STOUT BEEF STEW

This stew is the bomb on a cool, Fall or Winter day! I can't believe it's been a few years since I've made it as it is truly the most flavorful beef stew I have ever had. I mean, come on, add a dark stout beer and bam, it makes you feel as if you're ladling this out in a kitchen in an Irish pub! This is one of those true crock pot winners as it cooks 8-9 hours in low and the house smells amazing! I always serve dense, tender biscuits with stew and have even been known to add chucks of the biscuit right into my stew as I'm eating it as I mention the last time I shared a stew recipe with you. 
Yum  

Last year I brought you a Slow Cooker Beef Stew Recipe that is another favorite and it has chunks of potato in it but this one has the taste of the beef cooked in bacon drippings and the dark beer mixed with the tender veggies has this booming with flavor. 

An added note is that you don't actually use the bacon in this recipe, only the drippings. So, what I do is make this on a Sunday and I take the bacon pieces and make my recipe for Chicken & Bacon Alfredo Roll-Ups and then there's two meals ready to go for the week.

What you'll need

STOUT BEEF STEW

Ingredients

1 pound bacon

2-3 pounds beef stew pieces

1/2 cup flour, lightly seasoned with salt and pepper

3/4 cup carrot chunks

1/2 cup celery pieces

1 cup cut up white mushrooms

2 teaspoons minced garlic

12 ounces stout beer (or you can use 1 1/2 cups full bodied red wine)

1 bay leaf

Salt and pepper to taste

Optional

1 Tbsp cornstarch + 1 Tbsp water to thicken

Can serve over noodles, rice or mashed potatoes, Parsley or Rosemary to garnish.

Directions

Cook the bacon in a large skillet and reserve the bacon for another use. Place the flour, salt and pepper in a gallon bag and add beef chunks, shaking until coated. Brown beef on both sides and add to the crock pot. In the same drippings, add the carrots, celery, mushroom and garlic and cook for about 5 to 10 minutes and add to the crock. Pour bottle of beer over, with the water and place the bay leaf on top. Cover and cook for 8-9 hours on low until the neat is falling apart tender. If desired, about 30 minutes before serving, can thicken with the smoothed mixture of the cornstarch and water. Cover and continue cooking until thick, remove bay leaf and serve alone or over noodles, rice or mashed potatoes is how I served it.

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SLOW COOKER BEEF STEW-Winter Winner!!

 I love soups and stews all year but something about them in Fall and the dead of winter is extra comforting.This slow cooker version is heavenly. Ever since I was a little girl, my favorite thing to pair with beef stew is a fluffy biscuit...or two. I like to pull little pieces off and pop in the stew for a bite with each spoonful.

This hearty, warming stew of beef and chunky vegetables is the ideal dinner on a cold chilly night. Yum

                           The meat slow cooking all day is so tender and the flavor so satisfying.
Oh and uh, slow cooker, crock pot?? Same diff to me I just wanted to call this one Slow Cooker as I feel it is definitely best when it slowly cooks all day.

What you'll need

SLOW COOKER BEEF STEW

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon minced garlic

1 bay leaf

1 teaspoon paprika

1 teaspoon Worcestershire sauce

1 onion, chopped

4 cups beef broth/canned or make your own with a good beef base

4-5 potatoes, diced 

4 carrots, sliced

2 stalks celery, chopped

Directions

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. (I like it best on low, especially when you're at work all day and cannot check on it) If you'd like it a little thicker, scoop out a small portion of critic andnmix with a 2 Tbsps of cornstarch tis smooth then return crockpot for about 15 minutes before serving. Maybe while your fluffy biscuits are baking. :)

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