Lozs Slow Cooked Irish Guinness Stew Recipes

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.

BEEF AND GUINNESS STEW

Steps:

• Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
• Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
• Lower heat to medium. If the pot is looking dry, add oil.
• Cook garlic and onion for 3 minutes until softening, then add bacon.
• Cook until bacon is browned, then stir through carrot and celery.
• Add flour, and stir for 1 minute to cook off the flour.
• Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
• Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
• Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
• Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
• Serve with creamy mashed potatoes!!

GUINNESS® IRISH STEW

Steps:

• Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
• Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
• Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
• Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
• Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
• Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
• Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

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:

• In a large pan, heat olive oil over medium high heat. Turn slow cooker on*.
• In a large bowl, toss beef together with salt, pepper, and flour to coat. Add to the pan and cook until all sides of the chunks are browned (about 8 minutes).
• While beef is browning, add potatoes, carrots, parsnips, onion, garlic and tomato paste to the slow cooker. Stir to coat.
• Add browned beef, beef broth, and Guinness to the slow cooker and stir to combine.
• Cook for 3-4 hours on high, 8-10 hours on low. Add salt and pepper to taste and serve with a pint of Guinness.

TRADITIONAL IRISH BEEF AND GUINNESS STEW

Steps:

• Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
• Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
• Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
• Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
• Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

LOZ'S SLOW COOKED IRISH GUINNESS STEW

Steps:

• Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
• Caramelise onions in butter and sugar in a saucepan then add to cooker.
• Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
• After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
• Sometimes you may need to add a bit more brown sugar if it has a bitter taste.

GUINNESS STEW

Steps:

• Sautee the onion and Stir Fry the Beef in a frying pan until tender and add to a large cooking pot
• Add the Diced Vegetables and Herbs
• Pour in the Guinness and 1L of Beef Stock
• Sir Well and let cook slowly for up to 2 hours
• Serve with mashed potatoes or dumplings.
• For the best result serve one day after cooking to really release those flavors!