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Slow Cooker Beef and Stout Stew


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  • 1 1/2 lb yukon gold potatoes, peeled and cubed
  • 1 lb carots, peeled and coarsely chopped
  • 1 lb parsnips peeled and coarsely chopped
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 2 bay leaves
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 3 lb stewing beef cubes
  • 4 strips thick-sliced bacon, chopped
  • 1 1/2 cups stout beer
  • 3/4 cup sodium reduced beef broth
  • 2 tsp worcestershire sauce
  • 1/3 cup all-purpose flour
  • 1 cup frozen peas


Servings 6
Preparation time 20mins
Cooking time 27mins


Step 1

In slow cooker, combine potatoes, carrots, parsnips, celery,onion, thyme, bay leaves, salt and pepper.
Top with beef and bacon

Whisk together stout, broth, 1/2 cup water and worcestershire sauce; pour over beef.
Cover and cook on low until beef and vegetables are tender, 7 hours. Discard bay leaves.

Whisk flour with 1 cup of the cooking liquid until smooth; whisk into slow cooker. Stir in peas; cook covered, on high until thickened, about 30 minutes.

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