Irish Stout & Beef Stew

What’s one of the best kitchen purchase I’ve made in long a while? My Crock-Pot!

Boy, do I love this thing. I don’t know why I waited so long to get one.

Here is a dish that I adapted for my Crock-pot. I used to start this on the stove, then have it cook away in the oven. Doing it the Crock-pot was so much easier, just a little prep time. It came out tender and flavorful. Perfect for a snowy winter day.

Irish Stout + Beef Stew

Ingredients

• 2 1/2 pounds grass-fed beef chuck cut into 1 inch cubes
• 1/4 cup flour
• 6 oz. tomato paste
• 1 pint of stout beer
• 14 oz. beef broth
• 2 medium-sized potatoes, scrubbed and cut into 2 inch chunks
• 3 carrots cut into 2 inch pieces
• 3 parsnips cut into 2 inch pieces
• 1 small onion cut into thick half-moon pieces
• 5 cloves of garlic, sliced
• 10 oz. frozen peas, thawed
• Salt & pepper to taste

Directions

1. Heat a large frying pan over medium heat
2. Season the meat and dredge in the flour.
3. Shake off excess flour, and place into hot pan. Brown the meat on all sides.
4. Once browned, remove the pan from the heat and add the meat to the Crock-pot.
5. Add the veggies to the Crock-pot.
6. Whisk together the beef broth and tomato paste, then add to the Crock-pot.
7. Pour in the beer.
8. Season with salt & pepper (to your taste).
9. Put on the lid and turn the Crock-pot on.
10. Cook on LOW for 10 hours.

Alternatives

• My husband likes to add hot sauce to just about everything. This stew was no exception. I must admit it works. It might not be a very Irish thing to do, but try it. Just add a few hearty dashes for a subtle kick.