This isn’t a recipe for a classic Irish stew; it’s a delicious, updated version. Traditionally the mix showcases lamb or mutton, but this slow cooker rendition uses a generous splash of stout and hearty chunks of beef (not those itty-bitty pieces that are often labeled “stew meat” at the supermarket).
Because it cooks all day, it’s handy to get some of the prep done ahead. You can prepare the recipe through step 2 the night before. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and onion mixture to the slow cooker and proceed with step 3.
Don’t scrimp on the parsnips. They are a key element to making the dish delicious.
Slow Cooker Guiness Beef Stew
Yield: 6 to 8 servings
INGREDIENTS
4 pounds boneless beef chuck stew meat, see cook’s notes
Coarse salt and freshly ground black pepper
2 tablespoons vegetable oil, divided use
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught, divided use
1 tablespoon light brown sugar
1 teaspoon dried thyme
1 ounces bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled, cut into 1-inch chunks
1 pound parsnips, peeled, cut into 1-inch chunks
1 1/2 pounds baby red potatoes, scrubbed
1/4 cup all-purpose flour
2 tablespoons minced fresh parsley leaves
Cook’s notes: Make sure to buy large chunks of stew meat. Trim meat of excess fat, as necessary, and cut into 1 1/2-inch pieces.
DIRECTIONS
1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons oil in large deep skillet over medium-high heat until almost smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to large slow cooker and repeat with 2 teaspoons oil and remaining beef. Transfer second batch of beef to slow cooker.
2. Add remaining 2 teaspoons oil, onions and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cup stout, sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker.
3. Add carrots, parsnips and potatoes to slow cooker. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours). Set slow cooker to high. Mix flour and remaining 1/4 cup Guinness, stirring until smooth. Using a ladle, scoop up about 1/2 cup of broth and stir into flour mixture. Stir mixture into stew using a silicone spatula or gently using a wooden spoon. Cook, covered, on high power until sauce thickens slightly, about 15 minutes. Stir in parsley. Taste and add salt and pepper as needed. Discard bay leaves. Serve.
Source: America’s Test Kitchen
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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