Recipe Background
There are many ways to keep the winter's chill at bay: a homemade scarf, a roaring fire, and a bowl of thick, hearty stew. For the latter, it's hard to get much heartier or more delicious than Slow Cooker Guinness ® Stew. Infused with the malty, hoppy, roasted flavors of stout, this stew is truly loaded with warming chunks of potatoes and tender beef. Slow Cooker Guinness Stew is a hot and herbaceous dish that will leave you in high spirits. This is a great example of low-and-slow cooking that welcomes you home with open arms and a bowl of savory satisfaction.
There are many ways to keep the winter's chill at bay: a homemade scarf, a roaring fire, and a bowl of thick, hearty stew. For the latter, it's hard to get much heartier or more delicious than Slow Cooker Guinness ® Stew. Infused with the malty, hoppy, roasted flavors of stout, this stew is truly loaded with warming chunks of potatoes and tender beef. Slow Cooker Guinness Stew is a hot and herbaceous dish that will leave you in high spirits. This is a great example of low-and-slow cooking that welcomes you home with open arms and a bowl of savory satisfaction.
Ingredients
- 8-10 red potatoes skin-on, quartered
- 6 carrots peeled and sliced into thick chunks
- 2 stalks celery cut into chunks
- 3 bay leaves
- 1/2 cup flour
- salt to taste
- 1/2 teaspoon black pepper plus more, to taste
- garlic powder to taste
- 3 pounds stew meat cubed
- 2 tablespoons olive oil plus more, to taste
- 1 medium onion diced
- 4 large cloves garlic minced
- 1 (10.75-ounce) can beef broth
- 1 (8-ounce) carton baby portabella mushrooms halved
- 2 (8-ounce) cans tomato sauce
- 1 (1-ounce) envelope onion soup mix
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon creole seasoning
- 1 teaspoon Italian seasoning
- 1 (12-ounce) bottle stout beer such as Guinness
- 1 cup frozen peas optional
Directions
- Put the potatoes, the carrots, and the celery into a slow cooker.
- Place 2 of the bay leaves into the slow cooker.
- Season the flour with the salt, the extra black pepper, and the garlic powder.
- Coat the beef in the seasoned flour mixture.
- Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet on the stovetop.
- Add the remaining bay leaf to the hot oil.
- In batches, sauté the beef in the skillet until browned, about 3-4 minutes per side, adding the extra oil as needed.
- Transfer the beef to a plate and set it aside.
- Add the onion and the garlic to the skillet and sauté for 2-3 minutes.
- Pour about 1/2 of the beef broth into the skillet to deglaze, scraping up any browned bits at the bottom.
- Add the beef and the onion mixture to the slow cooker.
- Add the mushrooms to the slow cooker.
- In a separate bowl, mix the remaining beef broth, the tomato sauce, the onion soup mix, the thyme, 1/2 teaspoon of the black pepper, the garlic powder, the creole seasoning, and the Italian seasoning.
- Pour the broth mixture into the slow cooker.
- Add the stout beer to the slow cooker.
- Cover and cook for 8 hours on low heat.
- Once the 8 hours have passed, stir in the frozen peas.
- Serve hot!
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