crock pot irish guinness beef stew

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irishbeefstew

While vacationing on the north shore of Lake Superior this past August, I made beef stew again. It’s always about 20 degrees cooler up north so it’s perfect “stew weather.” Jeff and Grace request it every year and it’s become a happy tradition. I usually make my version of my friend Danielle’s recipe, but this year I decided to make it Irish by adding Guinness stout in place of the wine, and changing up the root veggies and other ingredients a bit. It’s every bit as good, but different enough to warrant a new recipe post. Soooo, here ya go! Hope you love it as much as we do!

4 lb. chuck arm roast OR lamb cutlets, (excess fat removed)

1/4 cup olive oil (I used extra virgin)

coarse sea salt and freshly ground black pepper

1 large onion, chopped OR 1 cup chopped shallots

4 stalks celery, diced

2 cabbage leaves, thinly sliced (optional)

1 small can tomato paste (about 1/4 cup)

3 cups beef broth

12 oz. Guinness stout beer

2 Tablespoons Worcestershire sauce

4 large carrots, (peeled and cut into one inch pieces)

20 red baby bliss or yellow baby Dutch potatoes (the tiny ones) OR substitute diced rutabaga, turnip and/or parsnips in place of half of the potatoes

3 bay leaves

2 Tablespoons fresh thyme leaves

5 Tablespoons minute tapioca

2 large cloves garlic, minced

snipped chives for garnish (optional)

Cut meat of choice into 2 inch chunks and dry well with paper towels. Heat the olive oil in a heavy skillet or Dutch oven. Brown the meat in batches, and transfer them to a large (6 or 7 quart) slow cooker. Salt and pepper the meat. Add the onion/shallots and celery to the skillet and saute until transparent. Add tomato paste, broth, beer and Worcestershire to skillet. Stir to combine. Bring to a gentle simmer and carefully pour this mixture over the meat in the Crock Pot/slow cooker. Add everything else, except for the snipped chives, to the crock and stir to combine. Cover and cook on the “high” setting for 6 hours. Remove bay leaves. Salt and pepper to taste and serve with your favorite bread, brack,  biscuits or scones.

Enjoy!

~Melissa

 

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