Slow Cooker Guinness Beef Stew With Horseradish Cream Recipe (2024)

I cooked this recipe because my husband was craving an authentic Irish stew like his grandmother used to cook. I did not add cocoa powder or the espresso powder because I didn’t have either on hand, nor did I make the horseradish cream. The stew was DELICIOUS. I will definitely cook this again. On one very important note, this is not hard to cook, but you must be able to set aside the time to prep and let the stew simmer for at least 6-8 hours.

I made this wonderful stew as written exactly, except I finished it in the oven at 250 for 4-5 hours in my big Creuset Dutch oven. I used a bit of all the suggested roots, celery root, carrots, parsnips, rutabaga. And potatoes. My mom’s boyfriend, who eats like a baby bird, ate two helpings of this stew. The gravy is unlike any stew I’ve ever made married very well with all the root vegetables. The meat is fall apart tender. It equals my bœuf bourguignon.

I made this for St. Patrick's day dinner as well (Great minds, Pug Lady!), and it was a huge hit. So complex, so flavorful, and the meat just fell apart (in a good way). I used a combo of turnips, carrots and parsnips. It *is* a little work ahead of time, but I prepped it in the morning before we left for the parade, and it was almost ready when we walked in the door at 4pm. I served it with Melissa Clark's Irish soda bread.

Made this according to the recipe using rutabaga, carrots, celery and potatoes as the vegetables for St Patrick's dinner. Served with warm baguettes for sopping up the gravy. It took a bit of effort up front to get the meat seared and the gravy made, but easy peasy later on when it's time to entertain. Big hit with everyone.

Making this today! Thinking I’ll just put the seared meat straight into the crockpot — don’t see the point of putting it on a plate first.

Made this for St Patrick’s day. Added carrots, parsnips, rutabaga, and turnips. Also used whole can of tomato paste and added can or fired roasted tomatoes. Super delicious. Ended up making on stove top—follow directions and instead of placing in slow cooker just simmered for 3 hours.

I have made this on the stove, in the slow-cooker and in the pressure cooker and I think the pressure cooker wins! In fact, I made this today in the Instapot slow cooker mode but when I got home from work this morning, I put it in the pressure mode for 10 minutes to make the meat more tender. It totally worked. What a delicious recipe.

Increased the fraction of vegetables and had to used fresh minced onion. Browned beef, made roux and cooked sequentially in the same oven-safe pan, which ensured getting all the browned bits into the stew. Also, I used the oven at 220 degrees F, which decreased liquid volume loss. The result: rutabagas seemed a bit overpowering in flavor. but the stew had a deep and rich broth. Will definitely make this over and over again

Not so much.

Delicious! Made as is. Great texture, meat was tender, vegetables (I used carrots and new potatoes cut in 4, skin on) were well cooked and tasty. Also did the sour cream. Next time I want to try to make beer bread to clean up the extra sauce!

Delicious. I agree with others comments about long prep time. But made it the afternoon ahead, fridge overnight and then put in crockpot about 10 AM. I think my crockpot runs hot, but was done by 4 PM. Too much liquid for my taste so reduced and thickened with flour. Otherwise followed as written. Do not skip the Worcestershire, balsamic and lemon juice step at the end. I admit to being a bit heavy with the balsamic and the lemon juice. Overall tasted great and made a lot.

Lots of layers of flavor but missed the essential beefiness of beef stew - buried under too many other flavors.

Wonderful! The stew is hearty and flavorful without being gelatinous or greasy. I prepared as written using parsnips and carrots which added a little sweetness. I had to go to 2 stores for caraway but it was worth it! The added flavor was amazing. Do not skip the horseradish cream! It was a standout component.

Made this today and followed the directions. Used a combo of carrots, parsnips and celery root. Served with homemade Guiness sourdough bread. Love the horseradish sour cream. Perfect for St Pat's!

Best tasting stew broth ever! Wow! Potatoes were a bit over cooked; will test with adding half way through cooking next time. Carrots were perfect. Can’t wait to taste it the second day.

Wow! A St. Patrick's Day hit. Made it exactly as written and it was heaven. My only comment is that it is a complex stew with 8 hours cooking time, as noted. Gathering the ingredients and cooking prior to crockpot send off caused me to miss church. St. Patrick has forgiven me.

I cooked this stew for my parents, and surprised them with it on St Patty's eve. It is a five star recipe, a new favorite! Comfort food with character. I followed the recipe, other than I made the horseradish sour cream with more kick (horseradish) and less cream. I did 1/2 & !/2 ratio. So good!

Loved this. The difference for me is caraway & cocoa powder. Wait as noted for steps 4 & 5.

I love making Guinness Stew. I almost didn’t add the caraway, and raised my eyebrows at the espresso. So glad I followed the recipe. My spouse said it was the best stew he ever ate Great recipe.

Made with lamb stew meat; excellent plus i added 1/2 onion finely chopped to roux steps w garlic.

I made this for my book club, which has vegetarians as members, so I precooked 2 cups brown lentils and made mushroom stock from a recipe I found on here several weeks ago. I used potatoes, carrots, parsnips, turnips, and rutabagas. Together with the horseradish cream, this was amazing.

Used gf flour cooked in oven at 275 for 4 hours 2-6pm stirring occasionally. Could have added the vegetables at hour 1.5-2

This was a very good stew. I used a Scottish ale (sacrilege but all I had besides IPA and a strange peanut butter stout) but otherwise followed the recipe exactly. I will make it again. Delicious.

Just made this tonight on a cold rainy day - really hearty and amazing. Followed the recipe except for three things: 1) added an onion to the pan after browning beef then added to slow cooker; 2) deglazed with some apple cider vinegar before starting gravy; 3) added a couple flush of red wine before whisking up gravy. Definitely make the horseradish sour cream. Was really good and easy - favorite NYT beef stew to date!