Slow Cooker Recipe - Beef in Guinness

This will do the trick on a cold winters day!   Tender beef slow cooked in Guinness with shallots, carrots, celery and other nice things.  Once it's all in the slow cooker you can forget about it and the house will smell delicious. 

This recipe makes enough to easily serve 6 to 8 people and can be frozen.  Just serve with a dollop of mash, a jacket potato or just some nice crusty bread.

Please note you will need a large (6 litre) slow cooker for this amount.

To Serve 6 to 8 you will need:
800g stewing steak - cubed
sea salt and freshly ground black pepper
a good handful of flour - for coating the beef
olive oil
1 large onion - peeled and roughly chopped
10 to 12 shallots - peeled and left whole
4 carrots - peeled and sliced lengthways
4 sticks celery - washed and sliced lengthways
500ml bottle of Guinness
1 Knorr beef stock cube - made up in only 200ml water
1 x 400g tin of good quality chopped tomatoes
2 tablespoons of tomato purée
1 tablespoon of sugar
a pinch of dried thyme
2 tablespoons of Worcestershire sauce
1/2 tablespoon of Colman's mustard
6 Chestnut mushrooms - quartered
1 bay leaf

How to do it:
Put an good handful of flour onto a plate and season it with the salt and pepper - giving it a good mix.
Put the beef into the flour and coat well, then set aside.
Heat a couple of glugs of olive oil in a large heavy based pan. 

When it's nice and hot add the onions and shallots and fry a couple of minutes, then add carrot and celery. Fry for a few more minutes to get them slightly coloured before transferring to the slow cooker.

Heat another glug of oil in your pan and add the beef.  Fry just for a few minutes - stirring all the while just to seal it.  Once that's done add it to the slow cooker along with the onions etc.

Pour in the Guinness, stock, tomatoes, tomato purée, sugar, thyme, Worcestershire sauce and mustard and add the mushrooms and the bay leaf.

Give it all a good stir and cook in your slow cooker for about 8 to 9 hours by which time the meat should be melting tender. Have a taste and adjust the seasoning - you might decide you want more sugar or Worcester sauce.

If it needs thickening I always use McDougalls thickening granules or you can use cornflour dissolved in a tiny amount of water.

Remove the bay leaf before serving and discard.


  1. Looks fab Jan. I often use my slow cooker, especially in the winter when we are in love with stews and such! xxoo

  2. I really shouldn't have looked at this just before lunch! My tummy is really rumbling now! I love cooking with beer - and drinking it too, of course :)

  3. I was wondering if you would like to put up a link to this beef recipe in my Food on Friday Series.

  4. Great that you linked in, thanks.

  5. We have just eaten this and I can honestly say its the best beef in Guinness we have ever tasted. So good when a recipe works as well as this! Will be making again soon. Thank you!

  6. Awww thanks Chrissie - so pleased you liked it x


Thanks for taking the time to comment - much appreciated.

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