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Slow Cooker Guinness Beef Stew with creamy Yukon potatoes, bacon, carrots and a rich tomato beef gravy, this is the perfect winter stew!

Guinness Beef Stew made in your crock pot is probably the most comforting and richest beef stew you’ll ever make. The addition of the beef base and the rich, dark Guinness beer makes this stew perfect for a day of curling up on the couch under a blanket.

I don’t usually cook with beer, but I am a huge fan of it in the crock pot, like with my Ultimate Slow Cooker French Dip Sandwiches and, more notably, one of my favorite recipes, the Slow Cooker Philly Cheese Steak Sandwiches. I find it is a quick and easy way to add a great depth of flavor to Ultimate Slow Cooker French Dip Sandwiches and, more notably, Ultimate Slow Cooker French Dip Sandwiches and more notably one of my favorite recipes, the Slow Cooker Philly Cheese Steak Sandwiches. I find it is a quick and easy way to add a great depth of flavor and a very unique savory flavor.

Can you make this dish without the Guinness? Yes, but I’d prefer to direct you to last week’s Ultimate Slow Cooker Beef Stew because I feel like you’ve got the directions and the balance in flavors already.

Why use Guinness in the Beef Stew?

You certainly don’t have to use Guinness, even with the glamour pour shot below. This post is not sponsored by them. I just find them the easiest stout beer to find in markets and convenience stores. Another good stout beer I love is from a company in my hometown called Strand Brewing Company.

Cooking Tips 

• Brown your beef, just like with the Ultimate Beef Stew! I used a chuck roast, seared it well on both sides, then trimmed and cut it into 2-3 inch chunks.
• Use Yukon Potatoes! They’re buttery, rich, and won’t fall apart after a long cooking day.
• I browned the beef in my cast iron skillet and got a good crust on both sides, with plenty of kosher salt and black pepper. If you have a slow cooker with an aluminum insert, I highly suggest browning it in the insert and saving all the browned flavor that stays in the pan for your stew.
• If you are not using a base, use beef stock instead of broth. It’s even more important to get a good sear on the meat, then deglaze the pan with the stock to ensure all the beef flavor comes with it.
• Instead of crushed or diced tomatoes, I use tomato paste. This minimizes liquids and adds a bold flavor.
• In a stew, you aren’t looking for the consistency of a soup, so minimizing added liquids is helpful. If using canned tomatoes instead of paste, drain the can.

Want to make this Guinness Beef Stew in the oven?

Brown the beef in a large Dutch oven before cubing (you can also cube before browning if you prefer). Then add the ingredients, mix well, and cook in a 325-degree oven for 3 hours.

Tools Used:
Slow Cooker: I love this slow cooker and how programmable it is. It has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. I browned the meat in the insert without losing much flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop-friendly insert, this is the most used pan in my kitchen. It’s heavy, keeps heat well, and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the chuck roast quickly. I use this tool EVERY time I cook something that requires flipping. It is amazing.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken, and vegetable versionsvegetable version of this Better Than Bouillon.