Slow Cooker Guinness Beef Stew

This Slow Cooker Guinness Beef Stew is perfect for the cold weather that’s just around the corner. There’s nothing better than snuggling up by the fire with a piping hot bowl of stew!

Once summer starts to wind down, I find myself craving something hearty, warm, and delicious. And this is where I find myself coming back to this beef stew recipe over and over again. Packed full of chunks of beef and vegetables, it’s one soup recipe that you’re going to love.

You can even make up a bunch of this ahead of time and freeze for later if you want! Planning ahead is always a good idea!

The great part about this slow cooker recipe is that it’s super simple and easy to make. Gather up the list of ingredients below to get started!

Ingredients needed for slow cooker beef stew

Beef Ingredients:
1- 2 lb beef chuck roast (trimmed and cut into 1 – 2-inch chunks)
1/3 C flour
2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp Italian Seasoning

Stew Ingredients:

olive oil
1 med. onion (cut into large chunks)
4 cloves garlic (minced)
6 TBSP tomato paste
4 med Russet potatoes (peeled and chopped into 1-inch chunks)
3 medium carrots, peeled and cut into slices
2 ribs celery, chopped
1-2 tsp Worcestershire sauce
2 tsp Italian Seasoning
1 bay leaf
5 C beef broth
water (enough to cover the vegetables)
2 TBSP fresh chopped parsley (garnish)
Salt and pepper (to taste)
add in a tad bit of Guinness Beer for flavor (optional)

guinness beef stew

How to make beef stew in your slow cooker

Add the flour, salt, pepper, onion powder, and Italian seasoning into a large Ziploc bag.

Add the beef chunks.

Shake the Ziploc bag well to make sure that the beef chunks are well coated.

In a large skillet on medium-high heat, add cooking oil and brown the meat on all sides. (Meat will not be cooked through.)

Transfer browned meat to a slow cooker.

Add the tomato paste to the slow cooker over the beef.

Add the potatoes, carrots, celery, Worcestershire sauce, Italian seasoning, bay leaf, beef broth.

Stir to combine.

Add water – if needed to cover the vegetables.

Cook on low for 5 to 7 hours or high for 3 to 4 hours.

Stir about halfway through.

Continue to cook until potatoes are tender and meat is cooked through.

Add salt and pepper if necessary.

Serve hot with fresh parsley.