You don’t have to be Irish to enjoy this hearty beef stew. Perfect to serve on St Patrick’s Day with some homemade biscuits, or better yet, thick slices of Soda Bread. This recipe from Cook’s Country uses Guinness Draught beer to enhance the beef flavors an…
1 pound parsnips, peeled and cut into 1-inch chunks
1 ½ pounds baby red potatoes, scrubbed
¼ cup all-purpose flour
1 cup frozen peas
2 tablespoons minced fresh parsley leaves
The method
Directions
01
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons of oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.
02
Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, brown sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
03
Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours).
04
Set slow cooker to high. In a small bowl, whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, with crock pot covered, until the sauce thickens, about 15 minutes. Stir in peas and parsley, season with salt and pepper to taste, and discard bay leaf. Serve.
05
To Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.
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Fold in half along dotted line, blank sides facing in
Cook Like James
Crockpot Guinness Beef Stew
Prep
Cook
Yield
You don’t have to be Irish to enjoy this hearty beef stew. Perfect to serve on St Patrick’s Day with some homemade biscuits, or better yet, thick slices of Soda Bread. This recipe from Cook’s Country uses Guinness Draught beer to enhance the beef flavors an…
1 pound parsnips, peeled and cut into 1-inch chunks
1 ½ pounds baby red potatoes, scrubbed
¼ cup all-purpose flour
1 cup frozen peas
2 tablespoons minced fresh parsley leaves
Cook Like James · The method
Directions
1
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons of oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.
2
Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, brown sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
3
Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours).
4
Set slow cooker to high. In a small bowl, whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, with crock pot covered, until the sauce thickens, about 15 minutes. Stir in peas and parsley, season with salt and pepper to taste, and discard bay leaf. Serve.
5
To Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.
Cook Like James
Crockpot Guinness Beef Stew
Prep
Cook
Yield
You don’t have to be Irish to enjoy this hearty beef stew. Perfect to serve on St Patrick’s Day with some homemade biscuits, or better yet, thick slices of Soda Bread. This recipe from Cook’s Country uses Guinness Draught beer to enhance the beef flavors an…
1 pound parsnips, peeled and cut into 1-inch chunks
1 ½ pounds baby red potatoes, scrubbed
¼ cup all-purpose flour
1 cup frozen peas
2 tablespoons minced fresh parsley leaves
Directions
1
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons of oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.
2
Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, brown sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
3
Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours).
4
Set slow cooker to high. In a small bowl, whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, with crock pot covered, until the sauce thickens, about 15 minutes. Stir in peas and parsley, season with salt and pepper to taste, and discard bay leaf. Serve.
5
To Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.
