Is slow-cooker Guinness beef stew Irish stew? Well, it’s definitely Irish in origin. Historically, any Irish stew started with potatoes, onions and water. If there was meat to throw in the pot, even better! But it was most often lamb or mutton (older, less tender sheep) because those were more available and not as valuable as cows. Eventually, beef made its way into stews, along with root vegetables like carrots, parsnips and turnips. Purists say a traditional Irish stew is made only with lamb, but you’ll find variations made with both lamb and beef today.

Using Guinness as a flavor enhancer is a no-brainer when it comes to making a rich and hearty stew. Those malty, sweet, coffee, chocolate, caramel and toasty notes that make the smooth stout delicious also add complexity to beef stew. There’s even a bit of smokiness that comes through. Once the stew cooks down, any alcohol and hoppy bitterness have subsided, making slow-cooker Guinness beef stew super gratifying.

Key Ingredients in Slow-Cooker Guinness Beef Stew

Let’s talk about what ingredients you need for this delicious beef stew.

Beef

Like most beefy braises, the best cut of meat for Guinness beef stew is chuck roast. Anything labeled “chuck” comes from the cow’s shoulder area; it’s sometimes also called blade roast, 7-bone roast or arm roast. Chuck is an affordable and lean cut of beef that’s known for a rich, beefy flavor, and it becomes super tender in low-and-slow braises. If you can’t find chuck, you can also use tri-tip roast, top round or bottom (rump) roast.

Vegetables

This Guinness beef stew features a good amount of vegetables like onions, carrots, potatoes and other root vegetables like parsnips. When deciding what type of potatoes to use for stew, think about how or if they break down. Starchy spuds like russets pretty much disintegrate in a long slow-cooker stew, but white and red potatoes hold their shape, making them perfect for stew (plus, you don’t have to peel them if you don’t want to). Yukon golds are great for stew, too.

Beer

While you can use any type of beer in this beef stew, Guinness is the preferred choice for its color and deep malty flavor. You’ll get both in the end result. But if you don’t have Guinness, any dark beer or ale will do, or even red wine or broth if you’re out of beer. Don’t feel bad about buying a whole six pack of stout just to use one bottle for stew—there are so many more recipes to make with Guinness.

Broth or Stock

The other important part of the braising liquid for beef stew is broth or stock. Beef broth or stock will add more beefy flavor, but chicken or even vegetable broth will do. Of course water also works in a pinch.

Aromatics

Like any soup or stew, some vegetables add more flavor rather than texture to the broth, including onions, celery and garlic. Herbs like thyme are equally important to the final taste.

Slow-Cooker Guinness Beef Stew Recipe

Ingredients

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
3 medium carrots, thinly sliced
2 medium onions, chopped
2 medium parsnips, peeled and thinly sliced
2 celery ribs, cut into 1-inch pieces
1 boneless beef chuck roast (about 3 pounds), cut into 2-inch pieces
1/2 cup all-purpose flour
1-3/4 teaspoons salt
3/4 teaspoon pepper
2 tablespoons olive oil
1 can (6 ounces) tomato paste
2 garlic cloves
1 bottle (12 ounces) Guinness stout or beef broth
1 can (14-1/2 ounces) beef broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
Minced fresh parsley

Directions

Step 1: Fill the slow cooker

Place all the vegetables into the pot, including the potatoes, carrots, onions, parsnips and celery.

Step 2: Add the beef

Combine the flour, salt and pepper in a shallow dish, then dredge the beef cubes in the seasoned flour. In a large skillet, heat the olive oil over medium-high heat and brown the beef on all sides in batches, but don’t cook it through. With a slotted spoon, add the beef to the vegetables in the slow cooker.

Step 3: Make the braising liquid

Reduce the heat to medium, and using the same skillet, add the tomato paste and garlic. Cook together, stirring for 1 minute. Next add the Guinness, and using a wooden spoon or spatula, scrape to loosen the caramelized brown bits, or the fond. That’s all flavor right there! Pour the whole mixture into the slow cooker, and stir in the broth and thyme.

Step 4: Cook low and slow

Like other slow-cooker beef recipes, cook, covered, on low until the beef and vegetables are tender, about seven to eight hours. Serve in big bowls garnished with parsley.

Tips for Making Guinness Beef Stew

How else can you make Guinness beef stew?

You can make this Guinness beef stew in a Dutch oven on the stove or in the oven, or in a pressure cooker. If using a Dutch oven, follow similar directions for this beef stew made on the stovetop or this one for oven beef stew. For a pressure cooker, follow the slow cooker instructions and cook on high for 40 minutes or until the meat is tender.

How do you thicken beef stew?

If your Guinness beef stew isn’t thick enough, you can make a slurry with equal parts flour and water whisked together until smooth. Add that to the stew and stir to prevent clumps. Let it cook a few minutes longer to let the flour mixture work its magic. Need more tips for making stew? We’ve got you covered.

How do you store slow-cooker Guinness beef stew?

Like other stews and soups, this beef stew only gets better the next day. It will keep in an airtight container in the fridge for up to four days. To reheat, place in a small saucepan on the stove and simmer over low to medium heat. You can also reheat it in the microwave. You can store Guinness beef stew in the freezer for up to three months. Make sure to thaw in the fridge overnight before reheating.

What do you serve with slow-cooker Guinness beef stew?

Chock-full of vegetables and beef, this is a meal unto itself. But you can’t go wrong with a nice green salad along with buttery dinner rolls, a nice crusty French loaf or Irish soda bread.

The post How to Make Slow-Cooker Guinness Beef Stew appeared first on Taste of Home.

Copycat Pasta Da Vinci

I fell in love with this high-protein dish at a restaurant and experimented until I could duplicate it at home. What’s so nice is that the sauce can be made ahead and be refrigerated or frozen. —Trisha Kruse, Eagle, Idaho

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Are they traditional? Not at all, but you get to combine all the spice and flavor of chicken fajitas with gooey cheese and soft, chewy bread rolls. What more could you want in a comfort food? So, without further ado, here’s how to make your own chicken fajita sliders tonight!

@ashleas_kitchen Chicken fajita bread roll sliders are the best 🤤!! #fyp #foryou #fypage #viralvideo #tiktok #viral #viraltiktokvideo #chickenfajita #fajitanight #breadrollslider #chickenfajitarecipe #fajitarecipe #fajitachicken #breadrolls #breadroll #mealidea #mealideas #midweekmeals #homecooking #airfryer #airfryertiktok #foodtok ♬ Miracle – Calvin Harris & Ellie Goulding

How to Make Air Fryer Chicken Fajita Bread Roll Sliders

To start, you’ll need a solid chicken fajita recipe to fill your sliders with. I’ve adapted this contest-winning, test-kitchen-approved version, which gets its complex flavors from lime juice, garlic, chili powder and cumin. Better yet, it can be made quickly in a skillet so that you can load up your chicken fajita sliders ASAP.

Ingredients

• 1/4 cup lime juice
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• 2 tablespoons olive oil, divided
• 1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium onion, sliced
• 1/2 medium red bell pepper, sliced
• 1/2 medium yellow bell pepper, sliced
• 1/2 medium green bell pepper, sliced
• 12 small bread rolls (we’re loving these rolls from Aldi!)
• 1 1/2 cups shredded Monterey jack cheese (or mozzarella, as Ashlea uses)
• Toppings of choice, such as salsa, sour cream, guacamole or cilantro

Directions

To make the chicken fajita sliders, you’ll need a skillet, a baking sheet and an oven or air fryer. Ashlea makes hers in an air fryer for ease, but if you don’t yet have one, your oven will yield an equally delicious meal.

Step 1: Prep the chicken fajitas

To start, combine the lime juice, garlic, chili powder, salt, cumin, oregano and one tablespoon of olive oil in a large bowl. Mix to combine, then add the chicken pieces. Toss to coat and let marinate for 15 minutes.

Step 2: Preheat the air fryer or oven

In the video, Ashlea turns her air fryer to 180 degrees Celsius. For us Americans, turn your air fryer or oven to 350 degrees Fahrenheit.

Step 3: Cook the fajita veggies

As the chicken finishes marinating, add the remaining 1 tablespoon of olive oil to a large skillet over medium heat. Once preheated, add the onion and bell peppers, season with a pinch of salt and cook until crisp-tender, about 4 minutes. Some char is nice for flavor.

Step 4: Cook the chicken fajitas

Remove the fajita veggies to a plate, then add the seasoned chicken fajita mixture to the same pan. Sauté until no longer pink inside, about 4 minutes. Turn off the heat and add the fajita veggies back into the pan.

Step 5: Prep the sliders

Cut the tops off the bread rolls and dig out to the middle to make a small bread boat. Sprinkle half of the cheese into the bottom of the roll, then fill most of the way with the chicken fajita mixture. Top with the remaining cheese.

Step 6: Bake the chicken fajita sliders

Bake the chicken fajitas sliders for about 8 minutes, or until the cheese is melted and slightly browned and the bread is warm.

Step 7: Serve!

To serve the chicken fajita sliders, Ashlea adds chips (french fries) and a sauce made of one part chili sauce to one part mayonnaise. For a more cohesive flavor profile, I’d suggest serving the fajita bread sliders with salsa, sour cream, guacamole and cilantro. Then add a basic side salad to round out your nutrients. Bon appétit!

Flavorful Fajita Recipes You'll Love

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Baked Chicken Fajitas

I can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. —Amy Trinkle, Milwaukee, Wisconsin

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Fabulous Fajitas

I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. —Janie Reitz, Rochester, Minnesota

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Flavorful Chicken Fajitas

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky

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Squash Fajitas with Goat Cheese

When we visit New Mexico, we always try new and exciting cuisine. The last time we were there, I tried a couple of traditional foods with new twists, like pumpkin tamales and goat cheese enchiladas. With an abundance of squash and onions coming out of the garden, I wanted to create a new and healthy fajita. This is a great meatless dish. —Debra Keil, Owasso, Oklahoma

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Steak Fajitas

Zesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah

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Skillet Chicken Fajitas

Fresh flavor with a flair describes this quick and easy recipe. Fajitas are just right for hot summer evenings when you want to serve something fun and tasty, yet keep cooking to a minimum. Try topping them with sour cream, guacamole or both. —Lindsay St. John, Plainfield, Indiana

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Fajita Burger Wraps

This combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. —Antonio Smith, Canal Winchester, Ohio

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Busy-Day Chicken Fajitas

When I don't have much time to cook supper, slow-cooker chicken fajitas are a flavorful way to keep my family full and satisfied. If you aren't cooking for young tastes, try spicing things up with medium or hot picante sauce. —Michele Furry, Plains, Montana

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Simple Grilled Steak Fajitas

After moving to a new state with two toddlers in tow, I came up with effortless fajitas. They make an easy weeknight meal on the grill or in a cast-iron skillet. —Shannen Mahoney, Odessa, Missouri

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Fajitas in Pitas

For a weekend lunch with company, we grill chicken and peppers to stuff inside pita pockets. The dressing doubles as a grilling sauce and a sandwich spread. —Clara Coulson Minney, Washington Court House, Ohio

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