SLOW-COOKER STOUT BEEF STEW
Provided by Trisha Yearwood
Categories main-dish
Time 6h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
- In a medium skillet, melt the 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 as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.
IRISH STOUT BEEF STEW
This is a twist on an Irish stew recipe. I added some additional seasonings as the other recipes I've tried ended up being too bland. Serve with Irish soda bread.
Provided by jdave1084
Time 6h35m
Yield 8
Number Of Ingredients 14
Steps:
- Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
- Heat oil in a medium skillet over medium-high heat.
- Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
- Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
- Cook on High until meat is tender and potatoes are soft, about 6 hours.
Nutrition Facts : Calories 476.7 calories, Carbohydrate 48.3 g, Cholesterol 62.6 mg, Fat 19.2 g, Fiber 7.6 g, Protein 25.5 g, SaturatedFat 6.7 g, Sodium 1196.2 mg, Sugar 5.6 g
BEEF AND IRISH STOUT STEW
This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.
Provided by want2hike
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h30m
Yield 6
Number Of Ingredients 12
Steps:
- Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
- Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
- Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 14.2 g, Cholesterol 101.3 mg, Fat 36.1 g, Fiber 2.4 g, Protein 29.4 g, SaturatedFat 12.9 g, Sodium 160.4 mg, Sugar 4.8 g
SLOW COOKER GUINNESS® BEEF STEW
This is a recipe my husband got from one of his co-workers. He absolutely loves this!
Provided by Sandy Ross
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 4h45m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
- 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.
- Cook on High until potatoes are tender, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
- Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.
Nutrition Facts : Calories 737.7 calories, Carbohydrate 47.2 g, Cholesterol 77.3 mg, Fat 48.5 g, Fiber 3.2 g, Protein 27.7 g, SaturatedFat 14.2 g, Sodium 677.7 mg, Sugar 2.9 g
SLOW COOKER BEEF STEW WITH MAPLE AND STOUT
This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup. The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces. But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small. A chuck roast that you cut yourself is a far better option. You can also make this on the stovetop or in the oven: Season the meat with salt, then sear it in 2 tablespoons vegetable oil over high heat in a Dutch oven. Add the rest of the ingredients, stir to combine, cover and simmer on low (or in a 325-degree oven) for 2 to 3 hours until the meat is very tender and move on to step 2.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 10h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it's not possible, it will be fine.
- Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 866 milligrams, Sugar 12 grams, TransFat 0 grams
SLOW COOKER IRISH BEEF STEW
The most comforting and delicious variation of Irish stew you'll ever try.
Provided by Jill Brune Lash
Time 4h35m
Yield 8
Number Of Ingredients 12
Steps:
- Coat beef thoroughly with flour.
- Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
- Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
- Cook on Low until beef and vegetables are tender, 4 to 5 hours.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 24.9 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 6.6 g, Sodium 778 mg, Sugar 3.6 g
GUINNESS BEEF STEW IN A CROCK POT
With my Irish father in town, I wanted a ready-made meal after a long day of sight-seeing. I chose a hearty beef stew and wanted to incorporate his favorite beer, Guinness. I was worried that we left it in too long, but after 10 hours on low and 2 hours on warm ( it was a long day of sight-seeing) it was still awesome! Makes a flavorful, thick sauce to dip bread in. I filled the crock pot to the top because I wanted enough for them to have lunch left-overs, so decrease the amounts if needed. Enjoy!
Provided by c.walsh
Categories Stew
Time 8h40m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.
- Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). Add more oil to pan as necessary for each batch. Remove and set aside.
- Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan. (That's Flavor!).
- Add meat and onions to crock pot, top with mushrooms.
- Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).
- Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own.
- Serve with crusty French bread!
- *Tony Chachere's and Mrs. Dash are my "go-to" seasonings for everything. You can use your favorite if these are not available.
Nutrition Facts : Calories 412, Fat 9.5, SaturatedFat 3.2, Cholesterol 87.1, Sodium 663.1, Carbohydrate 45, Fiber 6.2, Sugar 7.8, Protein 36.5
SLOW-COOKER IRISH STOUT BEEF STEW
During the colder months, we can't get enough soup, stew and chili, but truth be told-sometimes we need a break from our old favorites. That's why this recipe is such a welcome addition. It makes for a hearty bowl with fall-apart-tender chunks of beef in a luscious, rich broth, but that's not all that's going on here. Caramelized onions add a sweetness that's well balanced by the slightly bitter (think coffee-flavored) taste of the Guinness®. The preparation of the beef-it's dredged in flour and browned before being added to the slow cooker crock-helps thicken the stew and adds all sorts of deeply savory flavor. So when you want something comforting and crowd-friendly-but also feel like you've been eating the same thing for months-turn to this sensational stew for something new.
Provided by Betty Crocker Kitchens
Categories Entree
Time 16h45m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 5-quart slow cooker with cooking spray.
- Mix onions, melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in slow cooker. Add 1 cup of the broth. Cover; cook on Low heat setting 8 to 10 hours or until onions are very tender and browned.
- In large bowl, mix flour, remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Add beef; toss to coat. Discard any excess flour. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook half of beef 5 to 7 minutes or until browned on all sides. Transfer to slow cooker; repeat with remaining 1 tablespoon oil and remaining half of beef.
- Add remaining 1 cup broth to skillet; heat to boiling over medium-high heat, scraping up any browned bits on bottom of skillet. Add to slow cooker.
- Add Guinness®, potatoes, carrots and thyme to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or until meat is tender and sauce is thickened.
- Garnish with parsley.
Nutrition Facts : Calories 480, Carbohydrate 31 g, Cholesterol 100 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 9 g, ServingSize About 1 1/3 Cups, Sodium 630 mg, Sugar 7 g, TransFat 1 g
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