Just in time for St. Patrick’s Day, but perfect for any day, is this Guinness Crock Pot Beef Stew recipe. I’ve snuck a little chocolate in here, too. I know it sounds strange, but you don’t actually taste the chocolate; it simply adds a little richness to the stew. You will LOVE it!
- 2 lbs. stewing beef, cut into 2” pieces
- 1/3 cup flour
- 1/2 teaspoon each: salt and pepper
- 1 tablespoon each: oil and butter
- 1 large onion, minced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 – 5.5 ounce can tomato paste
- 1 package (1 tablespoon) gelatin (omit if using homemade beef stock)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1-ounce dark chocolate, chopped
- 3 medium carrots, chopped
- 10 small potatoes
- 1 tall can of Guinness (440ml/ 14.8 oz)
- Place the beef into a bag and add the flour, salt, and pepper and shake the bag so that the beef chunks are all coated. Heat the oil and butter in a large frying pan over medium-high heat. Add the beef, working in batches so not to crowd the pan, and sear until well browned on all sides. Transfer to your crock pot.
- Add the onion, celery stalks, and garlic to the pan and saute until the onion is soft and starting to brown, about 5-7 minutes. Add the tomato paste and let it caramelize for 2-3 minutes, or until is starts to darken and turn sweet smelling. Transfer to the crock pot.
- Mix the gelatin into the beef stock then pour that into your crock pot along with the Worcestershire sauce, chocolate, carrots, potatoes, and Guinness. Set your crock pot to cook on low for 8-10 hours.