The Best Slow Cooker Guinness Beef Stew
Nothing fills up your belly better than a hearty beef stew. Our Guinness version, with its robust flavor, is a crowd pleaser.
Servings Prep Time
6servings 20minutes
Cook Time Passive Time
15minutes 7-8hours
Servings Prep Time
6servings 20minutes
Cook Time Passive Time
15minutes 7-8hours
  • 4 slices thick-cut baconchopped
  • 2pounds beef tips or stew meatcut into bite-sized pieces
  • 1/4cup all purpose flour
  • 1 onionroughly chopped
  • 4cloves garlicminced
  • 1pound potatoeschopped (about 2 large potatoes)
  • 3 large carrotschopped
  • 3-4 sprigs fresh thyme
  • 2 bay leaves
  • 1small can (15 ounces) diced tomatoes
  • 1bottle (11 ounces) Guinness stout
  • 4cups (32 ounces) Beef stock or broth
  • Salt and Pepperto taste
  1. Place the chopped bacon in a large pan over medium heat and cook, stirring constantly, until most of the fat renders and the pieces are slightly crispy. Remove to a plate lined with paper towels, leaving the bacon grease in the pan. Keep the pan heated.
  2. In a large sealed bag, or in a bowl, combine the flour with a little salt and pepper. Mix in the beef tips to evenly coat them in the seasoned flour. Remove the beef and add the pieces to the pan with the bacon grease. Sear the beef until all sides are browned and crispy.
  3. Once the beef tips are seared, remove from the pan and place in your slow cooker. In the same pan, saute the chopped onions until slightly softened. If the pan seems dry, add a splash of beef broth. Mix in the garlic, cooking for one more minute. Add the onion and garlic to the slow cooker with the beef tips.
  4. Add the chopped potatoes, carrots, bay leaves, thyme sprigs, and reserved bacon in the slow cooker. Pour in the bottle of Guinness, can of diced tomatoes, and beef stock. Mix everything together.
  5. Secure the slow cooker lid and cook on low for 7-8 hours, until the broth has thickened slightly, and the beef and vegetables are tender.
  6. Remove the bay leaves and thyme sprigs before serving. Enjoy!
Recipe Notes

Original recipe by Ashley Martell.