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Cozy Slow Cooker Guinness Beef Stew Recipe with Creamy Colcannon Mash

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A hearty and comforting Irish-inspired slow cooker beef stew made with Guinness stout, tender beef chunks, and root vegetables, paired with a creamy colcannon mash enriched with sautéed cabbage and scallions.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 12 oz Guinness Stout
  • 2 cups beef broth
  • 3 medium carrots, peeled and sliced into 1/2-inch rounds
  • 2 celery stalks, sliced thinly
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3–4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves (optional)
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (30g) for dredging
  • 2 tablespoons olive oil
  • For the creamy colcannon mash:
  • 2 pounds russet potatoes, peeled and chopped
  • 2 cups green cabbage, thinly sliced
  • 3 scallions, chopped
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup whole milk or cream (120ml)
  • Salt and pepper to taste

Instructions

  1. Prep your ingredients: cut beef into cubes, slice carrots and celery, dice onion, mince garlic, chop cabbage and scallions, peel and chop potatoes.
  2. Toss beef cubes in seasoned flour (salt and pepper). Heat olive oil in a large skillet over medium-high heat and brown beef in batches for 3-4 minutes per side until caramelized. Transfer beef to slow cooker.
  3. In the same skillet, sauté onions and garlic until softened (about 3 minutes). Stir in tomato paste and cook for 1 minute. Pour mixture into slow cooker over beef.
  4. Add carrots, celery, beef broth, Guinness stout, Worcestershire sauce, thyme sprigs, and bay leaves to slow cooker. Season with salt and pepper and stir gently to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef is fork-tender and stew thickened. If stew is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook on high for 15 more minutes to thicken.
  6. While stew cooks, boil potatoes in salted water until fork-tender (15-20 minutes).
  7. Sauté cabbage and scallions in 1 tablespoon butter over medium heat until softened and slightly caramelized (about 8 minutes).
  8. Drain potatoes and return to pot. Add remaining butter and milk, mash until creamy but slightly textured. Fold in sautéed cabbage and scallions. Season with salt and pepper.
  9. Remove thyme sprigs and bay leaves from stew. Taste and adjust seasoning.
  10. Serve stew hot over or alongside creamy colcannon mash.

Notes

Browning the beef first is key to building flavor. Do not stir the stew too often while cooking to allow it to thicken naturally. Skim off any foam or fat during cooking for a cleaner finish. For gluten-free, substitute flour with cornstarch or gluten-free flour blends. Colcannon mash can be stored in the fridge but avoid freezing to prevent grainy texture.

Nutrition

Keywords: Guinness beef stew, slow cooker stew, Irish stew, colcannon mash, comfort food, slow cooker recipes, beef stew recipe

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