Coat the beef pieces in a mixture of salt, pepper and flour. Heat up 1 teaspoon of oil in a large skillet/frying pan and brown the meat on all sides (about 4-5 minutes) before transferring it into the slow cooker.
In the same skillet/frying pan, heat the rest of the oil and sauté the celery, leek and onion for about 3–4 minutes. Then stir in minced garlic and sauté for a further minute. Turn off the heat and transfer the sautéed veggies into the slow cooker.
Add the rest of the ingredients and give everything a good mix before covering with lid.
Cook on HIGH for 3-4 hours or on LOW for 7-8 hours.
Taste and add more seasoning, if needed.
I used ready-packaged beef chunks but you can buy chuck meat and cut it yourself.
This recipe fits in a 4-quart/4-liter slow cooker.
Beef stock can be substituted with chicken stock/vegetable stock/broth.
I highly recommend cooking this stew on the low setting to achieve the best flavors.
This stew is quite thick so if you prefer more liquid, add an extra ½ cup to 1 cup of stock.
You can reduce the amount of potatoes, if you prefer.
Parsnip can be omitted.
Cornstarch can be added to thicken the stew, if preferred.
For more tips and detailed information I recommend checking out the whole post.
Course: Dinner, Lunch, Main Course
Keyword: Crock Pot Stew Recipe, Slow Cooker Beef Stew Recipe
Slow Cooker Guinness Beef Stew
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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