Bready or Not: Slow Cooker Guinness Beef Stew
My husband is a meat, potatoes, and beer kinda guy. Therefore, I can tell you that this particular recipe has become one of his very favorites.
See, we had a slow cooker beef stew recipe we did for years. It was... well, bland. But I kept making it because it was the recipe that I had, and I was just stuck in that rut.
The recipe I'm presenting today is a new, much pleasanter rut.
The end result doesn't taste like beer (trust me: I can't stand to drink beer) but the Guinness adds tremendous depth and heartiness. One of the best things about this recipe is that it taught me to use red potatoes in the crock pot. That was another problem with the old recipe--the potatoes always seemed too firm or too soft after cooking all day. Red potatoes? Perfection. Soft enough to split into smaller chunks with a spoon, but not mushy.
The leftovers are great, too. I usually freeze a container or two of this stew. My husband isn't usually keen on leftovers, but when it's this stew?
Oh yeah. He's one happy guy.
Slow Cooker Guinness Beef Stew
modified from Baked by Rachel
Ingredients:
2 1/2 to 3 lbs stew meat (or cut-up chuck roast)
3 Tbsp olive oil
1 1/2 cups baby carrots
1 cup celery, chopped
1 onion, diced large
2 cloves garlic, minced
2 lbs baby red potatoes, quartered
1 tbsp parsley
1 tsp dried thyme
1 tsp ground pepper
1 tsp salt
1/4 tsp red pepper flakes
32 ounces beef broth (one carton)
1 bottle or can Guinness draught
Directions:
1) Chop carrots, celery and onion. Scrub and quarter potatoes. Mince garlic. Add all vegetables to slow cooker basin. Sprinkle vegetables with the spices.
2) Heat a large skillet over medium-high heat with 1 1/2 tbsp olive oil. Add the meat in batches and brown on each side, adding more olive oil as needed. Place the browned beef in the slow cooker. Pour beef broth and Guinness over everything.
3) Cover and cook for 5 hours on high or 10 hours on low.
Leftover stew freezes wonderfully. Thaw in fridge overnight and then cook on stovetop (it's okay if it's still icy), stirring often, until it's heated through and bubbling.
OM NOM NOM.
See, we had a slow cooker beef stew recipe we did for years. It was... well, bland. But I kept making it because it was the recipe that I had, and I was just stuck in that rut.
The recipe I'm presenting today is a new, much pleasanter rut.
The end result doesn't taste like beer (trust me: I can't stand to drink beer) but the Guinness adds tremendous depth and heartiness. One of the best things about this recipe is that it taught me to use red potatoes in the crock pot. That was another problem with the old recipe--the potatoes always seemed too firm or too soft after cooking all day. Red potatoes? Perfection. Soft enough to split into smaller chunks with a spoon, but not mushy.
The leftovers are great, too. I usually freeze a container or two of this stew. My husband isn't usually keen on leftovers, but when it's this stew?
Oh yeah. He's one happy guy.
Slow Cooker Guinness Beef Stew
modified from Baked by Rachel
Ingredients:
2 1/2 to 3 lbs stew meat (or cut-up chuck roast)
3 Tbsp olive oil
1 1/2 cups baby carrots
1 cup celery, chopped
1 onion, diced large
2 cloves garlic, minced
2 lbs baby red potatoes, quartered
1 tbsp parsley
1 tsp dried thyme
1 tsp ground pepper
1 tsp salt
1/4 tsp red pepper flakes
32 ounces beef broth (one carton)
1 bottle or can Guinness draught
Directions:
1) Chop carrots, celery and onion. Scrub and quarter potatoes. Mince garlic. Add all vegetables to slow cooker basin. Sprinkle vegetables with the spices.
2) Heat a large skillet over medium-high heat with 1 1/2 tbsp olive oil. Add the meat in batches and brown on each side, adding more olive oil as needed. Place the browned beef in the slow cooker. Pour beef broth and Guinness over everything.
3) Cover and cook for 5 hours on high or 10 hours on low.
Leftover stew freezes wonderfully. Thaw in fridge overnight and then cook on stovetop (it's okay if it's still icy), stirring often, until it's heated through and bubbling.
OM NOM NOM.
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