Slow Cooker Beef Ale and Onion Stew

Saint Patrick’s Day has passed and if you can imagine, I have eaten my fill of Guinness Corned Beef and I was craving a different flavor than the traditional boiled meat meal and still sticking to the Irish flare I thought about this amazing Beef Ale and Onion Stew recipe. What more is it would use the remaining Guinness Stout that I had in my pantry.

You see, I don’t drink. However, I adore what spirits do to food. Stews improve by the second day (if it lasts to the second day) – this one is no different. You can make this in either a Dutch oven on the stove top or my preferred in a Slow Cooker. This recipe will yield about 4 hearty portions.

Slow Cooker Beef Ale and Onion Stew

2018-01-19 07:08:42

Serves 6

Write a review

Save Recipe

Print

Ingredients

1. 2 pounds beef chuck, cut into 1-1/2 inch cubes
2. 1 cup flour
3. 3 tablespoons plus 1 tablespoon olive oil
4. 1 large yellow onion, peeled, quartered
5. 2 teaspoon Dijon mustard
6. 1/2 cup red wine
7. 1 12-oz bottle of a dark ale typically Guinness Stout
8. 1/2 teaspoon dried thyme leaf
9. 1 teaspoon tomato paste
10. 1 bay leaf
11. 1 teaspoon kosher salt
12. 1/2 teaspoon fresh black pepper
13. 16 oz large button or cremini mushrooms

Instructions

1. Using a paper kitchen towel, dry the beef and set aside. Place the flour in a large bowl.
2. Mean while, in a large frying pan heat 3 tablespoons of the olive oil over a medium heat.
3. Dredge a third of the cubes of beef through the flour, ensuring to shake off the excess flour, then add it to the pan - doing this in batches to ensure the pan doesn't overcrowd to promote browning. Brown the meat on all sides and place in a 7 quart slow cooker. Repeat the dredge and browning steps until all have been added to the slow cooker.
4. In the slow cooker add the onion, mustard, wine, ale, thyme, bay leaf, salt, pepper and tomato paste. Set the temperature for the slow cooker for LOW for 8 hours.
5. Slice the mushrooms into quarters. In a non-stick frying pan, heat the remaining 1 tablespoon of olive oil. Add the mushrooms and allow to cook over a low-to-medium heat, stir frequently until the mushrooms have started to yield their liquid and have started to turn a light brown color. Season with a pinch of salt and black pepper and then stir into the stew.
6. Serve with your favorite starch, egg noodles or rice.

By Brian Child

Adapted from Rachel Allen

Adapted from Rachel Allen

Marinate Me Baby https://marinatemebaby.com/