Irish Beef Stew
A classic beef stew that's filled with chunks of beef, hearty potatoes, carrots and celery. Guinness beer is added to give it a deep and robust flavor. Made in a crockpot for ease!
Ingredients
- 1.5-2 lb stew meat or beef chuck roast
- 1 yellow onion, diced
- 3 tbsp flour
- 1/2 tsp garlic powder
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 3 russet potatoes, peeled and diced
- 4 large carrots, peeled and sliced into rounds
- 3 stalks celery, chopped
- 5 cups low sodium beef broth
- 2 tsp Worcestershire sauce
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 12oz bottle of Guinness
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- In a large bowl, toss the stew meat (if using a beef chuck roast, cut into 1 inch chunks) with the 3 tbsp flour, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Stir in the diced onion.
- Heat 2 tbsp olive oil in a large skillet. Add half of the beef and onion mixture, or less just be sure not to overcrowd the pan, and cook until lightly browned on all sides of the meat. About 5-7 minutes per batch.
- To a crockpot, add the seared beef and onions, potatoes, carrots, celery, beef broth, Worcestershire sauce, garlic, thyme, rosemary, bay leaves, 1/4 tsp salt, 1/4 tsp pepper and the bottle of Guinness. Cook on high for 4-5 hours or low for 8-9 hours. 10 minutes before it's done, mix 2 tbsp of cornstarch with 2 tbsp of water. Pour into the crockpot and let cook to thicken.
- Best served with crusty bread and a heavy smear of butter.