Slow Cooker Guinness Beef Stew

Slow Cooker Guinness Beef Stew

Tender beef cooked long and slow in a beer-boosted broth with lots of vegetables makes for one delicious helping of slow cooker Guinness beef stew.

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Top o’ the mornin’ to ya! I can’t seem to get through March without sneaking in a little taste of the cuisine of my ancestors. (Well, one ancestor, at least: I’m Irish-Scottish-Austrian-Hungarian in equal measures.)

America is just one big mixing bowl from all around the world, and we happily celebrate everyone’s holidays, even if we do put our own twist on the day (such as dyeing the Chicago River green and drinking green beer — decidedly American doings).


  • 2 tablespoons all-purpose flour
  • 2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 pound stewing beef or chuck, cut into bite-sized chunks (e.g., 1" strips)
  • 2 to 3 cups beef broth
  • 1/4 - 1/2 cup beer (Guinness or other stout or lager)
  • 1/4 cup red wine
  • 1 large yellow or white onions, chopped coarsely (1" strips)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire or soy sauce
  • 2 bay leaves
  • 2 to 3 large carrots, sliced into 1/4" rounds
  • 1/2 pound new red potatoes, cut into bite-sized chunks (about 1")
  • 6 ounces cremini mushrooms, thickly sliced
  • Salt and pepper, to taste
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