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
- Cut the beef into 2″ chunks. Pat dry then sprinkle with salt and pepper.
- 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.
- Discard the bay leaf. Taste, and season the stew with additional salt and pepper as needed, plus extra Worcestershire or dried thyme if desired.
- Serve warm, and enjoy!