Guinness Stout Beef Stew Crock Pot Recipes

SLOW COOKER GUINNESS® BEEF STEW

Steps:

• Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.
• Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.
• Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
• Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
• Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.
• Cook on High until potatoes are tender, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
• Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

SLOW COOKER GUINNESS BEEF STEW

Steps:

• Cook in slow cooker: Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

GUINNESS BEEF STEW IN A CROCK POT

Steps:

• Put potato, carrot, and celery chunks in the bottom of 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 tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). 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. (That's Flavor!).
• Add meat and onions to crock pot, top with mushrooms.
• Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. 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!
• *Tony Chachere's and Mrs. Dash are my "go-to" seasonings for everything. You can use your favorite if these are not available.

GUINNESS STOUT BEEF STEW - CROCK POT

Steps:

• In a large ziplock bag, mix 1/4 cup of flour with salt, pepper. Add the beef, toss to coat.
• Heat 1/2 oil in a large skillet over med-high heat. When oil is shimmering, add beef. Do not crowd the skillet. Brown in batches about 1-2 minutes per side. Set aside.
• After all the meat cubes are browned, add remaining oil and flour. Cook for a a couple minutes to get rid of the raw flour taste. A flour paste will form.
• Add 1/2 bottle of Guinness to the flour, to make a roux. Whisk to bring up any browned bits from the bottom of the skillet.
• Add all the veggies to the crock pot. Add the roux, stir to coat.
• Add the meat, remaining Guinness, beef stock, chocolate chips, Demi-glace if using,.
• Cover and slow cook on LOW for 8-10 hours, HIGH for 4-5 hours.
• If your gravy is too thin, remove the lid and cook on high for 20 minutes. If too thick, add some water or stock/broth. Check seasonings > salt & pepper, add as needed.
• Top with parsley and serve.

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.