1 kg beef cubes (I used ghoulash)
2 Tbsp. cooking oil
½ cup flour
2 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. thyme
1 tsp basil
1 tsp sage
1 tsp. onion powder
1 tsp. garlic powder
1 small can tomato paste
2 cups beef stock
3 cups quartered potatoes
3 cups cut carrots
2 cups cut celery
1 onion, cut into large chunks
2 tsp. minced garlic
1 x 440ml can Guinness beer
2 bay leaves
In a large ziplock bag, add the flour and all SEASONING.
Add the beef and shake until the beef is well coated.
In a large pan set to medium high heat, add the oil.
When the oil is hot add the flour coated beef and brown the meat on all sides, don’t let burn.
You may need to do this in batches.
When the meat has browned add the tomato paste and beef stock.
Stir the beef, tomato sauce and beef stock until a thick sauce forms.
Set aside off the heat.
Add the potatoes, carrots, celery, onion, and garlic to the slow cooker.
Add the beef and sauce mixture over the veggies.
Pour over the Guinness beer and stir.
Add bay leaves on top.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours without opening the lid during the cooking time.
Remove bay leaves.
Serve with rice.
Recipe Credit Sara Ohlson
Prepared, tried and tested by: Melanie Kramar
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