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:
This post was first published in February 2015. Updated in September 2018 with updated recipe, new photos and tips. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
