Slow cooker beef and stout stew

    Slow cooker beef and stout stew

    (9)
    17saves
    8hr15min


    40 people made this

    About this recipe: This easy, comforting beef stew is perfect for those cold winter evenings. After quickly browning chunks of beef, everything gets tossed in a slow cooker to simmer all day long.

    Ingredients
    Serves: 8 

    • 100g plain flour
    • 1.2kg diced stewing steak
    • 2 tablespoons vegetable oil
    • 2 large potatoes, peeled and cut into bite-size pieces
    • 2 carrots, peeled and cut into bite-size pieces
    • 2 large onions, quartered
    • 1 sprig fresh thyme, or more to taste
    • 475ml stout (such as Guinness®)
    • 1 teaspoon salt
    • 1 tablespoon chopped fresh parsley

    Method
    Prep:15min  ›  Cook:8hr  ›  Ready in:8hr15min 

    1. Place the flour in a resealable food bag. Add the beef, a few pieces at at a time, and shake the bag to coat the beef in flour.
    2. Heat the vegetable oil in a large pan over medium-high heat. Stir in the beef, cooking until browned on all sides, 8 to 10 minutes. Transfer the beef to a plate lined with kitchen paper.
    3. Place the beef, potatoes, carrots, onions and thyme into a slow cooker; pour in the stout. Cover and cook on Low until the beef is very tender, about 8 hours. Season with salt, then remove thyme. Garnish with parsley before serving.
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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (9)

    by
    29

    This stew was very good and had the right amount of each ingredient, except the thyme. I put 5 sprigs of fresh thyme instead of the 1 recommended and still thought it was bland. Next time I will add a lot more and maybe some other spices. Or perhaps an additional Tbsp of dried thyme. The meat came out very tender and delicious. I will make this again, but with more spices and probably in the winter. Thanks Camping Girl!  -  24 Jun 2011  (Review from Allrecipes US | Canada)

    by
    22

    Really delicious but you have to be 21 to buy all of the ingredients! The better the browning, the tastier the stew definitely holds true in this recipe and the long slow cooking takes the edge off of the beer and gives the stew a marvelous flavor!  -  22 Jun 2011  (Review from Allrecipes US | Canada)

    by
    18

    As written this would have been bland for us. I mixed the flour with a lot of my low salt cajun seasoning and pepper. I also used a lot more fresh thyme, taking it out when ready to eat. Added about 4 big cloves of fresh, minced garlic. I also cooked the stew meat and then added the beer (without draining) hoping some of the bitter beer flavor would cook off. Thanks for sharing your recipe!  -  29 Jun 2011  (Review from Allrecipes US | Canada)

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