Best 6 Crock Pot Guinness Beef Stew Recipes

GUINNESS BEEF STEW IN A CROCK POT

Steps:

• 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. Sauté 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 sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, 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!
• *Tony Chachere's and Mrs. Dash are my "go-to" seasonings for everything. You can use your favorite if these are not available.

SLOW COOKER GUINNESS BEEF STEW

Steps:

• Cook in slow cooker: Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

SLOW COOKER GUINNESS® BEEF STEW

Steps:

• Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.
• Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.
• Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
• Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
• Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.
• Cook on High until potatoes are tender, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
• Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

SLOW COOKER GUINNESS BEEF STEW

Steps:

• In a large pan, heat olive oil over medium high heat. Turn slow cooker on*.
• In a large bowl, toss beef together with salt, pepper, and flour to coat. Add to the pan and cook until all sides of the chunks are browned (about 8 minutes).
• While beef is browning, add potatoes, carrots, parsnips, onion, garlic and tomato paste to the slow cooker. Stir to coat.
• Add browned beef, beef broth, and Guinness to the slow cooker and stir to combine.
• Cook for 3-4 hours on high, 8-10 hours on low. Add salt and pepper to taste and serve with a pint of Guinness.

CROCK-POT GUINNESS BEEF STEW

Steps:

• Heat oil in large skillet. Toss beef, flour, salt & pepper in zip-lock bag until beef is thoroughly coated. Add to hot oil and sear beef chunks on all sides until browned. Set beef in crock-pot.
• Using same pan, heat additional oil and add vidalia onions, paprika, garlic and sautee until onions translucent and reddish brown. Add red wine (approx. 2 cups or so) and bring to a boil. Cook for approximately 5 minutes and then add about half jar tomato sauce. Sprinkle in thyme and sugar (if necessary), to taste. Bring to a boil once again, cook for another 5 minutes.
• While sauce is cooking, add Worcestershire sauce, celery, shallots, garlic, parsley, bay leaves, carrots, squash & potatoes to crock-pot on top of seared beef. I usually add them in this order. Once tomato-wine sauce is ready, add to crock-pot along with french onion soup and then lastly, the Guinness beer. Gently stir, allowing liquids to reach throughout.
• Cook on high setting approximately 6+ hours, then on low for another 2 hours. Stew should be just about done when meat begins to fall apart upon stirring and also when squash and potatoes have reduced in size. You may need to mash meat with wooden spoon to loosen, if necessary.
• If sauce hasn't thickened enough, add starch (premixed with a little water) to stew, stir and cook on low until it is as thick as desired. If too dry, add more Guinness. Stir in sweet peas (optional), before serving. Enjoy!

SLOW COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM

Steps:

• In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
• Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.
• Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.
• When ready to serve, add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme sprigs.
• Make the horseradish sour cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in low bowls with a spoonful of the horseradish sour cream on top.