HAPPY SAINT PATRICK’S DAY! We hope you’re wearing green and if you’re not, we hope you’re not being pinched!
Today’s recipe is a favorite of ours Slow Cooker Guinness Stew! No pictures today, just this delicious, hearty, beef stew recipe. And it’s super easy to make, if we were Ina we would be saying, “How easy is that?”
Okay, back to the recipe. This one is super easy, and requires almost zero effort. All you do is throw things into a crock pot! How easy is that? 😉
What You Need
- 1 to 2 pounds stewing beef
- 2 to 3 russet potatoes (chopped)
- 1 onion (chopped)
- 3 carrots (chopped)
- 3 parsnips (chopped and optional)
- 3 celery stalks (chopped)
- Two 12oz Bottles of Guinness
- Beef Broth (About 2 cups, give or take)
- 2 bay leaves
- 1 to 2 sprigs of rosemary
- Kosher Salt
**First turn on your crock pot to high, and just let it heat until you’re ready to use it.
Cut the potatoes, carrots, parsnips, celery, and onions into large chunks. You really don’t want them too small or else as they cook, they will become mushy! Put chopped veggies off to the side.
Okay, I know we said you throw everything into a crock pot, but this step is totally worth it. You don’t have to do it, but I think you’ll thank us in the end. Season your meat liberally with kosher salt and pepper. In a pan heat some olive oil over medium high heat. When the oil is shimmery, throw the first batch of the meat in and brown on all sides. Remove and place on paper towels, repeat until all the meat is browned.
See? Was that so bad? Easy peasy! Next, add all your chopped veggies into the crock pot, then the meat, bay leaves, and rosemary. Next pour the Guinness in, add a couple splashes of the worcestershire. Pour in the beef stock until everything is covered.
If you plan on cooking this on HIGH, you’ll want to cook it for 4 to 6 hours. If cooking on LOW, you’ll cook for about 10 to 12 hours.
This recipe is great to cook overnight or prep the night before, and leave it while you go to work. As with some dishes like this, it’s always better the next day. But if you can’t wait (don’t worry if you can’t, we have made many of dishes and then ate them straight away) serve over rice, mashed potatoes, or serve with bread.
Another plus to this recipe is you can really add whatever you like. You can add garlic, add more potatoes, less carrots, more celery, don’t like russet potatoes you can add red potatoes and you get the idea. It’s really easy and really versatile.