Guinness Stout Beef Mushroom Stew
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 8 ounces cremini mushrooms, quartered
- 12 ounces Guinness stout
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
Instructions
- Season the beef with salt and pepper. Place it in the slow cooker along with the mushrooms, onion, carrots, and garlic.
- In a bowl, whisk together the Guinness stout, beef broth, tomato paste, Worcestershire sauce, thyme, and flour until smooth. Pour the mixture over the meat and vegetables.
- Add the bay leaves, then cover and cook on low for 8 hours or until the beef is very tender.
- Remove the bay leaves, taste the stew, and adjust salt and pepper if needed before serving.
Notes
The flour mixed into the liquid at the start keeps the gravy from separating during the long cook. Leftovers reheat well on the stove with a splash of broth to loosen the sauce. If the flavor tastes too bitter from the stout, a pinch more salt usually balances it without changing the recipe.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: Irish
Equipment: Slow Cooker, Mixing Bowl, Knife