Slow Cooker Beef & Guinness Stew
Mon Sep 25 2017
Slow Cooker Beef & Guinness Stew
This hearty stew is the ultimate comfort food! While this recipe does require a little more preparation up-front, once the meat has been browned and everything is in the slow cooker, it’s hands off until serving.
If not making this in a slow cooker, increase the Guinness to 500ml, and simmer gently over low heat for about 1.5 hours.
Ingredients:
- 2 tbsp olive or rapeseed oil
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 750g diced beef
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 medium onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 tbsp tomato puree
- 2 tbsp black treacle
- 500ml beef stock
- 330ml (1 bottle) extra stout Guinness
- 2 bay leaves
Method:
1.Heat a large frying pan over medium high heat with half of the oil. Combine flour with salt & pepper, give a quick mix with a fork.
2.Once pan is hot, arrange half of the beef in a single layer in the pan. Once browned on the one sides, sprinkle half of the seasoned flour over the beef, use a wooden spoon or tongs to move the beef around in the flour to coat. Leave to cook further 1-2 minutes. Remove beef from the pan and set aside on a plate. Pour the remaining oil in the pan and repeat with the second half of the beef and seasoned flour.
3.Place carrots, celery, onion, garlic, tomato puree and black treacle in the slow cooker. Stir to coat the vegetables in the tomato puree and treacle. Spoon browned beef on top of the vegetables, then pour in the beef stock and Guinness. Add the bay leaves.
4.Place the lid on the slow cooker, then cook on low heat for 8-10 hours. Tip: As with any slow cooker recipe, don’t remove the lid while cooking as this lowers the temperature in the slow cooker, increasing cooking time further.
5.Taste stew for seasoning, then serve with creamy mashed potato or colcannon.
6.Will keep in the fridge for up to 3 days.
