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| Slow Cooker Guinness® Beef Stew |
"This is a recipe my husband got from one of his co-workers. He absolutely loves this!"
Ingredients :
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
- 1/4 cup vegetable oil
- 1 large yellow onion, coarsely chopped
- 1 (15 ounce) can Irish stout beer (e.g. Guinness®)
- 4 cloves garlic, chopped
- 1 (14.5 ounce) can beef broth
- 1 tablespoon chopped fresh parsley
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 pound round red potatoes, halved
- 3 carrots, cut into 1-inch chunks
- 1 (17.5 ounce) package frozen puff pastry, thawed and cut into quarters (optional)
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 4H45M |
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- Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.
- Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.
- Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
- Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
- Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.
- Cook on High until potatoes are tender, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
- Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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