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Hearty Irish Beef Stew with Guinness and Potatoes
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Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef chuck roast, cut into 1-inch cubes
  • 4 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 3 medium carrots, peeled and sliced into 1/2-inch rounds
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 12 ounces Guinness stout
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Place the flour, salt, and pepper in a bowl and toss the beef cubes until lightly coated.
  • Heat a skillet over medium heat and brown the beef in batches until the pieces are seared on all sides. Transfer the beef to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet and cook for two minutes until the onion softens. Stir in the tomato paste and cook for one more minute.
  • Pour the Guinness into the skillet and scrape up the browned bits from the bottom. Let the liquid simmer for two minutes, then transfer everything to the slow cooker.
  • Add the beef broth, carrots, potatoes, 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 potatoes are soft.
  • Remove the bay leaves. Sprinkle the chopped parsley over the stew before serving.

Notes

Brown the beef first for better flavor, but skip that step if you are short on time. The stew thickens more as it sits, so add a splash of broth when reheating leftovers. Leftovers keep well in the fridge for three days.
Course: Soup
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife