Crock-Pot Guinness Beef Stew


Here is another tasty soup recipe to keep you warm and satisfied. This bold, melt in your mouth beef stew is best in any weather. So grab a bowl, curl up and enjoy!

Now that I have officially got your imagination going and your taste buds salivating, it's time to actually get cooking. To make this recipe, you will need a Crock-Pot, there really isn't any way around that. The crock-pot is a slow cooker and will achieve the super tender beef we're shooting for. Another thing you will need is time, this is not a dish to make if your starving and have to eat in the next ten to fifteen minutes. Alright, now that that's out of the way, lets get started.

You will need:

1 Stem Fresh Rosemary

2 White Potatoes

3 Small Organic Carrots

1 Small Onion, Medium Diced

2 Pieces Celery, Diced

1/2 Bulb Garlic, Minced

1 Handful Green Beans, Cut into 1/3

1 Package Beef Chuck Stew Meat

2 T Smoked Paprika

2 T Parsley Flakes

2 T Worcestershire Sauce

1 C Guinness Extra Stout

4 C Water or Beef Stock(No salt added)

Salt and Pepper to taste

Directions:

In a crock-pot add the rosemary, potatoes, carrots, celery and green beans. Add 1 teaspoon of salt to vegetables. In a bowl season beef with salt and pepper, set aside. In another small bowl, add the diced onions and garlic. On medium high heat, heat pan with olive oil. Sear both sides of your beef and add to crock-pot. In the same pan sweat the onions and garlic. Deglaze the pan with Guinness. Place onion/garlic liquid into crock-pot. Add the four cups of water or beef stock and Worcestershire sauce. Lastly, add parsley and paprika. Set crock-pot to medium to high setting, depending on your model. Cook stew for six to eight hours. To see if stew is done, test meat. If the meat falls apart easily it is finished cooking, if it is still tough, cook it an hour or so longer.

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Personal Chef Aneva

P.O. Box 104

Stephenson, VA 22656

© 2016 Personal Chef Aneva Walker

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