Hearty and cozy, this stew is a set-it-and-forget-it comfort dish perfect for chilly evenings. This hearty slow-cooker dish, inspired by a pub dinner, balances rich, savory depth with a subtle earthy sweetness from carrots and malty notes of stout. The beef becomes meltingly tender, while potatoes soak up the broth’s robust flavors without losing their structure. The broth is made with Guinness, tomato paste, and garlic. The reduced Guinness acts as a base for the sauce, enriched with juices from the beef and carrots. A final touch of parsley brightens the recipe, elevating its comfort-food essence. Starting this stew on the stove is imperative for building flavor and ensuring a balanced sauce; the rest is well worth the wait.
Use parsnips, turnips, or celery root along with carrots and potatoes for more earthiness, just don’t exceed the total weight of the veggies called for in the recipe. Serve with Irish soda bread, crusty baguette, or buttered rolls to soak up the broth.
To prepare, toss beef with salt in a large bowl. Heat oil in a large skillet over medium-high; add beef, in batches, and cook until browned on two sides, 2 to 3 minutes per side. Transfer to a 6-qt. slow cooker. Reduce heat in the skillet to medium, stir in tomato paste and garlic. Cook until fragrant and tomato paste darkens, about 1 minute. Add stout and cook until reduced, about 5 minutes. Pour stout mixture over beef in slow cooker; add salt. Top with potatoes and carrots. Cover and cook until beef is tender, 7 to 8 hours on low or 5 to 6 hours on high.
To finish, whisk cornstarch and Worcestershire sauce, stir into slow cooker to thicken the broth. Serve topped with parsley. This stew can be made ahead and kept in the fridge for up to 4 days, or frozen for up to 3 months.
