Thanks to blogger Blissfully Delicious we enjoyed our first ever pot of Guinness Beef Stew! Below is a quick look of what you’ll need to buy and do to make this delicious stew. Find the full recipe/instruction at…
4 lbs boneless beef chuck roast, trimmed and cut into 1-1/2-inch
Salt and pepper
2 tbsp vegetable oil
2 onions, chopped about 2
4 cups low-sodium chicken broth
1-1/2 cups Guinness Draught
light brown sugar
1 tsp dried thyme
1 ounce bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1-inch
1 lb parsnips, peeled and cut into 1-inch chunks ( I didn't use these...)
1-1/2 lbs baby red
potatoes (about 24), scrubbed
1/4 cup unbleached all-purpose flour
minced fresh parsley
Pat dry the beef cubes with paper towels and season with salt and pepper. Heat 2 tsp of oil in a large skillet over medium high heat until just smoking. Cook half of the beef until browned on all sides, about 8 minutes. Transfer to the slow cooker insert and repeat with an additional 2 tsp oil and the remaining beef.
Add the remaining 2 tsp oil, onions and 1/4 tsp salt to the skillet and cook until the onions are lightly browned, about 5 minutes. Add the broth, 1-1/4 cups of the beer, sugar, thyme, chocolate, and bay leaves and bring to a boil, using a wooden spoon to scrape up any browned bits. Transfer to the slow cooker insert.
Add the carrots, parsnips, and potatoes to the slow cooker insert. Cover and cook on low until the meat is tender, about 9-10 hours (or cook on high for 6 to 7 hours, but I have only tried this recipe on low for 10-hrs). Set the slow cooker to high. Whisk the flour and remaining 1/4 cup beer until smooth, and then stir the mixture into the slow cooker. Cook, covered, until the sauce thickens about 15 minutes. Remove and discard the bay leaves, stir in the parsley, and season with salt and pepper to taste.
Yield: 6-8 servings