Guinness Stout Beef Stew - Crock Pot

Name: Guinness Stout Beef Stew - Crock Pot
Prep time: 40 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs beef stew meat, chunks; 1/2 cup flour, divided in half; 1 yellow onion, large, rough chop; 1 teaspoon salt; 1 teaspoon black pepper; 1/4 cup olive oil, divided in half; 11 ounces Guinness stout, no substitutions; 1 1/2 cups beef stock; 2 tablespoons demi-glace, gold (optional); 2 bay leaves; 1 teaspoon dried thyme, sub. 2 springs fresh; 1 tablespoon Worcestershire sauce; 2 tablespoons semi-sweet chocolate chips; 1 1/2 lbs boiling potatoes, ie. red, yukon gold, fingerling; 3 small turnips, peeled and cubed; 6 ounces baby carrots, left whole; flat leaf parsley, chopped for serving

Submitted by Chicagoland Chef du Jour

"I got this recipe from my girlfriend. She swears, this is the only recipe you will ever need. The addition of the semi-sweet chocolate chips mellows out the bitterness of the beer. Serve with some crusty bread & salad and you're golden! I have successfully halved the recipe. I add halved white button mushrooms the last hour. Cooking time depends on your crock pot setting: LOW= 8-10 hours, HIGH= 4-5 hours."

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Ready In:: 4hrs 40mins
Ingredients:: 17
Serves:: 6-8

ingredients

2 lbs beef stew meat, chunks
¹⁄₂ cup flour, divided in half
1 yellow onion, large, rough chop
1 teaspoon salt
1 teaspoon black pepper
¹⁄₄ cup olive oil, divided in half
11 ounces Guinness stout, no substitutions
1 ¹⁄₂ cups beef stock
2 tablespoons demi-glace, gold (optional)
2 bay leaves
1 teaspoon dried thyme, sub. 2 springs fresh
1 tablespoon Worcestershire sauce
2 tablespoons semi-sweet chocolate chips
1 ¹⁄₂ lbs boiling potatoes, ie. red, yukon gold, fingerling
3 small turnips, peeled and cubed
6 ounces baby carrots, left whole
flat leaf parsley, chopped for serving

directions

In a large ziplock bag, mix 1/4 cup of flour with salt, pepper. Add the beef, toss to coat.
Heat 1/2 oil in a large skillet over med-high heat. When oil is shimmering, add beef. Do not crowd the skillet. Brown in batches about 1-2 minutes per side. Set aside.
After all the meat cubes are browned, add remaining oil and flour. Cook for a a couple minutes to get rid of the raw flour taste. A flour paste will form.
Add 1/2 bottle of Guinness to the flour, to make a roux. Whisk to bring up any browned bits from the bottom of the skillet.
Add all the veggies to the crock pot. Add the roux, stir to coat.
Add the meat, remaining Guinness, beef stock, chocolate chips, Demi-glace if using,.
Cover and slow cook on LOW for 8-10 hours, HIGH for 4-5 hours.
If your gravy is too thin, remove the lid and cook on high for 20 minutes. If too thick, add some water or stock/broth. Check seasonings > salt & pepper, add as needed.
Top with parsley and serve.

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RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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