Guinness Beef Stew
Classic beef stew recipe with the addition of a Guinness gravy. Adds depth and robust flavor to your stew!
Ingredients
- 3 lbs beef chuck Usually labeled as stew meat
- 1 cup carrots, chopped
- 1-2 yellow onions I used 1 large onion, if yours are small, use 2
- 4 golden potatoes, chopped
- 1 tbs garlic, minced
- 1/4 cup flour
- 12 oz. Guinness
- 1 cup peas, frozen
- 1 tbs Worcestershire
- 2 tbs tomato paste
- 4 cups beef broth
- 1 1/2 tsp dried thyme
- Salt and pepper
- 4-5 tbs corn starch for thickening, as needed
Instructions
- Brown the beef chuck in batches on the stove top. Do not overcook. Add to crockpot. Add salt and pepper on top.
- Add onions, carrots, and potatoes to the same pan you used to brown the beef chuck. Sauté until onions are translucent. Add garlic and sauté another 1-2 minutes.
- Add flour to the vegetables in the pan and stir to coat. Slowly pour in Guinness. Continue cooking until flour is absorbed and the liquid begins to thicken.
- Add vegetable and Guinness mixture to crockpot. Add peas, Worcestershire, tomato paste, thyme, and beef broth to crock pot. Mix everything together to distribute evenly.
- Cook on high 4-5 hours or low -8 hours. Check on it occasionally, give it a stir and season with salt and pepper as desired. Stew is finished when a fork goes through potatoes and carrots easily and beef is tender.
- If your stew is watery, thicken using corn starch slurry as described in the post above until desired consistency is reached.