Guinness Beef Stew

Now some people call this Irish Beef Stew. Others prefer Drunken Beef Stew. But, let's call it what it is: Guinness Beef Stew. Now, this is not a set-it and forget-it recipe; it will require about 45 minutes of prep work. But, that will give you some time to think about what to do with the half pint of Guinness left over!

Guinness Beef Stew

Ingredients

• 2 lbs Russet Potatoes, peeled, 1/2" cubed, approx. 2 cups
• 1 lbs Baby Red Potatoes, peeled, 1/2" cubed, approx. 1 cup
• 4 stalks Celery, chopped, approx. 1-1/2 cups
• 4-5 Carrots, peeled, cut into 1/2" pieces, approx. 2 cups
• 1 yellow or white Onion, roughly chopped
• 2 TBSP extra-virgin Olive Oil
• 1 3/4 lbs stew beef, cut into 1-inch pieces
• 3 Garlic cloves, minced
• 2 TBSP salted Butter
• 2 cups low sodium Beef Broth
• 1/4 cup Worcestershire Sauce
• 8 oz. Guinness (1/2 pint)
• 2 TBSP Tomato Paste
• 1 TBSP Raw Sugar
• 1 tsp Soy Sauce
• 1/2 TBSP dried Thyme
• 2 Bay Leaves
• 1 TBSP cornstarch + 1 TBSP water
• Garlic Maple Pepper, to taste

Directions

1. Place the chopped vegetables into the crockpot. 
2. Rinse the meat and pat dry with paper towels. Pepper the beef.
3. In a large, heavy bottomed skillet, heat olive oil at medium to medium-high heat. 
4. Add beef to the pan and brown on all sides, about 5 to 7 minutes. 
5. Add garlic and cook for one minute, do not burn the garlic. Season with maple pepper. 
6. Remove the beef and add to the crockpot on top of the vegetables
7. Turn the skillet back up to medium heat. To the skillet, add butter until it's melted. 
8. Add beef broth, worcestershire, beer, tomato paste, sugar, soy sauce and thyme. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. 
9. Bring to a boil, allow to boil for at least two minutes. 
10. Then lower heat to low and allow to simmer for 10 minutes. 
11. Season with maple pepper to taste. Add cornstarch/water and stir together.
12. Pour broth mixture into the crockpot over vegetables and beef. 
13. Add bay leaves and cook on high for 4-6 hours or 6 to 9 hours on low.
14. Skim the fat from the stew, if needed, before serving.

Yield: 4-6
Recipe adapted from http://www.thelittlekitchen.net/
Photo courtesy of http://www.browneyedbaker.com/