Beef and Guinness Slow Cooker Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A comforting slow cooker stew simmered with tender beef, hearty root vegetables, and rich Guinness stout for deep, robust flavor. This Irish-inspired beef recipe, ready in about 500 minutes, pairs olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds stew beef chuck, cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 large, chopped yellow onion
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 2, chopped celery stalks
• 4, minced garlic cloves
• 1/4 cup all-purpose flour
• 12 ounces Guinness stout beer
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons, chopped fresh thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped, for garnish fresh parsley

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Toss 2 pounds beef chuck cubes in 1/4 cup all-purpose flour seasoned lightly with salt and pepper. Brown beef in batches for 3-4 minutes per side until deep golden, then transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large chopped yellow onion, 4 minced garlic cloves, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks. Sauté for 5 minutes until vegetables begin to soften.
3. Step 3: Transfer the vegetables to the slow cooker with the beef. Pour in 12 ounces Guinness stout beer, 2 cups beef broth, and 2 tablespoons tomato paste. Add 2 teaspoons chopped fresh thyme, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Step 4: Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and sauce thickens. Remove bay leaf before serving.
5. Step 5: Garnish with 1/4 cup chopped fresh parsley and serve hot with crusty bread or mashed potatoes.