What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 beef and guinness slow cooker recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Beef And Guinness Slow Cooker Recipe
Slow Cooker Guinness Beef Stew
Beef and Guinness Stew
Slow Cooker Guinness Beef Stew Recipe
Slow Cooker Guinness Beef Stew
Slow Cooker Guinness Beef Stew
Slow Cooker Guinness Beef Stew
Slow Cooker Guinness® Beef Stew
Guinness Beef Stew (Slow Cooker Irish Beef Stew)
Guinness Beef Stew in a Crock Pot
Beef And Guinness Stew
Slow Cooker Beef and Guinness Stew
Slow Cooker Beef & Guinness Stew
Slow Cooker Guinness Beef Stew
Slow Cooker Guinness Beef Stew
Guinness Beef Stew
Can you cook with Guinness Draught?
Guinness can be added to stews at the beginning of the cooking process to lend a mellow roasted flavor to both the meat and the vegetables. Guinness can also be mixed with vinegar, lemon or other acid and spices to make a marinade for beef or lamb before cooking in the oven or on the grill.
What beer is best for beef stew?
The ideal beer for beef stew would either be a dark ale, a stout, or a porter. Guinness is a popular choice for beef stews, but any stout would work really well. Alternatively, you could try a Belgian beer. This would add a really unique flavour to the sauce.
How do you thicken Guinness stew?
FLOUR: I prefer my stew sauce a bit thick, not watery, so I always add flour to slightly thicken the sauce. Some recipes say to dust beef with flour before browning – I prefer not to use this method because the flour burns then this permeates throughout the whole stew.
Can you overcook stewing beef in a slow cooker?
Can you overcook beef stew? Yes, you sure can. Overcooked beef stew has mushy, mushy vegetables and loss of flavor.
Is Guinness good to cook with?
Guinness is a great beer to drink at the pub, but it’s also a fantastic cooking ingredient. Known as “The Black Stuff,” Guinness Stout is a very dark beer with an unmistakable taste. When that rich, roasted wheat flavor finds its way into food, it lends a new dimension to the dish.
What can I mix with Guinness?
Guinness black Russian
Pour 25ml coffee liqueur, 25ml of vodka and 100ml cola into a tall glass with ice. Stir gently just to combine, top with 100ml stout and a wedge of lime to serve. Are you a fan of stout?
What is the best stout beer to cook with?
If you’re looking for a more complex brew to pair with your next seafood dinner, try these dark beers for a slightly spicier stout. Guinness is a popular choice for stews, which has roasted malt flavors and is a popular choice among cooks.
Is Guinness a dark beer?
Based on Guinness’s first porter, Guinness Extra Stout (or Guinness Original) is the brand’s flagship beer. It is a crisp dark beer with a red hue, a balance of bitter and sweet notes, and a dry finish.
What can I use instead of Guinness in a recipe?
Easy Substitutions
Use beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or coke instead of dark beer. With all of these ingredients, you want to be sure to replace the beer measure for measure to keep the liquid volume the same in your recipe.
Why is my Guinness stew bitter?
Why is my Guinness stew bitter? Stouts are known for their bitterness. That is why we add a little bit of brown sugar to the stew, to bring a little sweetness to balance the overall flavor of the dish! If it’s still too bitter for you, you can increase the amount of sugar.
What is the secret ingredient in Guinness?
Ever wondered why Guinness has such a smooth texture? One reason: fish guts. Isinglass, a gelatinous substance obtained from fish bladders, has long been used in the brewing process of Ireland’s most famous drink to remove extra yeast particles from the beer.
Why is the beef in my stew tough?
If you don’t leave the beef simmering at a low and slow temperature, the proteins in the meat will seize up and become tough, and the collagen and fat won’t have time to break down, leaving you with a rubbery, inedible product.














