Food/ Main Dishes/ Soups, Stews + Chili

Slow Cooker Guinness Beef Stew and Horseradish Mashed Potatoes

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Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.

I’m always rarin’ to go when it’s time to post a recipe – but I’m extra enthusiastic when it’s a recipe with beer! Cooking with beer is something I’m becoming increasingly passionate about and, with the emergence of so many craft beers today, the possibilities seem like they will forever be endless. This excites me; it excites me very much.

Now, using Guinness in a stew obviously isn’t new. In fact, it’s probably the first recipe I’d ever heard of that incorporated beer. “Those Irishmen!” I thought. I’m not sure what took me so long to make it, but boy was it EVER GOOD. Better late than never, I guess!

I strayed a wee bit from traditional Irish stew recipes by adding cremini mushrooms (there is just something about beer-soaked mushrooms – talk about some funghis! Ha. Haha.) and, instead of cubing potatoes to put in my stew, I decided to make a bed of horseradish mashed potatoes because I friggin’ love horseradish and why not?

Am I happy that I made these changes? Aw hell yeah! I adapted my recipe from Chef John. I omitted the sugar, bacon, and celery; I used beef stock rather than chicken, and shallots instead of onions. And, of course, I threw horseradish in my mashed ‘tatoes to add a tasty punch while complimenting the beef. And now I can’t help but think…Is a Guinness and beef pie with horseradish crust possible? Oh man. One day, one day…

This leaves great leftovers, too. If I ever own a restaurant, this will be on the menu.

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guinness stew 3


Slow Cooker Guinness Beef Stew with Horseradish Mashed Potatoes

Course Main
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 4
Author Killing Thyme


  • 1.5-2 pounds boneless beef chuck cut into 2-inch pieces
  • 6 shallots peeled and quartered
  • 4 cloves of garlic minced
  • 2 tablespoons heaping of tomato paste
  • 2 inch carrots cut into 1 chunks
  • 8 cremini mushrooms halved
  • 2 cups of beef stock
  • 2 cups of Guinness beer
  • 3 sprigs fresh thyme more to garnish later
  • 1/3 cup all-purpose flour
  • 2 tablespoons of corn starch
  • 2 tablespoons of canola oil
  • Sea salt and ground black pepper to taste
  • 4 large potatoes peeled
  • 1 tablespoon of butter
  • 2 tablespoons of milk
  • 2 tablespoons of horseradish from jar


  2. Season the beef with a bit of sea salt and ground black pepper.
  3. Toss the beef in all-purpose flour until coated. Set aside.
  4. Heat oil in a skillet on moderate heat.
  5. Add the garlic and shallots to the skillet; sautée until the garlic is fragrant and onions are translucent, approx. 2-3 mins.
  6. Add the beef to the skillet and seer the exterior for approx. 4 minutes.
  7. Add the carrots, mushrooms, tomato paste, fresh thyme, and 1 cup of Guinness.
  8. Increase the heat to medium-high and bring to a simmer.
  9. Simmer for approx. 5 minutes, stirring occasionally to make sure tomato paste breaks down.
  10. Remove from heat and transfer to slow cooker.
  11. Add the other cup of Guinness, and add the beef stock.
  12. Cook on low for 3.5 - 4 hours.
  13. At around the 2 hour mark, if you are finding that you want a thicker gravy, remove approx. 1 cup of juices from the slow cooker with a baster and into a mug or bowl.
  14. Add 1-2 tablespoons of corn starch to the gravy, as well as 1/4 cup of cold water.
  15. Whisk vigorously until the corn starch has dissolved.
  16. Add it back to the slow cooker and stir.
  18. Quarter the peeled potatoes and place them in a pot of water.
  19. Bring to a boil and allow to boil for approx. 20 minutes or until the potatoes soften enough to break apart with a knife. (If you can stick a knife through the potato and it slides off when you lift, they are ready).
  20. Drain the potatoes; make sure you get rid of any excess water.
  21. Mash the potatoes slightly.
  22. Add butter, milk and horseradish.
  23. Continue to mash or whip with a hand mixer until you get the consistency you want.
  24. Add more butter or milk if needed.

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  • Reply
    Laureen Fox
    April 24, 2015 at 4:06 pm I was a lover of craft beers until gluten got the better of me :-( But I have a secret weapon in the form of a dark gluten free beer that would allow me to make this outstanding looking recipe. Other than the beer, all I need to do is forget the all-purpose flour and use cornstarch to coat the beef. Yes, yes, yes I will make a gluten free version of your Guinness Stew.
    • Reply
      April 24, 2015 at 4:09 pm Hi Laureen! I was going to say, I ~have been noticing more gluten free beers out there! I'm glad they are doing that. Nobody should miss out on the deliciousness that is beer - whether it be in a frosty glass or a recipe. I'm really glad that you can adapt this recipe and make it work for you! Let me know how it goes? I'd love to let people know about the gluten-free version :) Have a fantastic weekend!

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