Storage Tips

Refrigerate: Cool stew to room temp within 2 hours. Transfer to airtight containers; it keeps 4 days in the fridge. Reheat gently on the stove over medium-low, adding splash of broth to loosen.

Freeze: Portion into quart-size freezer bags, press out air, and lay flat to freeze up to 3 months. Thaw overnight in the fridge, then reheat as above. Potato texture may soften slightly but flavor remains stellar.

Make-Ahead: Assemble everything except potatoes the night before; refrigerate insert. In the morning, add potatoes and set to cook. This prevents spuds from oxidizing and keeps them firm.

Frequently Asked Questions

Can I use a different beer?

Yes—any dry stout or robust porter works. Avoid hoppy IPAs; their bitterness becomes acrid during long cooking. Non-alcoholic stout is also fine.

Do I have to sear the meat first?

Technically no, but searing creates hundreds of flavor compounds via the Maillard reaction. If you’re in a rush, you can skip it—just expect a slightly flatter taste.

How do I fix watery stew?

Simmer uncovered 15 min, mash a few potato pieces against the side, or stir in a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water per cup of liquid). Cook 5 min until glossy.

Can I double the recipe?

Only if your slow cooker is 8 qt or larger. Fill no more than ⅔ full to ensure proper heat circulation. You may need to extend cooking time by 1 hour.

What sides pair best?

Irish soda bread, cheddar-chive biscuits, or a simple green salad with tangy vinaigrette to cut richness. For game day, soft pretzel bites and whole-grain mustard are crowd-pleasers.

How can I keep it warm for the whole game?

Once cooking is done, switch to the WARM setting. Stir every 30 min to prevent edges from drying. If your cooker runs hot, nest a clean kitchen towel under the lid to reduce evaporation.

Slow Cooker Guinness Beef Stew for NFL Playoffs

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Slow Cooker Guinness Beef Stew for NFL Playoffs

Love this? Pin it for later! I still remember the first time I made this Guinness beef stew for an NFL playoffs party. It was one of those…

Prep—

Cook—

Serves—

Ingredients

6 oz thick-cut bacon, diced
3½ lb chuck roast, cut into 1½-inch cubes
2 tsp kosher salt
1 tsp black pepper
2 medium onions, diced
3 garlic cloves, minced
2 Tbsp tomato paste
3 Tbsp all-purpose flour
4 medium carrots, sliced ½-inch
2 celery stalks, diced
1 lb Yukon Gold potatoes, quartered
8 oz baby bella mushrooms, halved
3 fresh thyme sprigs (or 1 tsp dried)
1 bay leaf
1¼ cups Guinness stout, divided
2 cups low-sodium beef broth
1 Tbsp Worcestershire sauce
2 tsp soy sauce
Chopped parsley, for garnish

Instructions

Bacon Base: Cook bacon in skillet until crisp; transfer to slow cooker, reserving fat.
Sear Beef: Season chuck with salt & pepper; sear in bacon fat until browned. Move to cooker.
Aromatics: Sauté onions in same pan, add garlic & tomato paste, then flour. Scrape into cooker.
Load Veg: Add carrots, celery, potatoes, mushrooms, thyme, and bay leaf.
Pour Liquids: Combine remaining Guinness, broth, Worcestershire, and soy sauce; pour over contents.
Slow Cook: Cover and cook LOW 8–9 hr or HIGH 4½–5 hr, until beef shreds easily.
Finish: Discard thyme stems & bay leaf. Taste, adjust salt, and thicken if desired. Garnish with parsley.