Slow Cooker Guinness® Beef Stew

This is a recipe my husband got from one of his co-workers. He absolutely loves this!

Step: 1

Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.

Step: 2

Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.

Step: 3

Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.

Step: 4

Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.

Step: 5

Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.

Step: 6

Cook on High until potatoes are tender, about 1 hour.

Step: 7

Preheat oven to 400 degrees F (200 degrees C).

Step: 8

Arrange puff pastry on baking sheets; pierce each piece several times with a fork.

Step: 9

Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

Per Serving: 738 calories; protein 27.7g; carbohydrates 47.2g; fat 48.5g; cholesterol 77.3mg; sodium 677.7mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.