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Guinness Beef Stew with Leeks and Horseradish Cream
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch chunks
  • 2 large leeks, cleaned and sliced into half-moons
  • 3 carrots, peeled and cut into 1-inch pieces
  • 2 medium potatoes, cut into 1-inch cubes
  • 1 (12-ounce) bottle Guinness stout
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup sour cream
  • 3 tablespoons prepared horseradish

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and brown on all sides, about 5 minutes total. Transfer the beef to the slow cooker.
  • Add the sliced leeks and minced garlic to the same skillet. Cook for 3 minutes until the leeks soften slightly. Scrape everything into the slow cooker.
  • Pour the Guinness into the slow cooker, followed by the beef broth and tomato paste. Stir to combine. Add the carrots, potatoes, thyme, salt, and pepper.
  • Cover and cook on low for 7 to 8 hours, until the beef is tender and the vegetables are soft.
  • In a small bowl, stir together the sour cream and horseradish. Taste and adjust the horseradish amount if you prefer more heat.
  • Ladle the stew into bowls and top each serving with a generous spoonful of the horseradish cream.

Notes

The leeks cook down into a mild, sweet base that pairs nicely with the stout, so avoid swapping them for regular onions if you want that exact flavor. Stir the horseradish cream in just before serving so it stays cool and creamy against the hot stew. Leftovers reheat well the next day, though the cream is best made fresh each time.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Mixing Bowl