Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb beef chuck, cut in 1.5-inch cubes
- 2.5 tsp kosher salt + 1 tsp black pepper, divided
- 3 tbsp all-purpose flour, divided
- 2 tbsp vegetable oil
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced
- 3 large carrots, peeled and chunked
- 3 parsnips, peeled and chunked
- 1.5 lb baby Yukon Gold potatoes, halved or chunked
- 1.5 cups Guinness or other dry stout
- 3 cups low-sodium beef stock
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 6 thyme sprigs and 2 bay leaves
- 1 tbsp brown sugar (optional)
- 2 tbsp cornstarch + 2 tbsp cold water (slurry, as needed)
- 1/4 cup chopped fresh parsley
Do This
- 1) Pat beef dry; season with 2 tsp salt and 1 tsp pepper. Toss with 2 tbsp flour.
- 2) Sear beef in 2 batches in 2 tbsp oil over medium-high heat, 3–4 minutes per side. Transfer to slow cooker.
- 3) Sauté onions with 1/2 tsp salt, then garlic (30 seconds). Stir in tomato paste (1 minute). Sprinkle in remaining 1 tbsp flour.
- 4) Deglaze with stout; simmer 2 minutes. Add stock and Worcestershire; bring to a simmer.
- 5) Add carrots, parsnips, potatoes, thyme, bay, and brown sugar to slow cooker. Pour in liquid. Cook 8 hours LOW or 4–5 hours HIGH.
- 6) Discard herbs; thicken with cornstarch slurry on HIGH 10–15 minutes. Adjust salt; finish with parsley.
Why You’ll Love This Recipe
- Classic pub comfort: tender seared chuck and hearty root veg in a glossy, stout-rich gravy.
- Slow cooker ease: minimal hands-on time with big, cozy payoff.
- Balanced flavor: Guinness depth, beefy stock, tomato paste, and herbs for a rounded, not-bitter stew.
- Meal-prep friendly: reheats and freezes well; even better the next day.
Grocery List
- Produce: 2 yellow onions, 4 garlic cloves, 3 large carrots, 3 parsnips, 1.5 lb baby Yukon Gold potatoes, fresh thyme, flat-leaf parsley, 2 bay leaves
- Dairy: Optional unsalted butter (1–2 tbsp for finishing)
- Pantry: Beef chuck (3 lb), vegetable oil, kosher salt, black pepper, all-purpose flour, Guinness or other dry stout, low-sodium beef stock, tomato paste, Worcestershire sauce, brown sugar (optional), cornstarch
Full Ingredients
Beef and Aromatics
- 3 lb beef chuck, trimmed and cut into 1.5-inch cubes
- 2.5 tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 3 tbsp all-purpose flour, divided
- 2 tbsp vegetable oil
- 2 medium yellow onions (about 1 lb total), cut into 1-inch pieces
- 4 garlic cloves, minced
Root Vegetables and Herbs
- 3 large carrots, peeled and cut into 1.5-inch chunks on the bias
- 3 parsnips, peeled and cut into 1.5-inch chunks
- 1.5 lb baby Yukon Gold potatoes, halved (or regular Yukon Gold cut into 1.5-inch chunks)
- 6 fresh thyme sprigs (or 1.5 tsp dried thyme)
- 2 bay leaves
Liquids and Seasonings
- 1.5 cups Guinness or other dry Irish stout (12 oz)
- 3 cups low-sodium beef stock
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar (optional, to balance stout)
To Finish
- 2 tbsp cornstarch mixed with 2 tbsp cold water (use as needed to thicken)
- 1/4 cup chopped fresh flat-leaf parsley
- Optional: 1 tbsp unsalted butter for gloss
Step-by-Step Instructions
Step 1: Season and flour the beef
Pat the beef cubes very dry with paper towels for better browning. Toss with 2 tsp kosher salt and 1 tsp black pepper. Sprinkle 2 tbsp of the flour over the beef and toss again to coat lightly and evenly; this will help the stew thicken later without clumping.
Step 2: Sear in batches
Heat 1 tbsp oil in a large heavy skillet over medium-high heat until shimmering. Add half the beef in a single layer and sear without moving until deeply browned, 3–4 minutes per side. Transfer browned beef to the slow cooker and repeat with remaining 1 tbsp oil and beef. Browning develops fond (browned bits) that will flavor the sauce.
Step 3: Build the flavor base and deglaze
Reduce heat to medium. Add the onions and 1/2 tsp kosher salt to the skillet. Cook, stirring, until lightly golden and softened, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the tomato paste and cook, stirring, for 1 minute to lightly caramelize. Sprinkle in the remaining 1 tbsp flour and cook 30 seconds to remove raw taste.
Pour in the stout to deglaze, scraping up all the fond with a wooden spoon. Simmer 2 minutes to reduce slightly, then stir in the beef stock and Worcestershire. Bring just to a simmer.
Step 4: Load the slow cooker
Add the carrots, parsnips, and potatoes to the slow cooker along with the thyme sprigs and bay leaves. If using, sprinkle in the brown sugar to gently offset the stout’s bitterness. Pour the hot stout-stock mixture over everything, distributing the onions around the beef and vegetables. Cover.
Step 5: Slow cook until tender
Cook on LOW for 8 hours (about 200°F/93°C) or on HIGH for 4–5 hours (about 300°F/149°C), until the beef is fork-tender and the vegetables are cooked through but still hold their shape.
Step 6: Thicken and finish
Remove and discard the thyme sprigs and bay leaves. If the stew needs thickening, stir together the cornstarch and cold water, then stir the slurry into the stew. Switch the slow cooker to HIGH and cook, covered, for 10–15 minutes, until the sauce turns glossy and lightly coats a spoon. For extra sheen, stir in 1 tbsp butter. Taste and adjust seasoning with more salt and pepper as needed.
Step 7: Garnish and serve
Stir in the chopped parsley just before serving. Ladle into warm bowls and garnish with a little extra parsley on top. Serve with warm crusty bread or buttered soda bread to catch every drop of the rich, stout-kissed gravy.
Pro Tips
- Cut vegetables into large, even chunks (about 1.5 inches) so they stay intact during the long cook.
- Don’t skip the sear: deep browning builds flavor you can’t get any other way.
- Balance is key: tomato paste and a pinch of brown sugar round out the stout’s bitterness without making the stew sweet.
- Use low-sodium stock so you can season precisely at the end.
- For gluten-free: skip the flour on the beef and thicken only with cornstarch or arrowroot at the end.
Variations
- Mushroom Boost: Add 8 oz cremini mushrooms, halved, to the skillet after the onions; sauté until browned, then proceed.
- Lamb Version: Swap beef chuck for 3 lb lamb shoulder; cook times remain the same for a rustic Irish lamb stew vibe.
- Pressure Cooker Method: Sear as directed on Sauté, then pressure cook on High for 35 minutes with a 15-minute natural release. Add cornstarch slurry and simmer to thicken.
Storage & Make-Ahead
Refrigerate cooled stew in airtight containers for up to 4 days; flavors deepen by day 2. Reheat gently on the stovetop over medium-low heat until steaming. Freeze up to 3 months; for best texture, use waxy potatoes (Yukon Gold) and slightly undercook them if you plan to freeze. To make ahead, you can prep everything through Step 3, refrigerate overnight, then load the slow cooker cold and add 20–30 minutes to the cook time.
Nutrition (per serving)
Approx. 650 calories; 45 g protein; 34 g fat; 43 g carbs; 7 g fiber; 960 mg sodium. Nutrition values are estimates and will vary based on brands and any optional ingredients used.
