, simply combine all ingredients, and cook on high for 4 hours or low for 8-9 hours. The long cooking time allows flavors to meld beautifully.

If you’re not a fan of Guinness, don’t let that stop you. The alcohol cooks off, enhancing the gravy without leaving any beer taste behind.

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Can I Make This Recipe in Advance?

Yes, you can make this Beef and Guinness Irish Stew in advance. It tastes even better the next day as the flavors have more time to blend. Just cool it down, store it in the refrigerator, and reheat it thoroughly before serving.

Irish Stew with Beef and Guinness Ingredients

• 400ml Guinness
• 500g diced beef
• 1 onion, chopped
• 4 carrots, chopped with skin on
• A handful of fresh thyme
• 1 tbsp of tomato purée
• 2 to 3 beef stock cubes
• 600ml of boiling water (adjust less for a thicker stew)
• 1 tsp of curry powder
• 1 to 2 bay leaves
• 3 garlic cloves, chopped
• 7 potatoes, peeled and quartered
• Optional for thicker sauce: 1 heaped tbsp of cornflour mixed with 1 tbsp of water
• Fresh parsley, chopped for garnish (optional)
• Salt and pepper to taste

How To Make Irish Stew with Beef and Guinness

1. Start by gathering all your ingredients, ensuring everything is prepped for easy assembly.
2. In your slow cooker, combine the Guinness, diced beef, chopped onion, carrots, fresh thyme, tomato purée, beef stock cubes, curry powder, bay leaves, and chopped garlic thoroughly.
3. Next, add the quartered potatoes to the mixture in the slow cooker, spreading them evenly.
4. Pour the boiling water carefully over the ingredients, adjusting the volume to suit your sauce preference.
5. Stir everything together gently, then season with salt and pepper according to your taste preferences.
6. Set your slow cooker to high and let the stew cook for 4 hours, or alternatively, cook it on low for a longer period of 8-9 hours.
7. If you prefer a thicker sauce, incorporate the cornflour mixture during the last 30 minutes of cooking.
8. Before serving, lightly mash some of the potatoes directly in the sauce to help thicken it.
9. Finish by sprinkling chopped fresh parsley over the stew for garnish, if using, and serve while hot.

Recipe Tips

• Choosing Beef: Opt for chuck roast or stewing beef cut into chunks; these cuts break down beautifully and tenderize perfectly over the long, slow cooking process.
• Enhancing Flavor: Before adding beef to the slow cooker, brown it in a skillet for about 5 minutes; this caramelizes the surface, adding a rich depth to the stew.
• Managing Fat Content: Skim fat from the surface of the stew after cooking if you prefer a lighter dish; chilling the stew overnight makes this process easier as fat solidifies at the top.
• Potato Varieties: Use Yukon Gold or red potatoes for the best texture in slow cooking; they hold their shape well and have a buttery, creamy texture that enhances the stew.
• Thickening the Stew: For a naturally thicker stew, mash more potatoes into the sauce; alternatively, a roux can be made with equal parts butter and flour cooked together and stirred in.

Recipe Variations

• Meat Alternatives: Substitute lamb for beef to create a more traditional Irish stew; lamb offers a rich, robust flavor that pairs exceptionally well with the hearty ingredients.
• Beer Substitutions: Instead of Guinness, try a different dark stout or even a red ale for a change in flavor profile; each beer brings its unique notes to the stew.
• Root Vegetables: Add parsnips or turnips along with the carrots for additional sweetness and texture; these root vegetables make the stew more filling and nutritious.
• Spice It Up: Include a pinch of smoked paprika or a dash of Worcestershire sauce to introduce a subtle smokiness and complexity to the flavor balance of the stew.
• Herb Adjustments: Experiment with rosemary or sage instead of thyme for a different herbal note; each herb brings a unique flavor that can change the profile of your stew.

Is It Necessary to Brown the Beef Before Adding It to the Slow Cooker?

Browning the beef is not mandatory, but it is highly recommended. This process caramelizes the surface of the meat, adding depth to the stew’s flavor.

How Can I Thicken the Stew Without Using Cornflour?

To thicken the stew naturally, mash some of the cooked potatoes directly in the pot. Another method is to mix a tablespoon of butter with flour and stir it into the stew to create a roux.

What To Serve With Irish Stew

Serve your Beef and Guinness Irish Stew with vibrant sides like Scalloped Potato Bake, caramelized Brussels sprouts, sautéed mushrooms, 2 Ingredient Bread, and a simple green salad. You can also pair creamy mashed potatoes and steamed green beans for a complete meal.

How To Store Leftover Irish Stew

In The Fridge:

Store leftover Beef and Guinness Irish Stew in an airtight container to keep it fresh. I prefer to cool it quickly to room temperature before refrigerating. It can stay good for up to four days. Always reheat thoroughly before serving again.

In The Freezer:

You can freeze Beef and Guinness Irish Stew in sealed containers or heavy-duty freezer bags. I find it helps to portion the stew for easier thawing and reheating later. Use it within three months for the best quality. Remember to label it with the freezing date.

How To Reheat Leftover Irish Stew

Reheat your leftover Beef and Guinness Irish Stew by simmering it on the stove over medium heat until it’s heated through. This usually takes about 10-15 minutes. Stir occasionally to ensure even heating. If it’s too thick, add a bit of water or broth.

Check out More Slow Cooker Recipes:

• 5 Ingredient Slow Cooker Beef Stew
• Slow Cooker Parsnip And Carrot Soup
• Slow Cooker Tomato Soup With Fresh Tomatoes