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Hearty Beef and Guinness Stew with Garlic Mashed Potatoes
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Large Pot
  • Potato Masher

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, diced
  • 3 carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 12 ounces Guinness stout
  • 2 cups beef broth
  • 2 tablespoons all-purpose flour
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds Yukon gold potatoes, peeled and quartered
  • 4 tablespoons butter
  • 1/2 cup milk
  • 3 garlic cloves, smashed

Instructions
 

  • Heat a skillet over medium heat and brown the beef cubes in batches until they have color on all sides. Transfer the beef to the slow cooker.
  • Add the diced onion, carrots, celery, and minced garlic to the slow cooker. Sprinkle the flour over the meat and vegetables, then stir to coat.
  • Pour in the Guinness and beef broth. Add the thyme, bay leaves, salt, and pepper. Stir once, cover, and cook on low for 8 hours.
  • About 30 minutes before the stew finishes, place the potatoes and smashed garlic in a large pot. Cover with water and boil until the potatoes are fork-tender.
  • Drain the potatoes, return them to the pot, and mash with the butter and milk until smooth. Season with a pinch of salt if needed.
  • Remove the bay leaves from the stew before serving. Spoon the stew over portions of the garlic mashed potatoes.

Notes

If the stew gravy seems thin after cooking, remove the lid for the last hour to let it reduce. The mashed potatoes can be made a few hours ahead and kept warm in a covered bowl set over a pot of simmering water. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Large Pot, Potato Masher