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Slow Cooker Potato and Beef Stew with Guinness and Rosemary
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1½ pounds beef chuck, cut into 1-inch cubes
  • 4 large potatoes, peeled and cut into chunks
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 12 ounces Guinness stout
  • 1½ cups beef broth
  • 2 tablespoons all-purpose flour
  • 2 sprigs fresh rosemary
  • Salt and black pepper

Instructions
 

  • Season the beef cubes with salt and pepper, then toss them with the flour until evenly coated.
  • Heat a skillet over medium heat and brown the beef in batches, transferring the pieces to the slow cooker as they finish.
  • Add the potatoes, onion, carrots, and garlic to the slow cooker with the beef.
  • Pour the Guinness and beef broth over the ingredients.
  • Place the rosemary sprigs on top.
  • Cover and cook on low for 8 hours.
  • Remove the rosemary sprigs before serving.

Notes

Brown the beef well before adding it to the slow cooker to build deeper flavor in the gravy. If the stew seems thin at the end, remove the lid for the last 30 minutes to let some liquid evaporate. Leftovers reheat nicely on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet