Beef Stout Stew
Sunday 19th June 2011
Ingredients:
- 1kg Lean cubed Beef (chuck or blade)
- 15g Plain Flour
- 300g chopped Onion (2)
- 250g chopped Carrot (2)
- 500g halved small Potatoes (10)
- 3 cloves Garlic (crushed)
- 30g Tomato Paste
- 440ml Irish Stout Beer (1 can Guinness)
- 1 Bay Leaf
- Salt & Black Pepper
- Cayenne Pepper
- Vegetable Oil
- Thyme
Equipment:
- Slow Cooker
Directions:
- Place the beef in a plastic bag (if not already) and toss well with 1 tablespoon oil.
- In a small bowl, combine flour, dash of salt, teaspoon pepper and cayenne pepper.
- Add mixture to plastic bag, tossing the meat again well, set aside.
- Heat 1 tablespoon oil in pan over a high heat, adding onion and garlic, stir until slightly golden brown.
- Add meat to pan and stir frequently until brown on all sides.
- Stir 3 tablespoons water into tomato paste and mix, adding to pan. Add a sprig of thyme (or a teaspoon dried).
- Turn off heat and pour in entire can of beer, stirring well.
- Add carrots, potatoes and bay leaf into bottom of slow cooker.
- Slowly pour the meat, onion and beer mixture into slow cooker making sure it covers the vegetables evenly and not stacked in the middle of the slow cooker.
- Add a little cracked pepper and salt on top and place lid on.
- Set slow cooker to low heat and let sit for 6 hours.