Slow Cooker Beef & Guinness Stew

Name: Slow Cooker Beef & Guinness Stew
Prep time: 5 min
Total time: 8 min
Ingredients: 2 tbsp olive or rapeseed oil; 2 tbsp flour; 1 tsp salt; 1/2 tsp black pepper; 750g diced beef; 3 carrots; chopped; 3 stalks celery; chopped; 1 medium onion; roughly chopped; 2 cloves garlic; roughly chopped; 2 tbsp tomato puree; 2 tbsp black treacle; 500ml beef stock; 330ml (1 bottle) extra stout Guinness; 2 bay leaves

Share & Comment

Ingredients

2 tbsp olive or rapeseed oil
2 tbsp flour
1 tsp salt
1/2 tsp black pepper
750g diced beef
3 carrots, chopped
3 stalks celery, chopped
1 medium onion, roughly chopped
2 cloves garlic, roughly chopped
2 tbsp tomato puree
2 tbsp black treacle
500ml beef stock
330ml (1 bottle) extra stout Guinness
2 bay leaves

Instructions

Heat a large frying pan over medium high heat with half of the oil. Combine flour with salt & pepper, give a quick mix with a fork.
Once pan is hot, arrange half of the beef in a single layer in the pan. Once browned on the one sides, sprinkle half of the seasoned flour over the beef, use a wooden spoon or tongs to move the beef around in the flour to coat. Leave to cook further 1-2 minutes. Remove beef from the pan and set aside on a plate. Pour the remaining oil in the pan and repeat with the second half of the beef and seasoned flour.
Place carrots, celery, onion, garlic, tomato puree and black treacle in the slow cooker. Stir to coat the vegetables in the tomato puree and treacle. Spoon browned beef on top of the vegetables, then pour in the beef stock and Guinness. Add the bay leaves.
Place the lid on the slow cooker, then cook on low heat for 8-10 hours. Tip: As with any slow cooker recipe, don’t remove the lid while cooking as this lowers the temperature in the slow cooker, increasing cooking time further.
Taste stew for seasoning, then serve with creamy mashed potato or colcannon.
Will keep in the fridge for up to 3 days.