Guinness Stew in a Slow Cooker
8-10 red potatoes, skin on, quartered
6 carrots, peeled, sliced into thick chunks
2 stalks celery, cut in chunks
3 bay leaves, divided use
3 pounds stew meat, cubed
1/2 cup flour
Dash of salt
Dash of black pepper
Dash of garlic powder
2-3 tablespoons olive oil
1 medium onion, diced
4 large garlic cloves, minced
8 ounces baby portobello mushrooms, halved
2 (8 ounce) cans tomato sauce
10 3/4 ounces beef broth
1 envelope Lipton Onion Soup Mix
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Creole seasoning
1 teaspoon Italian herb seasoning, such as Mrs. Dash
12 ounces Guinness Stout
1 cup frozen peas, if desired
Put potato, carrot, and celery chunks in the bottom of slow cooker or Crock-Pot. Top with 2 bay leaves.
Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tablespoons of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned. Add more oil to pan as necessary for each batch. Remove and set aside.
Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.
Add meat and onions to slow cooker, top with mushrooms.
Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to slow cooker. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).
Cook 8 hours on low heat. Stir in frozen peas when done, they’ll heat up on their own. Serve with crusty French bread.
Makes 10 servings.
Adapted from RecipeZaar.com
(Photo: Nicholas Mistry)