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Guinness Beef and Root Vegetable Soup
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Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 lb beef stew meat, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, cubed
  • 3 garlic cloves, minced
  • 12 oz Guinness stout
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes total. Transfer the beef to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet. Cook for 2 minutes until the onion softens, then scrape everything into the slow cooker.
  • Add the sliced carrots, sliced parsnips, cubed potatoes, Guinness, beef broth, tomato paste, thyme, and bay leaves to the slow cooker. Stir to combine.
  • Season with salt and black pepper. Cover and cook on low for 8 hours.
  • Remove the bay leaves. Ladle the soup into bowls and sprinkle with chopped parsley before serving.

Notes

Brown the beef well before adding it to the slow cooker to build better flavor in the broth. If the soup tastes too bitter from the stout, a pinch more salt at the end can round it out. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet