Name: Slow Cooker Beef and Stout Casserole
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Cuisine: Irish-American
Ingredients: 1 ½ cups stout beer (e.g., Guinness); 1 large onion, chopped; 1 lb baby potatoes, halved; 1 tablespoon Worcestershire sauce (optional); 1 teaspoon salt; ½ teaspoon black pepper; 2 cups low-sodium beef broth; 2 lbs beef chuck, cut into 1-inch cubes; 2 sprigs fresh thyme; 2 tablespoons all-purpose flour; 2 tablespoons olive oil; 2 tablespoons tomato paste; 3 cloves garlic, minced; 3 large carrots, peeled and sliced

This hearty Slow Cooker Beef and Stout Casserole is a comforting dish packed with tender beef, rich stout, and savory vegetables. Perfect for chilly evenings, it’s an easy, hands-off meal that fills your home with warm, inviting aromas, delivering robust flavors in every bite. (50 words)

Why You’ll Love This Recipe

This Slow Cooker Beef and Stout Casserole is a dream for busy home cooks who crave a soul-warming, flavorful meal without the fuss. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich, tender dish that’s bursting with deep, savory notes. The stout adds a unique, malty depth that pairs beautifully with the succulent beef and hearty vegetables, creating a cozy, pub-style meal that’s perfect for family dinners or entertaining guests. Whether you’re a fan of comfort food or just looking for a set-it-and-forget-it recipe, this casserole will become a staple in your kitchen for its ease, bold flavors, and crowd-pleasing appeal.

Recipe Tips and Tricks

Brown the Beef: Searing the beef before adding it to the slow cooker enhances flavor through caramelization.
Choose the Right Stout: Opt for a quality stout like Guinness for a balanced, malty taste without overwhelming bitterness.
Thicken the Sauce: If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes.
Low and Slow: Cooking on low for 8 hours ensures the beef is melt-in-your-mouth tender.
Taste and Adjust: Check seasoning before serving, as stout can vary in intensity.

Yield: Serves 6

Slow Cooker Beef and Stout Casserole

Tender beef and vegetables simmered in rich stout, this slow cooker casserole is cozy, flavorful, and effortlessly delicious.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

1 ½ cups stout beer (e.g., Guinness)
1 large onion, chopped
1 lb baby potatoes, halved
1 tablespoon Worcestershire sauce (optional)
1 teaspoon salt
½ teaspoon black pepper
2 cups low-sodium beef broth
2 lbs beef chuck, cut into 1-inch cubes
2 sprigs fresh thyme
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons tomato paste
3 cloves garlic, minced
3 large carrots, peeled and sliced

Instructions

Prepare the Beef: Pat the beef cubes dry with paper towels and season with salt and pepper. Toss them in flour to coat lightly, shaking off excess. This helps create a rich, thickened sauce as it cooks.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer to the slow cooker.
Sauté Aromatics: In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute more, stirring to release their aroma. Scrape into the slow cooker.
Add Vegetables: Place carrots and potatoes in the slow cooker, arranging them evenly around the beef for consistent cooking.
Incorporate Tomato Paste: Stir tomato paste into the skillet with a splash of beef broth to loosen any browned bits. Pour this into the slow cooker for extra flavor.
Pour in Liquids: Add the stout beer, remaining beef broth, and Worcestershire sauce (if using) to the slow cooker. The stout gives the dish its signature depth.
Season and Add Herbs: Tuck in the thyme sprigs, and sprinkle in salt and pepper. Stir gently to combine all ingredients.
Set and Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is fork-tender and vegetables are soft.
Check and Adjust: Taste the casserole and adjust seasoning if needed. Remove thyme sprigs before serving.
Serve and Enjoy: Ladle into bowls and serve with crusty bread or mashed potatoes to soak up the rich, savory sauce. Garnish with fresh parsley if desired.

Notes

For a smoother sauce, blend a portion of the cooked vegetables and broth, then stir back in.
If the stout flavor is too strong, add a teaspoon of brown sugar to balance it.
This dish tastes even better the next day as flavors meld.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 473Total Fat 15gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 150mgSodium 674mgCarbohydrates 26gFiber 3gSugar 4gProtein 53g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck: This cut is ideal for slow cooking, becoming tender and flavorful as it braises.
Stout Beer: A dark stout like Guinness adds a rich, slightly sweet depth; avoid overly bitter varieties.
Carrots and Potatoes: These hearty vegetables hold up well during long cooking, absorbing the savory broth.
Onion and Garlic: These aromatics build a robust flavor base; use fresh for the best results.
Beef Broth: Opt for low-sodium broth to control saltiness and enhance the beefy flavor.
Tomato Paste: Adds umami and a subtle sweetness to balance the stout’s bitterness.
Fresh Thyme: Provides an earthy, herby note; substitute with dried thyme if fresh isn’t available.
Flour: Used to coat the beef, helping to thicken the sauce during cooking.

Variations and Substitutions

Meat Alternatives: Swap beef chuck for lamb for a different flavor profile, or use mushrooms for a vegetarian version.
Beer Options: If stout isn’t your preference, try a porter or a dark ale for similar depth.
Vegetable Swaps: Replace potatoes with parsnips or add root vegetables like turnips for variety.
Gluten-Free: Use gluten-free flour and ensure the stout is gluten-free for dietary needs.
Herb Variations: Rosemary or bay leaves can replace thyme for a different herbal note.
Low-Carb Option: Omit potatoes and add low-carb vegetables like zucchini or cauliflower.

Storage Options

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Tip: Add a splash of broth when reheating to restore the sauce’s consistency.