I hope you are enjoying your St. Patrick’s Day! Since we have had our fair share of corned beef and cabbage lately I decided to make another meal for St. Patrick’s Day. When Joe asked if there was another Irish meal we could have my mind went directly to this. I have wanted to try this for a long time. The flavors in this stew were excellent (and that means a lot coming from a non beer lover). The guinness flavor was very mild and was complimented nicely by the thyme. Another bonus is that the slow cooker did all the work and made the house smell wonderful!
4 tablespoons extra virgin olive oil
1.5-2 lbs. boneless beef chuck, cut into 1″ pieces
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 large or 2 medium onions, roughly sliced
1-2 baking potatoes or 5-6 red potatoes, roughly chopped
3 large carrots, coarsely chopped
3-4 cloves of garlic, minced
1 16-ounce Guinness
1 tablespoon Worcestershire
1 1/2 teaspoons dried thyme
1 bay leaf
1 15.5-ounce can low-sodium beef broth or stock
3 tablespoons tomato paste
Salt and pepper to taste
Heat 2 Tbsp of olive oil in a large skillet over medium-high heat. In a bowl toss stew meat with the remaining 2 Tbsp oil, flour, salt, and pepper. Toss to coat. Arrange the meat in a single layer in the heated skillet and cook until the pieces are browned (2-3 min per side).
Meanwhile, toss all of your veggies into the crockpot. Pour the Guinness and worcestershire sauce over the veggies, sprinkle the thyme on top, and drop in the bay leaf.
Once the meat is browned, transfer it into the crockpot. Return the skillet to the stove and pour in the beef broth. Stir in the tomato paste and use a wooden spoon to scrape the browned bits on the bottom of the pan into the broth.
Pour the broth mixture over the contents of the crock pot. Season with salt and pepper. Gently stir everything to mix thoroughly.
Cook on low for 6-10 hours or high for 4-6. Goes perfectly with some crusty bread.
Source: Vintage Victuals