It’s also my wife’s birthday.
So today I made her a Guinness Stew in our slow cooker.
More than 1.8 million pints of Guinness are sold worldwide every year. but since I couldn’t get my hands on any Guinness Extra stout locally, I instead substituted Young’s Chocolate stout, equally rich, thick, dark, caramelly, and deeply flavorful.
I made the stew in a slow cooker, perfect for tenderizing the flavorful but tough pieces of beef chuck roast, while keeping the root vegetables intact. The trick is to brown the meat first, before adding to the slow cooker. In fact I let the chopped beef sit in the stout last night to absorb the flavour.
Slow Cooker Guinness Stew Recipe, and Champ on the side
· 2 Tbsp butter
2 pounds well marbled chuck beef roast, cut into 2-inch pieces
· 1/2 cup of pancetta
· 2 cups chopped onion
· 2 celery stalks, chopped
· 2 Tbsp tomato puree
· 1 pint (16 ounces) Guinness extra stout (or other strong stout – but not Guiness draught)
· 3 cups beef broth
· 2 large carrots, peeled and cut into chunks
· 2-3 parsnips, peeled and cut into chunks
· 1 pound young turnips, peeled and cut into chunks
· 2 teaspoons dried thyme
· 1/4 cup chopped fresh parsley
1 Heat the butter and the pancetta in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan.
Sprinkle salt over the beef as it browns.
Once browned on all sides, transfer the beef pieces and the small pancetta cubes into the slow cooker.
2 Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan. Transfer the celery and onions into the slow cooker.