Dr. Tina's Blog

Slow-cooker Beef and Guinness Stew Recipe

This stew can be prepared a day or so in advance. Refrigerate it tightly covered. Remove and discard any congealed fat from the surface then reheat gently.

Slow-cooker Beef and Guinness Stewbeefstewrecipe


3 pounds boneless grass-fed beef chuck, trimmed, cut into 1 1/2-inch pieces

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 large (14 ounces) organic yellow onion, coarsely chopped

1 can (14.9 ounces) Guinness Draught beer

4 cloves garlic, chopped

1 carton (14 1/2 ounces) beef broth (homemade bone broth is great too)

1 tablespoon chopped fresh parsley

2 bay leaves

2 small sprigs fresh thyme or 1/4 teaspoon dried

1 parsnips, peeled, cut into 1-inch chunks

3 carrots, peeled, cut into 1-inch chunks

1/2 small rutabaga, peeled, cut into 1-inch chunks


1.  Add the beef, salt, pepper, onion, beer, garlic, broth, parsley, thyme, and bay, to the slow cooker.

2.  Cook on low until meat is tender, about 4 hours.

3.  Add potatoes, carrots and rutabaga. Cover; cook on high until tender, about 1 hour.

4.  Taste juices; adjust seasonings.

*If I am out at work for the day, I will add all ingredients together and set cooker for 5 hours.

Serves 8