Just in time for St. Patrick’s Day – an easy, tasty beef dish that spotlights the distinctive taste of Guinness. I’m always the first to say that I’m not a fan of the slow cooker/crock pot. I find recipes designed for this equipment are hit and miss. For the most part the individual flavour of the ingredients get lost and the blend of everything together generally makes for a very unappetizing bite. I’m happy to report with this recipe that isn’t the case. Enjoy this flavourful stew on St. Patrick’s Day with an ample serving of mashed potatoes to soak up all the lovely juices.
This recipe is adapted from my favourite food magazine, Fine Cooking.
Guinness Beef Stew
1/4 cup all-purpose flour
2 teaspoons Kosher salt
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
2 lb. stewing beef, trimmed of excess fat, cut into 1-inch pieces
2 large carrots, cut into 1/4-inch-thick rounds
1 large yellow onion, coarsely chopped
3 large cloves garlic, minced
4 sprigs fresh thyme
1 (12-oz.) can Guinness
2 lb. stewing beef, trimmed of excess fat, cut into 1-inch pieces
2 large carrots, cut into 1/4-inch-thick rounds
1 large yellow onion, coarsely chopped
3 large cloves garlic, minced
4 sprigs fresh thyme
1 (12-oz.) can Guinness
1 cup beef broth
In a large bowl, combine the flour, salt, and pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including any excess flour) to a 6-quart slow cooker and then add the carrots, onion, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours. Have a sample - you’ll know it’s ready when the beef melts in your mouth.
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