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Guinness Stout Beef Stew with Potatoes and Celery
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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 pieces
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 celery stalks, sliced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 12 ounces Guinness stout
  • 2 cups beef broth
  • 1 pound potatoes, cut into 1-inch cubes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves

Instructions
 

  • Toss the beef with the flour, salt, and pepper in a bowl until evenly 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, celery, carrots, and garlic to the same skillet. Cook for 3 minutes, stirring to loosen any browned bits.
  • Pour the Guinness into the skillet and simmer for 2 minutes. Scrape the bottom of the pan, then transfer everything to the slow cooker.
  • Add the beef broth, potatoes, tomato paste, thyme, and bay leaves to the slow cooker. Stir to combine.
  • Cover and cook on low for 8 hours until the beef is fork-tender and the gravy has thickened.
  • Remove the bay leaves before serving.

Notes

If the gravy looks thinner than expected after cooking, leave the lid off for the last 30 minutes on high to reduce it. The flour on the beef helps create body, so skip extra thickeners unless you prefer a very spoon-coating texture. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Cutting Board