Crock Pot Guinness Stew

Author Notes: This is a very hearty and flavorful stew. Thick and yummy, just what is needed on a fall or winter night!
(This can also be cooked on the stove top. Just adjust cooking time.)
—Granny G
Serves 10
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8-10
Red Potatoes, skin on, quartered
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6
Carrots, peeled and sliced into think chunks
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2
Stalks Celery, cut into chunks
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3
Bay Leaves
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3
pounds Stew Meat, cubed (I use Bison but chuck is ok)
-
1/2
cup Flour
-
1
dash Salt
-
1
dash Garlic Powder
-
2-3
tablespoons Olive Oil
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1
Medium Onion, diced
-
4
Large Garlic Cloves, minced
-
8
ounces Baby Portabella Mushrooms, halved
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16
ounces Tomato Sauce
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10 3/4
ounces Beef Broth
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1 (13g)
Lipton Beef Onion Soup Mix (or just Onion soup mix is fine)
-
1
teaspoon Dried Thyme
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Black Pepper to taste
-
1/2
teaspoon Garlic Powder
-
1
teaspoon Creole Seasoning
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1
teaspoon Italian Herb Seasoning (Mrs Dash)
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12
ounces Guinness Beer
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1
cup Frozen Peas
- 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. Saute 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 saute 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
- Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own.
- Serve with crusty French bread!
More Great Recipes:
Beef|Vegetable|Entree|Stew|Slow Cook|Fall|Winter
Showing out of comments
3 months ago Analida Braeger
Guinness has such a nice rich flavor combination to add to a stew along with that nice dark broth. SO tasty! I have a favorite dutch oven version here:
https://ethnicspoon.com...
almost 5 years ago Maritza Cutler
Made this last night, great family loved it!
over 5 years ago Gseghi
Making this right NOW. Excited. Using grass fed beef though, curious how much I should cut the cooking time down by, since grass fed cooks faster.
over 5 years ago Granny G
I would think pork or chicken would be good. Enjoy!
over 5 years ago LaReine
Looks yummy! Any suggestions for those who don't eat red meat?
over 5 years ago Granny G
I would think pork would be the best but chicken could always be used. Enjoy!
Showing 6 out of 6 comments