Tuesday, November 3, 2015
We mostly followed the recipe in Cover and Bake. Here's our version:
Guinness Beef Stew
2.5~3 lbs beef total (beef cubes for stew and/or bone in or boneless chuck)
1 onion, chopped
one bottle Guinness
1/2 tbsp light brown sugar
1/2 tsp dried thyme
1 bay leaf
1 cup low sodium chicken stock
1 cup low sodium beef stock
3~4 carrots, peeled and chopped into rounds
1~1.5 lbs red potatoes (scrubbed and if desired, peeled)
1/4 c flour
Cut beef into cubes and season with salt and pepper. Put a bit of oil in a skillet and brown the beef. Transfer the browned beef to the slow cooker. Using the same skillet, add a bit additional oil and saute the onions until they start to brown. Add the Guinness, brown sugar, thyme, and bay leaves. Bring to a boil, scraping the brown bits up off the bottom of the skillet. Pour into the slow cooker. Stir chicken stock and 3/4 of the beef broth into the slow cooker. Nestle the carrots and potatoes around the edges of the slow cooker. Cover and cook on high for 6-7 hours.
Remove the potatoes. Whisk the remaining beef stock with the flour and stir into the slow cooker. Quarter the potatoes and return them to the slow cooker. Continue to cook until the sauce is thickened (about 15 minutes). Serve and enjoy.