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Big bowl of Guinness Beef Stew with Horseradish Mashed Potatoes.

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Cozy Guinness Beef Stew with Horseradish Mashed Potatoes

This cozy slow cooker Guinness Beef Stew is full of hearty veggies and rich flavors. Serve it over horseradish mashed potatoes for the ultimate comfort food.


Guinness beef stew.

  • 2 tbsp olive oil
  • 2 lbs boneless beef chuck, cut into 2-inch pieces
  • Kosher salt and cracked black pepper, to taste
  • 1/3 cup all-purpose flour
  • 2 cups beef broth
  • 2 cups Guinness, room temperature
  • 3 TBSP tomato paste
  • 4 cloves of garlic, smashed and sliced
  • 4 large shallots, thinly sliced, Or sliced a red onion into bite-sized wedges
  • 2 large carrots, peeled and cut into bite-sized pieces
  • 1 large turnip, peeled and cubed
  • 8 oz cremini or baby bella mushrooms, quartered
  • Handful of sprigs of fresh thyme

Horseradish mashed potatoes.

  • 4 lbs yukon gold potatoes, washed and peeled
  • 3 tsp kosher salt
  • 1 cup full fat milk
  • 4 TBSP butter
  • 1/2 cup cream cheese
  • 3 TBSP prepared horseradish


  • Slow cooker


Guinness beef stew.

  • Heat oil in a large skillet over medium-high heat.
  • Season the chuck with a generous amount of salt and pepper, then toss it in flour. Once the oil in the skillet is hot and shimmering, place the chuck into the skillet to give it a quick sear, about 2-3 minutes. Don't fully cook the beef. We just want a nice crust on the outside. When done, transfer the beef to the slow cooker; put the skillet back on the stove.
  • Pour 1 cup of beef broth and 1 cup of Guinness into the skillet. Bring to a simmer, and add the tomato paste. Deglaze the pan by scraping the bits left behind from the beef. Simmer for about 5 minutes, then transfer the liquid to the slow cooker.
  • Add the garlic, shallots, carrots, turnip, mushrooms, and thyme sprigs to the slow cooker. Give everything a good toss, then add the remainder of the beef broth and Guinness. Cover, and cook on low for 7-8 hours. If cooking on high, only cook for 3-4 hours.

Horseradish mashed potatoes.

  • Peel the potatoes and cut into quarters. Place them into a large stock pot and cover with salted water. Bring the potatoes to a rolling boil, then reduce the heat and simmer until the potatoes are fork tender.
  • Drain the potatoes and return them to the hot pan. Bring the heat to low and simmer the potatoes until all of the moisture has evaporated—about 1-2 minutes.
  • For ultra smooth potatoes, run them through a food mill or ricer. Otherwise, mash them with a hand held potato masher until potatoes are smooth. Set aside.
  • Heat the milk and butter together in a small saucepan or in the microwave until the butter is melted. Slowly stir the warm milk into the potatoes and mix until absorbed and creamy. Stir in the cream cheese, 1/2 tsp salt, and finally, the horseradish. Taste and season with additional salt and horseradish if needed, and cracked black pepper if you wish.
  • To serve, plate mashed potatoes and spoon Guinness beef stew over top. This meal pairs perfectly with a pint of Guinness :)