I had people over for Guinness Stew for our third crock pot Thursday and it was AWESOME! My mom was nice enough to roast the potatoes for me so that I could leave them our of the stew (so that I could put in more carrots and beef!).
I loosely followed this recipe - only I did it like this:
Generally cooking on low you have a 6-8 hour cooking time, and on high it’s 3-4 hours.
I loosely followed this recipe - only I did it like this:
- dumped 3 Guinness Stouts into my crock pot with half a carton of beef stock
- added a bag of baby carrots
- 2 cartons of mushrooms, sliced (I bought the pre sliced ones)
- 6 cloves of minced garlic
- 2 bay leaves
- 1/2 can of seasoned tomato paste
- 15 or so cut up purnes (yes- weird, but AWESOME)
- 2 lbs of stew steak - I coated in flour (I used all purpose gluten free flour - cause that’s what I had - too bad the Guinness makes it NOT a gluten free recipe - you could use wine though, I would do 1/2 a bottle), cayenne pepper and garlic salt then seared in a pan until caramelized on all sides - (hot pan, hot olive oil)
Generally cooking on low you have a 6-8 hour cooking time, and on high it’s 3-4 hours.
I seasoned the stew with salt and pepper (I used cayenne, white, and black pepper). Just to taste…
I served it over the roast potatoes and left it kind of soupy - but that is how I like it! You can thicken the stew with corn starch, or by adding the potatoes (raw) to cook with it. You can add and subtract veggies as you like - they all bring different flavors :) I think next time I am going to try adding different varieties of mushroom.
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