Spiced Guinness Beef Stew with Root Vegetables and Kale
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 12 ounces Guinness stout
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 medium potatoes, cubed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 4 cups chopped kale
- 2 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the beef stew meat, onion, and garlic in the slow cooker. Sprinkle the cumin, smoked paprika, cinnamon, salt, and pepper over the meat and stir to coat.
- Pour the Guinness and beef broth into the slow cooker. Add the carrots, parsnips, and potatoes and stir once to combine.
- Cover and cook on low for 8 hours until the beef is fork-tender and the vegetables are soft.
- Stir in the chopped kale during the last 15 minutes of cooking so it wilts but keeps its bright color.
- Taste and adjust salt or pepper if needed before serving.
Notes
Stir the kale in only at the end so it stays vibrant instead of turning olive green. If the stew seems thin after cooking, remove the lid for the last 30 minutes to let some liquid evaporate. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board