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Guinness Irish Beef Stew with Potatoes and Cabbage
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Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, cut into 1-inch cubes
  • 2 cups chopped green cabbage
  • 2 carrots, sliced
  • 1 bottle (12 ounces) Guinness stout
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Season the beef cubes with salt and pepper. Heat a large skillet over medium-high heat and brown the beef in batches until all sides are seared. Transfer the beef to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet and cook for 2 minutes until softened. Stir in the flour and tomato paste, then pour in the Guinness to scrape up any browned bits.
  • Transfer the onion mixture to the slow cooker. Add the potatoes, cabbage, carrots, beef broth, thyme, and bay leaves.
  • Stir everything to combine, cover, and cook on low for 8 hours until the beef is fork-tender.
  • Remove the bay leaves, taste and adjust salt and pepper if needed, then stir in the chopped parsley just before serving.

Notes

For the best texture, cut the cabbage into larger chunks so it holds its shape during the long cook time. If the stew tastes too bitter from the Guinness, a small pinch of brown sugar stirred in at the end balances it without changing the overall profile. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet