Beef and Beer Stew in the Slow Cooker or on the Stove with Video

Serve with Garlic Smashed Potatoes

I make a killer St. Patrick’s day corned beef that my family loves with Guinness Stout. It cooks all day in the slow cooker, and that was the inspiration for this recipe. I also found another similar stovetop recipe online with a video showing how to make it. You can use that recipe or mine. Whichever one you use, serve it up in a well of garlic smashed potatoes.






Ingredients for Beef and Beer Stew in the Slow Cooker

• 3 pounds of beef stew meat
• ¼ cup of oil
• 1 onion, chopped
• 1 bag of peeled baby carrots
• 3 stalks of celery, sliced
• 3 cloves of garlic, chopped
• 1 teaspoon of salt
• ½ teaspoon pepper
• 1 bay leaf
• 1 bottle of Guinness Stout

For the smashed potatoes:

• 6 russet potatoes
• 2 cloves of garlic
• 4 tablespoons butter
• ¼ cup of sour cream
• Milk to thin to taste
• Salt and pepper to taste

Preparation of the Beef and Beer Stew

Brown the beef in hot oil. According to Julia Child’s cookbook, dry the beef, then the beef should be browned on all sides, with no pieces touching.
Next, place the beef, vegetables, and spices in the slow cooker.
Pour the Guinness Stout over the top.
Cook on low heat all day for 8-10 hours.
1 hour before serving, melt 2 tablespoons of butter.
Add 2 tablespoons of flour and stir. This is called a roux.
Add the roux to the beef stew and stir well.
Cover again and cook for another hour.
Prepare the garlic smashed potatoes.
Cook the potatoes and garlic in boiling water for ½ hour or until tender.
Smash the potatoes using a potato masher with the butter and sour cream.
Stir in some salt and pepper and add milk to make the potatoes as thin as you like.
Place the potatoes in a bowl, and make a well.
Pour a heaping ladle of beef and beer stew into the potato well.

Enjoy!

Don't miss a recipe or menu plan! Follow me on Twitter as @Dinnermagic.

You can also find me as the Sacramento Easy Meals Examiner.

Creamy Tortellini Soup with Chicken

This recipe cooks up quick so that you don’t have to worry about working hard to fix a meal when you get home in the evening. Just stir together a few ingredients and dish it up!

Ingredients:
4 cups of water
2 cups of chicken broth
1 cup sliced mushrooms
1 chopped yellow sweet onion
1 clove of garlic chopped, or 1 tsp crushed garlic
½ tsp of dried basil or 1 Tbsp fresh chopped basil
½ tsp dried oregano or 2 tsp fresh chopped oregano
¼ tsp fresh ground pepper
4 cups of chopped spinach
1 package of frozen cheese tortellini (14 ounce size)
2 cups of chopped chicken or turkey (this is a great way to use leftovers)
2 Tbsp cornstarch
1 cup of half and half

Preparation:
Place all the ingredients in a slow cooker except the half and half and the cornstarch.
Cook over medium heat for 30 minutes.
Add the tortellini and cook for another 10 minutes.
Stir the half and half into the cornstarch.
Add the mixture to the pot. Stir and let it thicken for about 5 minutes.
Serve the soup with parmesan on top, if you like.