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This slow cooker Guinness beef dish makes your kitchen smell incredible. Just toss everything in before work, then come back to loads of melt-in-your-mouth beef swimming in a rich, flavorful gravy. It’s all comfort, super easy, and totally hits the spot when you want something filling without a fuss.
I still remember my first go at this on a cold Saturday night. My family kept peeking into the kitchen, hungry and curious. Now, every year, it’s what my dad asks for on his birthday and everyone cheers when it’s on the menu.
Bold Ingredients
- Boneless beef chuck: Go for some nice marbled chunks so you get the tender bites
- Bay leaf: Slips in some mellow background flavor (fish it out at the end)
- Dark beer like Guinness: You’ll want a regular stout to get that classic rich color and taste
- Bittersweet chocolate: Break up a little to melt in easily—trust, it makes everything extra deep, not chocolatey
- Salt and pepper: Don’t be shy—this is your flavor builder in every layer
- Bacon: Toss it in for a hit of smoky goodness and even more savoriness
- All purpose flour: Whisk in at the end to make everything thick and just the right texture
- Carrots and celery: Go for bright and sturdy; these bring natural sweetness and earthiness to the stew
- Onions: Yellow onions are perfect—they turn sweet and mellow as things simmer away
- Beef broth: Builds a savory base—choose low sodium if you want to tweak seasoning
- Worcestershire sauce: Don’t skip this—brings that cozy umami edge
- Yukon gold potatoes: Creamy and they hold up beautifully, no falling apart
- Tomato paste: Adds a hit of tang and makes the gravy extra tasty
- Garlic: Grab fresh cloves for the best punch of flavor
- Ground pepper and dried thyme: These give an extra cozy, herby layer
- Sugar: Just a sprinkle knocks back the tang from tomatoes and beer
Simple Steps
- Final Stir:
- Take out the bay leaf and toss it. Give everything a good swirl, taste, and add more seasoning if you want. Ladle it up and soak in those amazing smells.
- Thicken It Up:
- Scoop out about a cup of hot stew sauce, then whisk in the flour until no lumps. Slowly pour this mix back into the slow cooker, stir, and let it bubble for another five minutes so it thickens up and gets silky.
- Let It Do Its Thing:
- Plop the lid on, set to low, and walk away for eight hours. The stew will get super tasty and the meat goes beautifully tender.
- Add Beer and Chocolate:
- Carefully pour in your Guinness and scatter in the chopped chocolate. These both dissolve in as it cooks, layering on loads of savoriness you can’t really put your finger on—so nice!
- Veggies Go In:
- Onions, garlic, carrots, celery, and potatoes all pile in on top. Sprinkle over the thyme, sugar, pepper, Worcestershire, and the bay leaf last. Try to spread stuff so it cooks evenly.
- Add the Sizzle:
- Pour that flavorful broth and tomato paste into the pan, scraping up all the tasty browned bits. Dump this into the crock with the beef and bacon.
- Brown All the Beef:
- Sear the beef pieces a few at a time in the bacon fat—you want them nicely browned. When they're ready, pop them into the slow cooker and do it again until it’s all done.
- Crisp the Bacon:
- Start bacon in your Dutch oven till it’s crispy. Pull out the bacon bits, but let the fat hang out—you’ll want it to brown the beef in the next step.
- Get Beef Ready:
- Cut your meat into big, even pieces (about inch and a half). Shower with salt and pepper. This makes sure each bite gets a good sear and tons of flavor.
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The best part, honestly? That tiny bit of chocolate you toss in. People never guess what makes the sauce so rich, but it’s the real secret. My kids always laugh, saying they can tell, then go back for another big helping. This has turned a lot of friends into stew fans after just a taste at my table.
Storing Tips
Keep extra stew in an airtight box in the fridge for three or four days—it’ll only get yummier. Warm it up gently on the stove or zap it for a quick lunch. To stash in the freezer, let it cool first, then pack in containers and freeze for up to three months. Thaw in the fridge overnight, then warm it up slow for best results.
Easy Swaps
No Guinness on hand? Any dark stout does the trick! Want it booze-free? Just use more beef broth and a splash of coffee. Try parsnips or rutabagas instead of carrots for a new spin. Skip the bacon by swapping in a tablespoon of olive oil for browning. If Yukon golds are out, red potatoes step in seamlessly.
Ways to Serve
Scoop up big bowls and grab some crusty bread or a hearty roll—they’re perfect for dunking. Mashed potatoes under the stew soak up all that tasty sauce too. Go bright by sprinkling some chopped parsley or plopping a spoon of sour cream on top. Some nights, I throw in a handful of frozen peas at the finish for an extra pop of sweetness and color.
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Irish Tradition
This hearty Guinness stew is a staple in Irish kitchens, perfect for warming up when it’s cold outside. Families used to make it with lamb or mutton, but beef’s just as common now since it’s easy to grab. The beer is a nod to Ireland’s long brewing roots and makes the meat tender over hours of slow cooking.
Frequently Asked Questions About Recipes
- → Which beef is best to use?
Grab boneless beef chuck, since it gets nice and tender when it cooks all day and soaks up tons of flavor from everything else.
- → Can I swap the beer for something else?
Guinness really makes this dish, but you can switch it out for another dark stout and still get that deep, rich taste.
- → What's the trick for a thicker stew?
When things are almost done, take out a scoop of broth, blend it with flour, then pour it back in and let it cook till it thickens up.
- → How can I get things ready ahead of time?
Cut up your veggies and keep them soaking in cold water in the fridge so they're ready to go in the morning. Then just toss everything into the slow cooker.
- → Can I skip the bacon part?
If you want to leave out bacon, go right ahead—or swap in pancetta or smoked sausage for a little smoky punch instead.