NOVEL THINKING

first off, thank you for this recipe. It’s the key ingredient in my opinion. ★☆. Doesn’t it feel like this week has just draaaaaaaaaaagged by? Crave-worthy cooking...Despite the crumbs. First, don’t freak out. When the stew is done, remove the bouquet garni*. Even if you’re not a fan of drinking it, you really can’t go wrong with using Guinness is your cooking and baking. Using lamb or beef, this slow cooker recipe is simple comfort food at it’s finest. Set aside on a cutting board. Remove from heat. Top with the bouquet garni. As you can see I did not brown my meat beforehand. Add the remaining Guinness, beef stock, tomato paste, soy sauce, and Worcestershire to the slow cooker; stir everything together well. 6. n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n; n.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window, document,'script','//connect.facebook.net/en_US/fbevents.js'); fbq('init', '1531369860524844'); fbq('track', "PageView"); Place the potatoes, carrots, and celery in the bottom of a large slow cooker. Personally I think you taste the beer flavor. This post may contain affiliate links. Season with salt and black pepper to taste. Sear the beef chunks on all sides, which should take about 10 minutes total. Save my name, email, and website in this browser for the next time I comment. Cook for 8 hours on low heat, or 6 hours on high heat. You’ll still a nice stew. Required fields are marked *. Copyright © 2020 by The Crumby Kitchen. ★☆ Sauvignon Blanc in particular if you’re ever buying. !function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod? Please see our full Disclosure Policy for details. I had too much left o ver so I broke it down into 8 bowl servings for lunch or supper when I want this stew. The slow cooker was practically made for this beef stew! I am so excited to try this out. Filed Under: Beef, Instant or Slow Cooked, International Recipes, Main Dishes, One Pot Recipes, Recipes, Slow Cooker, Slow Cooker and Friends, Soups, Stews, and Chili, St. Patricks Day Tagged With: bay leaf, beef, beef broth, beef stew, beef stock, bouquet garni, carrot, celery, comfort food, crock pot, dutch oven, easy, electric pressure cooker, garlic, gravy, Guinness, Guinness stew, holiday, instant pot, irish, Irish stew, meal for 4, onion, parsley, potato, pressure cooker, recipe, recipes, slow cooker, stew, stout beer, stovetop, thyme, traditional, […] Slow Cooker Irish Guinness Beef Stew […], Your email address will not be published. 2) it was very yummy and I hope it freezes well. To read more about me, click here. 5. I have everything cut up, and in the fridge. will surely share this, a good meal is always great! I know, I know – this is what you’ve been waiting to hear since Monday. This is my favorite stew. I made the same last week, just added a brown rue after it had cooked to make the broth richer. 1 bay leaf, 3 sprigs fresh thyme, 3 sprigs fresh parsley tied together. Set-it-and-forget-it is so handy when you’ve got a million other things to do! This SLOW COOKER GUINNESS IRISH STEW is so delicious! Remove from heat. Guinness is the perfect addition to this hearty Irish stew. I am mixing lamb with beef because of the high cost of lamb ($13.00 a pound). But the veggies, I will probably put a lot more and different ones in. Break the chunks of fork tender beef up into smaller bites before serving in shallow bowls. This Slow Cooker Irish Guinness Beef Stew is the perfect meal to celebrate St. Patrick’s Day, but it’s just as delightful any day of the year! In the last 30 minutes of the cook time, just mix 1/4 cup of flour (or 2 tablespoons of cornstarch) together with 1/4 cup of cold water, then mix it into the stew. Sprinkle 2 tablespoons of the flour on the onions and stir to combine, then pour in half of the beer and deglaze the pan, scraping the browned bits from the bottom with a wooden spoon. Season with salt and pepper to taste. By the end, you should have a lovely thickened, gravy-like stew. I learned two things when making this stew – 1) I don’t like lamb, So I picked out as much as I could.

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