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–+ servings
One bowl of slow cooker beef and Guinness stew.
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5 from 4 votes

Slow Cooker Beef & Guinness Stew with Root Vegetables

This Slow Cooker Beef and Guinness Stew is a rich, hearty comfort meal made with tender chunks of beef simmered in a flavourful stout gravy with root vegetables, cabbage and peas.
Prep Time45 minutes
Cook Time8 hours
Course: Dinner, Main Course
Cuisine: American, Irish
Servings: 6 servings
Calories: 646kcal
Author: Andrea Mut

Equipment

  • 1 7 qt slow cooker
  • 1 mixing bowl
  • 1 Chef's knife
  • 1 vegetable peeler
  • 1 large skillet

Ingredients

  • 4 tablespoon olive oil, divided
  • 1150 g (2.5 lbs) stewing beef, cut into 1½-inch chunks
  • ½ teaspoon each salt and black pepper
  • 2 tablespoons plus ¼ cup all-purpose flour
  • 2 large cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons brown sugar, packed
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon onion powder
  • ½ teaspoon instant espresso powder
  • ½ teaspoon dried thyme
  • 2 cups Guinness or other stout beer
  • 2 cups beef broth
  • 1 kg (2 lbs) root vegetables such as carrots, parsnips, rutabaga, potatoes, celery root or turnips, peeled and cut into 1 to 2-inch pieces
  • 2 cups sliced or chopped green cabbage, about ¼ small cabbage
  • 1 cup frozen green peas
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • ¼ cup fresh parsley, chopped (optional for garnish)

Instructions

  • In a large mixing bowl, toss the beef cubes with 2 tablespoons of flour, salt and pepper until coated. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Working in batches, add the beef and let brown on at least 2 sides, about 2 minutes per side. Browning on 2 sides is sufficient for building flavour but you can also brown on all sides if you have more time. Transfer beef to the slow cooker.
    1150 g (2.5 lbs) stewing beef, cut into 1½-inch chunks
  • Reduce heat to medium-low. Into the same skillet add remaining oil, garlic, tomato paste, brown sugar, cocoa, onion powder, espresso powder and thyme. Cook for 1 to 2 minutes, stirring constantly, until everything is well combined and fragrant. Reduce heat further, or remove the pan temporarily, if starting to burn.
    2 large cloves garlic, 2 tablespoons tomato paste, 2 teaspoons brown sugar, 1 teaspoon unsweetened cocoa powder, 1 teaspoon onion powder, ½ teaspoon instant espresso powder, ½ teaspoon dried thyme
  • Add remaining ¼ cup flour and cook, stirring and scraping up the brown bits from the bottom, until a dry paste forms, about 1 minute.
  • Stir in the beer and broth. Increase the heat to high and bring to a boil. Stir constantly to lift any browned bits from the bottom of the pan and continue to boil until it is thickened, about 1 minute. Taste and add salt and pepper as needed.
    2 cups Guinness or other stout beer, 2 cups beef broth
  • Add the sauce to the slow cooker along with the root vegetables. Stir to combine. Cover and cook on low for 2 hours.
    1 kg (2 lbs) root vegetables such as carrots, parsnips, rutabaga, potatoes, celery root or turnips, peeled and cut into 1 to 2-inch pieces
  • Add the cabbage and stir to combine. Cover and continue cooking on low for about 6 hours or until the beef and vegetables are tender.
    2 cups sliced or chopped green cabbage,
  • Stir in peas, Worcestershire and lemon juice and cook for 5 more minutes or until peas are warmed through. Taste and season with more salt and pepper and lemon juice if necessary. Serve in bowls or pasta dishes with mashed potatoes, rice or crusty bread and garnish with fresh parsley if desired.
    1 cup frozen green peas, 1 tablespoon Worcestershire sauce, 1 teaspoon lemon juice

Notes

  1. If you plan to be out of the house while the stew cooks you can add the cabbage with the other root vegetables keeping in mind the texture will be softer. 
  2. How to make this recipe without a slow cooker: If you prefer to cook this stew in the oven instead of a slow cooker, follow the recipe as written using a large Dutch oven or heavy oven-safe pot. After preparing the sauce and adding the root vegetables, cover the pot and transfer to a 325°F (160°C) oven. Cook for 1½ hours, then stir in the cabbage and continue cooking about 1 hour longer, or until the beef and vegetables are tender.
    Stir in the peas, Worcestershire sauce and lemon juice during the last 5 minutes of cooking. Taste and adjust seasoning before serving.
  3. Storage: Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. 
  4. For ingredient substitutions see the post above. 
  5. Nutritional info is an estimate only using an online calculator. 

Nutrition

Serving: 1serving | Calories: 646kcal | Carbohydrates: 38g | Protein: 68g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 947mg | Potassium: 1311mg | Fiber: 12g | Sugar: 9g