Guinness Beef and Potato Stew with Root Vegetables

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Course Soup

Cuisine Irish

Servings 4 people

Equipment

Slow Cooker
Large Skillet

Ingredients

1.5 pounds beef chuck, cut into 1-inch pieces
4 medium potatoes, peeled and cubed
3 carrots, sliced into rounds
2 parsnips, sliced into rounds
1 large onion, diced
3 cloves garlic, minced
12 ounces Guinness stout
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 teaspoon dried thyme
2 bay leaves
2 tablespoons olive oil
Salt and black pepper to taste

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces and brown them on all sides for about 5 minutes.
Sprinkle the flour over the beef and stir to coat evenly, cooking for 1 minute more.
Transfer the beef to the slow cooker. Add the onion, garlic, potatoes, carrots, and parsnips.
In a bowl, whisk together the Guinness, beef broth, tomato paste, thyme, bay leaves, salt, and pepper until smooth.
Pour the liquid mixture over the ingredients in the slow cooker and stir to combine.
Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef and vegetables are fork-tender.
Remove the bay leaves before serving.

Notes

Brown the beef first if you have time, as it deepens the flavor of the final broth. The parsnips add natural sweetness that pairs well with the stout, so avoid skipping them. Leftovers thicken further in the fridge and reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet