With it being the season for St Patrick’s Day I decided I wanted to make a stew with a stout in an nod to Irish tradition. I did a search and came up with this recipe from the Food Network as my source.
2 Pounds Yukon Gold Potatoes cut into 1 inch pieces unpeeled
1 Pound peeled carrots cut into 1 inch pieces
2 Large Onions finely chopped
2 cloves garlic minced
2 tablespoons parsley fresh
12oz of stout (Darkling Oatmeal Stout – Cannery Brewing)
1/4 cup olive oil
2 tablespoons light brown sugar
1/2 Cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 4 pound boneless beef chuck roast trimmed and cut into 1 1/2 inch cubes.
2 tablespoons unsalted butter
2 tablespoons canola oil
3 cups chicken broth
In your slow cooker place the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste.
In a bowl mix flower, salt and pepper.
Take your cut steak and place it into the flour mix. Coat them and shake off the excess.
In a medium sized skillet melt the butter and canola oil over medium to high heat. Sear the batches of beef for aprox 2 minutes and place them into the crock pot.
Once all of the beef is all cooked add 1 cup of chicken broth into the skillet and scrape all of the leftovers and then drain it into the stew.
Next add the last two cups of chicken broth to the slow cooker and cover it. Cook on high for 6 hours.
And here is the finished product. This is a hearty stew for sure.
While I have probably had better stews this one did not take a ton of time to prepair and it was ready to eat when I got home. I enjoyed it and I will all week!