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Guinness Beef Stew with Cabbage Wedges and Caraway
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 carrots, sliced
  • 4 medium potatoes, cubed
  • 1 small head green cabbage, cut into wedges
  • 1 bottle (12 ounces) Guinness stout
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon caraway seeds
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste

Instructions
 

  • Pat the beef dry and season with salt and pepper. Toss the pieces with the flour until lightly coated.
  • Heat the oil in a large skillet over medium-high heat. Brown the beef in batches, then transfer it to the slow cooker.
  • Add the onion, carrots, and potatoes to the same skillet. Cook for 3 to 4 minutes, stirring occasionally, then scrape everything into the slow cooker.
  • Pour the Guinness and beef broth into the slow cooker. Stir in the tomato paste, garlic, and caraway seeds until the tomato paste dissolves.
  • Nestle the cabbage wedges on top of the other ingredients so they sit partly above the liquid.
  • Cover and cook on low for 8 hours. The beef should be fork-tender and the cabbage wedges soft but still holding their shape.
  • Taste and add more salt or pepper if needed before serving.

Notes

If the broth seems thin at the end, remove the lid for the last 30 minutes so some liquid can evaporate. Leftovers reheat well the next day, though the cabbage softens further. Caraway seeds can be increased to 1.5 teaspoons if you prefer a stronger anise note.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet