|Difficulty Easy||Prep 20m||Cooking 600m||Serves 6|
This slow-cooked beef Guinness stew is the ultimate comfort food. It's sure to be a hit with the whole family, especially during cold winter months!
While this recipe does require a little more preparation up-front, once the beef has been browned and everything is in the slow cooker, it’s hands-off until serving.
If you're not making this in a slow cooker, increase the Guinness to 500ml, and simmer gently over low heat for about 1.5 hours.
Time needed: 10 hours and 20 minutes.
Heat frying pan.
Heat a large frying pan over medium-high heat with half of the oil.
Combine flour, salt and pepper.
Combine flour with salt and pepper, give a quick mix with a fork.
Brown half of the beef and coat in flour.
Once the pan is hot, arrange half of the beef in a single layer in the pan. Once browned on the one sides, sprinkle half of the seasoned flour over the beef, use a wooden spoon or tongs to move the beef around in the flour to coat. Leave to cook further 1-2 minutes.
Repeat with the second half of beef.
Remove beef from the pan and set aside on a plate. Pour the remaining oil in the pan and repeat with the second half of the beef and seasoned flour.
Place ingredients in the slow cooker.
Place carrots, celery, onion, garlic, tomato puree and black treacle in the slow cooker. Stir to coat the vegetables in the tomato puree and treacle. Spoon browned beef on top of the vegetables, then pour in the beef stock and Guinness. Add the bay leaves.
Cook on a low heat for 8-10 hours.
Place the lid on the slow cooker, then cook on low heat for 8-10 hours. Tip: As with any slow cooker recipe, don't remove the lid while cooking as this lowers the temperature in the slow cooker, increasing cooking time further.
Serve with creamy mash or colcannon.
Taste stew for seasoning then serve with creamy mashed potato or colcannon.
Keep for up to 3 days.
Will keep in the fridge for up to 3 days.