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Guinness Beef Stew with Celery Root and Whole-Grain Mustard
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 1 medium celery root, peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 2 carrots, sliced into rounds
  • 3 garlic cloves, minced
  • 12 ounces Guinness stout
  • 2 cups beef broth
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Season the beef cubes with salt and pepper, then toss them with the flour until evenly coated.
  • Heat a large skillet over medium-high heat and brown the beef in batches for 3 to 4 minutes per side. Transfer the browned beef to the slow cooker.
  • Add the celery root, onion, carrots, and garlic to the slow cooker.
  • Pour in the Guinness and beef broth. Stir in the thyme and bay leaves.
  • Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
  • Remove the bay leaves. Stir in the whole-grain mustard until fully combined.
  • Taste and adjust salt if needed. Sprinkle with chopped parsley before serving.

Notes

Stir the mustard in only after cooking so the grains stay intact and the flavor stays sharp. If the broth seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers reheat well the next day and the celery root holds its shape better than potatoes.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Cutting Board