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Who doesn’t like a nice steaming pot of stew? Melt in your mouth beef, hearty veggies, and an amazing Guinness stout based gravy. So comforting!

Ingredients

  • 2.5 lbs beef, cut into 1.5 in chunks
  • 1 lb baby potatoes
  • 4 carrots, roughly chopped
  • 1 small onion, chopped
  • 4 celery stalks, chopped
  • 5-6 garlic cloves, chopped
  • 1 12oz bottle Guinness stout
  • 2 cups beef broth
  • 1/2 cup balsamic vinegar (or red wine vinegar)
  • 1 Tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary (or 2 tsp dried)
  • 7-8 sprigs fresh thyme (or 2 tsp dried)
  • 3 bay leaves
  • Salt & pepper to taste
  • 2 Tbsp cooking oil
  • 2-3 Tbsp flour

Instructions

Slow Cooker Method

  1. In a skillet over medium high heat, add oil then beef chunks. Give a quick sear to all sides. Don’t overcrowd, work in batches if necessary.
  2. In slow cooker, add half of veggies, then meat, herbs, and chopped garlic then remaining veggies. Add liquids. Everything should be submerged. If needed add additional water or broth.
  3. Cover and cook on low for 8 hours or high for 4 hours.
  4. Mix 2-3 tablespoons of flour with cold water. Gradually stir into cooked stew until you get your desired consistency.

Instant Pot Method

  1. Set Instant Pot to sauté setting. Add oil, then beef chunks. Brown all sides and remove to a plate. Work in batches to avoid overcrowding.
  2. Add half of veggies, then beef, chopped garlic and herbs, then remaining veggies.
  3. Add in liquids.
  4. Seal and cook on high pressure for 40 minutes. Allow pressure to release naturally for 10 minutes.
  5. Mix 2-3 tablespoons of flour with cold water. Gradually stir into cooked stew until you get your desired consistency.

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