Slow Cooker Guinness Beef Stew (Video Guide)

Slow cooker Guinness beef stew is a hearty, comforting dish that’s ideal for a cozy St. Patrick’s Day meal. With a pint of Guinness, seasoned chunks of beef, and everyday vegetables and herbs, this recipe is simple to assemble and delivers rich, deep flavors. Instructions for both the slow cooker and Instant Pot are included so you can choose the method that fits your schedule.

Table of Contents

Ingredients For Guinness Beef Stew

Beef: 2 pounds of beef cut into chunks. Beef stew meat works well, but sirloin, chuck roast, brisket, or other roasting cuts can also be used. Tougher cuts become tender with long, slow cooking.
Guinness Beer: A pint of Guinness provides a deep, malty flavor that defines this stew.
Potatoes: Use your preferred potato—red, Yukon Gold, or russet all work. Chop into bite-sized pieces.
Carrots, celery, onion, garlic: Classic aromatics that add texture and savory depth.
Seasonings: Keep it simple with salt, black pepper, and dried thyme.

How To Make Guinness Stew In The Crock-Pot

Slow Cooker Method

Add all ingredients to the slow cooker and stir to combine.
Cook on HIGH for 3–4 hours or on LOW for 6–8 hours, until the beef is tender and the vegetables are cooked through.

Instant Pot Method

Select Sauté on the pressure cooker. When hot, add oil and brown the beef a few minutes per side. Remove and set aside.
Add onion, carrots, and celery and sauté until softened, about 5–7 minutes. Stir in garlic and cook one more minute, then turn off Sauté.
Pour in the Guinness and beef broth, scraping the pot bottom to deglaze and lift any browned bits.
Return the beef to the pot, then add potatoes, salt, thyme, and pepper. Stir to combine.
Close the lid, seal the valve, and cook on HIGH pressure for 20 minutes. When done, perform a quick release.

overhead shot of uncooked Guinness beef stew in a black slow cooker — before

overhead shot of cooked Guinness beef stew in a black slow cooker — after

FAQs & Tips

What type of beer should you use?

Guinness is the classic choice because its roasted, malty notes complement beef beautifully. If you prefer not to use beer, substitute an extra 2 cups of beef broth—your stew will still be flavorful.

What cut of beef should you use?

Beef stew meat is convenient, but other options include sirloin, chuck roast, rump, round, or brisket. Slow cooking or pressure cooking will tenderize tougher cuts, making them suitable for this recipe.

Can you turn this into a soup?

Yes. To make a soupier version, add about 2 extra cups of beef broth for a thinner, more broth-forward result.

Can you make this Whole30 compatible?

Yes—omit the Guinness and use all beef broth instead. The rest of the ingredients are Whole30 friendly.

How do you store leftover stew?

Refrigerate leftovers in an airtight container for 3–4 days. To freeze, cool completely, then pack in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating, or reheat directly in a slow cooker or Instant Pot on a low/warm setting until warmed through.

What size slow cooker should you use?

A 6-quart slow cooker is a good choice for this recipe, providing enough space for the beef and vegetables to cook evenly.

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