Nov 01 2018

Slow Cooker Guinness Beef Stew

Fall has arrived and Guinness Beef Stew is on the menu. We’re gearing up for shorter days, cooler temperatures, and football. With a change in weather comes a change in what we are cooking. Using falls bounty to create comfort dishes, that warm from the inside out. Plus it’s easy to prepare in your temporary kitchen!

INGREDIENTS
  • 3 pounds beef chuck roast, trimmed of excess fat and cut into bite-sized pieces. Or buy pre-cut chunks!
  • Salt and freshly-cracked black pepper
  • 1 large white or yellow onion, roughly diced
  • 4 cloves garlic, pressed or minced
  • 1 (12 ounce) bottle Guinness beer
  • 4 cups of good-quality beef stock
  • 3 large carrots, cut into bite-sized pieces. Can also use baby carrots.
  • 1 1/2 pounds Yukon gold potatoes, cut into bite-sized pieces, Can also use baby potatoes.
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme 
INSTRUCTIONS
  1. Cut the beef into 2″ chunks. Pat dry then sprinkle with salt and pepper. 
  2. Combine all ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the meat is completely tender. Make a cornstarch slurry and stir it into the simmering broth until it reaches your desired level of thickness.
  3. Discard the bay leaf. Taste, and season the stew with additional salt and pepper as needed, plus extra Worcestershire or dried thyme if desired.
  4. Serve warm, and enjoy!
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