I don’t know what it is lately, the cooler weather or the onset of the holiday season but I find myself gravitating towards hearty and savory recipes. Straying from our typical go to winter comfort food a chili recipe (that my husband cooks amazingly by the way) I have been experimenting with different stews.
Maybe it is my Chicago and Irish roots but something about stew with Guinness just sounds so right! I know I should be saving this post for St. Patrick’s day but by the time March rolls around here in AZ it will definitely not be stew weather, more like the start of swimming season.
This stew is brimming with brightly colored root vegetables and meat so tender it just falls apart. The perfect set it and forget it slow cooker recipe with amazing results. As with many stews and chili’s this stew tastes even better the second day!
Guinness Irish Stew Ingredients:
- 3 Tablespoons olive oil
- 3 Pounds beef cubed (or stew meat)
- Freshly ground black pepper
- 4 Cloves garlic minced
- 1/3 Cup tomato paste
- 2 Cups beef broth
- 1 Bottle Guinness Draught
- 2 teaspoons dried thyme
- 2 Bay leaves
- 3 large Carrots, sliced
- 1 large Yellow onion diced
- 5 Baby yellow potatoes cut into 1 inch cubes
- 1 large Parsnip, cut in 3/4-inch pieces
Heat 2 tablespoons oil over medium-high heat in a large sautee pan. Season the beef all over with salt and pepper.
Add beef in batches to pan and brown on all sides, 6 to 8 minutes. Transfer to a plate. Repeat with remaining beef.
Place beef and all of the remaining ingredients into a slow cooker. Stir to incorporate all ingredients and ensure that the meat and vegetables are covered with the broth.
Cook on low for 8 hours.
Remove Bay leaves and serve.
Adapted from Taste Food