Make Ahead

Slow Cooker Stout Beef Stew

Name: Slow Cooker Stout Beef Stew
Yield: Serves 6 to 8 people
Ingredients: 4 pounds ~ 1 inch cubed beef chuck at room temerature; 3 medium sliced onlions; 3 large carrots, cut on the bias; 4 cloves of garlic, diced; 2 teaspoons beef stock paste; 2 tablespoons cumin; 2 tablespoons corriender powder; 1 tablespoon good smoked paprika; 3 teaspoons of salt (or to taste); pepper to taste; 0.5 cups currants; 2 cups good dark stout (I used Stone Imperial Russian Stout); 1 cup water

by: adamnsvetcooking

December 16, 2012

1 Ratings

Serves 6 to 8 people

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Author Notes

I love slow cookers! Easy to set up, and dinner is ready when you get home! This stew is easy to put together, fragrant, and delicious. It’s play on gulash, beef stew and chili. Enjoy! —adamnsvetcooking

What You'll Need

Ingredients

4 pounds ~ 1 inch cubed beef chuck at room temerature
3 medium sliced onlions
3 large carrots, cut on the bias
4 cloves of garlic, diced
2 teaspoons beef stock paste
2 tablespoons cumin
2 tablespoons corriender powder
1 tablespoon good smoked paprika
3 teaspoons of salt (or to taste)
pepper to taste
0.5 cups currants
2 cups good dark stout (I used Stone Imperial Russian Stout)
1 cup water

Directions

Seasoning mix: In a mixing bowl mix together the cumin, coriander, salt, pepper and paprika. Veggie mix: In a mixing bowl mix together the onions, carrots and currants. Add a third of the veggie mix on the bottom of the slow cooker insert. Add a third of the seasoning mix on top of the veggie mix. Add half of the beef on top of that. Add the 2nd third of the seasoning and the veggie mix on top of the beef (you get the idea here). Add the rest of the beef and top the beef with the seasoning and veggie mix. Poor the stout and the water on the sides of the slow cooker insert. Add the beef paste. Cover the slow cooker insert. Turn on the slow cooker on high and set your timer for 8 hours. After that enjoy!!!

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1 Review

Kayo January 19, 2015

For my first slow cooker meal, I tried this recipe, although I had some misgivings. What I would do differently: brown the meat, cook the spices in some oil before adding. Cook for either a much shorter time or for 8 hours at a lower temperature. Carrots disintegrated, meat got tough, and I was using some perfect cut up chuck roast for this. Spices made liquid kind of gritty.