Hearty and cozy, this stew is a set-it-and-forget-it comfort dish perfect for chilly evenings. This 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.
Ingredients:
– 2 lb. boneless beef chuck roast, cut into 2-inch pieces
– 1 Tbsp. plus 1/4 tsp. kosher salt, divided
– 1 Tbsp. neutral oil (such as canola)
– 2 Tbsp. tomato paste
– 3 medium garlic cloves, finely chopped (about 1 Tbsp.)
– 1 14.9 oz.-can Irish stout (such as Guinness)
– 1 1/2 lb. baby gold potatoes, halved
– 3 large carrots, cut on a diagonal into 2-inch pieces (about 3 cups)
– 2 tsp. cornstarch
– 2 tsp. Worcestershire sauce
– 2 Tbsp. chopped fresh flat-leaf parsley, for garnish
Instructions:
1. Toss beef with 2 tsp. 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.
2. Reduce heat in the skillet to medium; stir tomato paste and garlic into drippings. Cook, stirring constantly, until fragrant and tomato paste is starting to darken in color, about 1 minute. Add stout; cook, whisking often to scrape up browned bits from the bottom of the skillet, until reduced to 1 1/3 cups, about 5 minutes.
3. Pour stout mixture over beef in slow cooker; stir in 1 tsp. 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.
4. Whisk together cornstarch and Worcestershire sauce in a small microwavable bowl. Add 1⁄2 cup hot beef broth from slow cooker, whisking to combine. Microwave until thickened, about 30 seconds. Add another 1⁄2 cup hot beef broth to loosen; stir mixture into slow cooker. Stir in remaining 1⁄4 tsp. salt. Serve topped with parsley.
Additional tips: The stew can be prepared up to 4 days in advance; cool completely and store in an airtight container in the refrigerator. To freeze, store the cooled stew in portioned-out containers and freeze for up to 3 months; thaw overnight in the fridge and reheat gently on the stove or in the slow cooker.
