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Pub-Style Guinness Beef Stew with Yorkshire Pudding Topping
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Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Muffin Tin
  • Mixing Bowl
  • Oven

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 3 carrots, sliced into rounds
  • 2 medium potatoes, cubed
  • 3 cloves garlic, minced
  • 2 (12-ounce) bottles Guinness stout
  • 2 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour (for puddings)
  • 2 large eggs (for puddings)
  • 1 cup milk (for puddings)
  • 1/2 teaspoon salt (for puddings)
  • 2 tablespoons vegetable oil (for puddings)

Instructions
 

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, then transfer them to the slow cooker.
  • Add the onions, carrots, potatoes, and garlic to the slow cooker. Sprinkle the 2 tablespoons flour, thyme, 1 teaspoon salt, and pepper over the meat and vegetables.
  • Pour in the Guinness and beef broth. Stir gently to combine everything.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • About 30 minutes before the stew is done, heat the oven to 425°F. Divide the 2 tablespoons oil among 4 cups of a muffin tin and place the tin in the oven to heat.
  • In a mixing bowl, whisk together 1 cup flour, 2 eggs, milk, and 1/2 teaspoon salt until smooth. Let the batter rest 10 minutes.
  • Carefully remove the hot muffin tin from the oven. Pour the batter evenly into the 4 oiled cups. Bake for 20 minutes until the puddings are puffed and golden.
  • Ladle the stew into bowls and place one Yorkshire pudding on top of each serving.

Notes

Let the Yorkshire pudding batter rest while the stew finishes cooking so the puddings rise higher. If the stew gravy seems thin, remove the lid for the last hour to thicken it slightly. Leftovers keep in the fridge for two days, but reheat the stew gently and warm the puddings in a toaster oven to keep them crisp.
Course: Main Course
Cuisine: British
Equipment: Slow Cooker, Large Skillet, Muffin Tin, Mixing Bowl, Oven