Guinness and Onion Beef Stew with Potatoes and Carrots
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into chunks
- 2 large onions, sliced
- 4 medium potatoes, cubed
- 4 carrots, sliced into rounds
- 12 ounces Guinness stout
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- Salt and black pepper
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and brown them on all sides for about 5 minutes. Transfer the beef to the slow cooker.
- Add the sliced onions and minced garlic to the same skillet. Cook for 3 minutes until the onions soften slightly, then scrape everything into the slow cooker.
- Place the cubed potatoes, sliced carrots, thyme, and bay leaf into the slow cooker with the beef and onions.
- Pour in the Guinness and beef broth. Stir the flour into 1/4 cup of the liquid until smooth, then add it back to the pot. Season with salt and pepper.
- Cover and cook on low for 8 hours. Remove the bay leaf before serving.
Notes
Brown the beef well at the start to build deeper flavor in the gravy. If the gravy seems thin after cooking, remove the lid for the last 30 minutes on high. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Cutting Board
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Cutting Board