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Hearty Guinness Beef and Root Vegetable Stew
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 2 medium carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 large yellow onion, diced
  • 2 medium russet potatoes, cubed
  • 12 ounces Guinness stout
  • 2 cups beef broth
  • 2 cloves garlic, minced
  • 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
 

  • Place the beef pieces in a bowl and toss them with the flour, salt, and pepper until evenly coated.
  • Add the coated beef to the slow cooker along with the carrots, parsnips, onion, potatoes, and garlic.
  • Pour the Guinness and beef broth over the meat and vegetables, then add the thyme and bay leaves.
  • Stir everything gently to combine and distribute the liquid.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender.
  • Remove the bay leaves, taste the broth, and adjust salt or pepper if needed.
  • Ladle the stew into bowls and sprinkle with the chopped parsley before serving.

Notes

If the broth seems thin at the end, remove the lid for the last 30 minutes of cooking so some liquid can evaporate. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a splash of broth. For a slightly sweeter edge, swap one of the potatoes for a small sweet potato. This stew pairs nicely with soda bread or mashed potatoes on the side.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Cutting Board, Knife