Ingredients:

  • 5 lbs Beef Chuck, trimmed and cubed (1.5-inch pieces)
  • 1/4 cup All-Purpose Flour
  • Salt and Black Pepper to taste
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, chopped
  • 3 medium Carrots, peeled and thickly sliced
  • 2 medium Celery stalks, chopped
  • 5 lbs Russet Potatoes, peeled and cubed (1.5-inch chunks)
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 cup low sodium Beef Broth
  • 1 (14.9 oz) can Guinness Stout
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 whole Bay Leaves
  • 2 Tbsp Cornstarch mixed with 3 Tbsp cold water (for optional slurry)

Instructions:

  1. Optional Browning: Toss the cubed beef in seasoned flour. Heat oil in a skillet over medium-high heat. Sear beef in batches until well-browned on all sides. Transfer seared beef to the slow cooker basin.
  2. Optional Sauté: In the same skillet, sauté the onions, carrots, and celery until slightly softened (about 5-7 minutes). Add garlic and tomato paste; cook for one minute until fragrant. Transfer vegetables to the slow cooker.
  3. Load the Crockpot: Add the cubed potatoes, beef broth, Guinness stout, Worcestershire sauce, thyme, and bay leaves directly into the slow cooker, layering them over the beef and vegetables.
  4. Set and Cook: Secure the lid. Cook on Low for 8 hours or High for 4 hours. The stew is done when the beef is fork-tender.
  5. Final Seasoning Check: Remove and discard the bay leaves. Taste the gravy and adjust salt and pepper as needed.
  6. Thicken (If Desired): If the gravy is too thin, whisk the cornstarch slurry together and slowly stir into the hot stew. Cover and cook on High for an additional 15-20 minutes until thickened.
  7. Serve: Ladle generously into bowls, preferably over creamy mashed potatoes with crusty soda bread.