There’s almost nothing better than enjoying a slow-cooked stew in front of the fire after a long winter day. With this recipe, add the brew to your stew and combine two of your favorite things: beef and beer. Let’s get simmerin’.
2 lbs. Yukon gold potatoes, unpeeled, cut into one-inch pieces
1 lb. carrots, peeled and cut into one-inch pieces
2 large onions, finely chopped
2 cloves garlic, minced
2 Tbsp. fresh parsley, finely chopped
1 12 oz. bottle stout beer (We recommend Guinness Dark Draught.)
1/4 cup olive oil
2 Tbsp. light brown sugar
2 Tbsp. tomato paste
1/2 cup all-purpose flour
1/4 tsp. Kosher salt
1/4-1/2 tsp. freshly ground black pepper
1/4 tsp. garlic salt
1 4 lb.- boneless beef chuck roast, trimmed and cut into ½ inch pieces
2 Tbsp. unsalted butter
2 Tbsp. canola oil
3 cups chicken broth
6-quart slow cooker
1 skillet (We recommend cast iron.)
- In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout beer, olive oil, brown sugar, and tomato paste.
- In a separate bowl, mix the flour, salt, garlic salt, and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
- In a medium skillet (cast iron is best), melt butter and canola oil over medium-high heat.
- In batches, add the beef pieces and sear until brown (about 2 minutes), transferring the beef to the slow cooker when browned.
- Add the last batch of beef to slow cooker, add 1 cup of chicken broth to the skillet and scrape up all the brown bits that have accumulated at the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth.
- Cover the slow cooker and cook on high for 6 hours.
Pro tip: Enjoy this fine stew in front of the fireplace with warm cornbread and hot mulled wine.