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I love this time of year! The excuse to use Guinness in as many recipes as I possibly can before St. Patrick’s Day. While I know I could make them year round I just seem to find the time between Valentine’s Day and St. Patrick’s Day prime Guinness recipe time. Today’s Slow Cooker Crock Pot Guinness Stew Recipe is the perfect comfort food for a chilly winter night.

Not only do you get to enjoy Guinness in your stew you also get the comforting mix of carrots, potatoes, and beef mixed in. Hello yum!

We fell in love with Ireland when we visited a few years ago. One of our favorite tours was this tour of the Guinness Storefront. I had no idea going into it what to expect, and it blew my mind. So many floors of history and beer information plus the top floor has an unbelievable view over Dublin.

If you love cooking with Guinness here are a few of our other recipes you might enjoy:

Guinness Chocolate Cake Recipe

Guinness Beer and Cheese Dip

Guinness Glazed Pecans

3 Ingredient Guinness Beer Bread

Slow Cooker Crock Pot Guinness Corned Beef and Cabbage

Slow Cooker Crock Pot Guinness Braised Short Ribs

You can make an entire meal with Guinness in every course! From appetizer to entree to dessert you are set for an amazing Guinness celebration.

Slow Cooker Crock Pot Guinness Stew Recipe

Ingredients

1lb                          Beef cubes
4 c                          Beef Broth
1/2 c                      Guinness Beer
2                              Potatoes, cut into bite sized pieces
2                             Carrots, cut into bite sized pieces
½                             Onion, sliced
2 Tbsp                   Tomato Paste
1 tsp.                     Garlic, minced
2 tsp                      Thyme, dried or 2 full sprigs, fresh
1 ½ tsp                  Salt
1 tsp                      Pepper
1 Tbsp                   Cornstarch (for slurry)
1 Tbsp                   Water (for slurry)

Flour mixture for the beef:
¼ C                         Flour
1 tsp                      Seasoning salt
½ tsp                     Garlic powder
½ tsp                     Pepper

Directions

1. In a bag, combine everything listed under “flour mixture for beef”.
2. In batches, drop pieces of beef into the bag and shake to coat evenly.
3. In a skillet, place the oil and heat. Drop the pieces of beef in and sear them on all sides, being sure not to overcrowd the pan. You may have to do this batches.
4. When everything is seared, place the beef into the slow cooker.
5. Add the remaining ingredients (except cornstarch and water) and cook on low for 5 – 6 hours or until the potatoes are cooked through and the beef is tender.
6. In the last 30 minutes of cooking, add the slurry of cornstarch, stir, and continue to let cook and thicken. Serve with great seedy bread with butter.

Slow Cooker Crock Pot Guinness Stew Recipe perfect for St. Patrick’s Day meals! Perfect winter crockpot comfort food with beef and veggies.

We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

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Slow Cooker Crock Pot Guinness Stew Recipe

Author: Tammilee

Ingredients

1 lb Beef cubes
4 c Beef Broth
1/2 c Guinness Beer
2 Potatoes cut into bite sized pieces
2 Carrots cut into bite sized pieces
½ Onion sliced
2 Tbsp Tomato Paste
1 tsp. Garlic minced
2 tsp Thyme dried or 2 full sprigs, fresh
1 ½ tsp Salt
1 tsp Pepper
1 Tbsp Cornstarch for slurry
1 Tbsp Water for slurry
Flour mixture for the beef:
¼ C Flour
1 tsp Seasoning salt
½ tsp Garlic powder
½ tsp Pepper

Instructions

In a bag, combine everything listed under “flour mixture for beef”.
In batches, drop pieces of beef into the bag and shake to coat evenly.
In a skillet, place the oil and heat. Drop the pieces of beef in and sear them on all sides, being sure not to overcrowd the pan. You may have to do this batches.
When everything is seared, place the beef into the slow cooker.
Add the remaining ingredients (except cornstarch and water) and cook on low for 5 – 6 hours or until the potatoes are cooked through and the beef is tender.
In the last 30 minutes of cooking, add the slurry of cornstarch, stir, and continue to let cook and thicken. Serve with great seedy bread with butter.