Crockpot Guinness Beef Stew

I am doing a fantastic job imagining it's fall around here. Even though the thermostat reads in the 90s. And I am pretty sure that after we close on our new house this week, we will go swimming in the pool this weekend.  Crockpot stew is an easy way to pretend it's fall.  I loved making it in Aspen, it was perfect to come home to after a day of skiing.  Though here in Houston, it is more like a day of swimming, in October.  I adapted this recipe from Blissfully Delicious.

Crockpot Guinness Beef Stew

1 pound stew beef
¼ cup flour
2 teaspoons vegetable oil
½ onion, chopped
1 cup chicken broth
¾ cup Guinness Draught
2 tablespoons tomato paste
1 tablespoon light brown sugar
½ teaspoon dried thyme
1 bay leaf
5 carrots, peeled and cut into 1-inch chunks
1 russet potato, peeled and cut into 1-inch chunks
4 mushrooms, quartered
2 cups frozen peas
¼ cup unbleached all-purpose flour

Toss the stew beef with the flour, turning well to coat. Heat the oil in a large skillet over medium heat, add the beef and crown on all sides. Transfer the beef to the crockpot. Add the onions to the skillet and cook for 5 minutes. Add the broth, Guinness, tomato paste, sugar, thyme and bay leaf. Bring to a simmer and scrape up any browned bits from the bottom of the skillet. Transfer the skillet contents to the crockpot and add the carrots, potatoes and mushrooms. Cover and cook on low for 8 to 10 hours, stir in the peas for the last 20 minutes of cook time. Season with salt and pepper to taste, serve.

Pin It Now!