Beef and Guinness Stew with Crispy Onions

Stick-to-your-ribs comfort food for a cold, rainy day, this slow cooked Beef and Guinness Stew with Crispy Onions is perfect!
This recipe was sponsored by CrockPot.

Fluffy jumpers, thick socks, a blanket on the sofa, listening to the rain at night when you’re tucked up cosy in bed, and slow-cooked, make-your-kitchen-smell-amazing dinners.

Yeah, I’m so ready for Autumn.

To be fair, I could eat a casserole in the middle of Summer (have you seen my summer casserole? yes, it really is a thing), but this hearty Guinness casserole, with thick, rich gravy and fall apart beef, all serve up with mashed potatoes and buttered greens is definitely winter food.

Oh, and not forgetting the topping of crispy onions:

It doesn’t need them, but whenever I make them, I always vow that I’ll make them for every casserole and soup forevermore.

They’re a simple mix of thinly sliced onions, plain (all purpose) flour, salt, pepper, garlic salt and paprika which are fried in hot oil.

Coming back to the stew itself. This is a big batch recipe – for 8 people.

It freezes well, so you can eat some and freeze a batch for quick midweek meal.

First toss the beef in flour and seasoning, sear on the sear setting. Then add the onions:

Next add mushrooms and carrots:

Then add garlic, Guinness, stock, tomato puree/paste, bay leaves, dark brown sugar, salt and pepper and place a lid on and cook for 4-7 hours (depending on setting). Easy as that!

So let’s talk Crockpot. Specifically this CrockPot.

I bloomin love it! Here are a few reasons why:

• There’s a sear function that allows you to sear your meat and any other ingredients right in the Crockpot. No need to dirty another pan or transfer big piles of seared food to the slow-cooker (which inevitably ends up mostly on my work surface). And it works really well (I seared a whole lotta meat in one go with no problems). That hands-down 100% sold it to me. It could have had no other functions, and I’d have been happy.
• It’s got a digital timer, telling you how long is left. It’s a simple thing, but too many slow cookers don’t have it.
• The bowl is dishwasher safe. Yaasssss!
• It’s got a keep-warm mode – so once your food is ready, you can keep it warm without the fear of everything turn to mush or drying out.
• It’s got other fandangly features that I haven’t yet tried, but made me go ‘What?? no way’. Like the steam feature, the roasting feature and the baking feature. I’m looking forward to trying them out.

Can I make it gluten free?

Yes, replace the Guinness with gluten free pale ale (Brewdog do one) or gluten free golden ale.

Replace the plain (all-purpose) flour with gluten free flour blend.

Ensure the stock and tomato puree/paste is a gluten free version too.

Can I make it alcohol free?

Yes, replace the Guinness with the same amount of beef stock. I also like to give it an extra kick by adding half a tablespoon of vinegar (the picking juice out of jarred beetroot is particularity good)

Can I make it ahead?

Yes – this stew takes a while too cook, so start it in the morning, and it will be ready for dinner. If you want to make it the day before, simply cook, cool, cover and refrigerate. Then reheat until piping hot the next day.

Will it freeze?

Yes. Leftovers can be cooled, covered and frozen. Defrost thoroughly in the fridge overnight, then reheat until piping hot.

The Beef and Guinness Stew with Crispy Onions Recipe:

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5 from 8 votes

Beef and Guinness Stew with Crispy Onions

By Nicky Corbishley

Rich, melt-in-the-mouth beef stew made with Guinness and topped with crispy fried onions

Prep Time: 30 minutes mins

Cook Time: 5 hours hrs

Total Time: 5 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: British

Ingredients

Beef and Guinness Stew:

• ▢ 2 tbsp vegetable oil
• ▢ 1.8 kg (4 lbs) braising/stewing beef chopped into bite-size chunks
• ▢ 2 tbsp plain (all-purpose) flour mixed with a good pinch of salt and pepper
• ▢ 2 large onions
• ▢ 4 carrots peeled and chopped into chunks
• ▢ 200 g (7 oz) mushrooms sliced
• ▢ 5 cloves garlic peeled and crushed
• ▢ 800 ml (3 1/3 cups) Guinness
• ▢ 400 ml (1 2/3 cups) beef stock water plus 2 stock cubes is fine
• ▢ 2 tbsp tomato puree paste for US
• ▢ 4 bay leaves
• ▢ 2 tsp dark brown sugar
• ▢ ¾ tsp salt
• ▢ ¾ tsp crushed black pepper

Crispy Onions:

• ▢ 1 large onion peeled and sliced thinly
• ▢ 2 tbsp plain (all-purpose) flour
• ▢ 1 pinch salt
• ▢ ¼ tsp black pepper
• ▢ ¼ tsp garlic salt
• ▢ ¼ tsp paprika
• ▢ vegetable oil for deep frying you'll need enough to fill a large pan 1/3 full - I use approx. 720 ml/3 cups

To serve:

• ▢ sliced spring greens sauteed in butter
• ▢ mashed potatoes

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Instructions 

• Turn on the sear functions on the Crockpot and add the oil.
  2 tbsp vegetable oil
• Dust the chunks of beef in the seasoned flour and fry for 7-8 minutes until golden brown all over. 
  1.8 kg (4 lbs) braising/stewing beef, 2 tbsp plain (all-purpose) flour
• Add the onions and cook for a further 5 minutes. Then add the carrots and mushrooms and stir.
  2 large onions, 4 carrots, 200 g (7 oz) mushrooms
• Stir in the garlic. Add in the Guinness, stock, tomato puree, bay leaves, sugar, salt, and pepper. Bring to the boil then change the setting to slow cook. Choose either high for 4 1/2 -5 hours or low for 6-7 hours.
  5 cloves garlic, 800 ml (3 1/3 cups) Guinness, 400 ml (1 2/3 cups) beef stock, 2 tbsp tomato puree, 4 bay leaves, 2 tsp dark brown sugar, 3/4 tsp salt, 3/4 tsp crushed black pepper
• When your stew is almost ready, start preparing the crispy onions.
• Heat the oil in a large pan (make sure there pan is filled no more than 1/3 full to prevent it from bubbling over).
  vegetable oil for deep frying
• Mix the onion slices with the flour, salt, pepper, garlic salt and paprika. Test the oil is hot enough by placing one of the onion slices in the pan. It should bubble instantly.
  1 large onion, 2 tbsp plain (all-purpose) flour, 1 pinch salt, 1/4 tsp black pepper, 1/4 tsp garlic salt, 1/4 tsp paprika
• Cook the onions in 3 or 4 batches for about 2-4 minutes until golden and crispy. Be careful when putting the onions in the oil as the oil will bubble fiercly. When cooked, place on some kitchen roll to drain.
• Dish out the stew (removing the bay leaves first), and place a heap of onions on top of each dish. Serve with mashed potato and green veg.
  sliced spring greens, mashed potatoes

Notes

Can I make it gluten free?

Yes, replace the Guinness with gluten free pale ale (Brewdog do one) or gluten free golden ale.

Replace the plain (all-purpose) flour with gluten free flour blend.

Ensure the stock and tomato puree/paste is a gluten free version too.

.

Can I make it alcohol free?

Yes, replace the Guinness with the same amount of beef stock. I also like to give it an extra kick by adding half a tablespoon of vinegar (the picking juice out of jarred beetroot is particularity good).

.

Can I make it ahead?

Yes - this stew takes a while too cook, so start it in the morning, and it will be ready for dinner. If you want to make it the day before, simply cook, cool, cover and refrigerate. Then reheat until piping hot the next day.

.

Will it freeze?

Yes. Leftovers can be cooled, covered and frozen. Defrost thoroughly in the fridge overnight, then reheat until piping hot.

.

.Nutritional Information is per serving, allowing for 3 tbsps of oil being absorbed during the cooking of crispy onions & without serving suggestions of mashed potato and green veg. 

Nutrition

Calories: 559kcal | Carbohydrates: 12g | Protein: 64g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 176mg | Sodium: 642mg | Potassium: 765mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5150IU | Vitamin C: 6.4mg | Calcium: 37mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

This post was first published in February 2015. Updated in September 2018 with updated recipe, new photos and tips.

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