Slow Cooker Beef Stew With Guinness |
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Prep Time: 45 Minutes Cook Time: 480 Minutes |
Ready In: 525 Minutes Servings: 8 |
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The meat in this stew is the most tender I have ever had. This recipe is a combination of two that I put together, one which I liked the cooking technique and the other that I liked the flavor of. I would suggest testing your slow cooker to see if it cooks hot. Ours does, so 8 hours does it for optimal tenderness. My husband likes it served over plain egg noodles, but I prefer it by itself. Ingredients:
2 1/2 lbs beef chuck roast, cubed |
1/4 cup flour |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 teaspoon paprika |
1 cup beef broth |
1 cup guinness stout or 1 cup other stout beer |
1 teaspoon worcestershire sauce |
4 garlic cloves, minced |
3 bay leaves |
4 carrots, sliced |
2 onions, sliced lengthwise |
1 celery rib, sliced |
2 potatoes, large, diced |
1 (16 ounce) package mushrooms, quartered |
1 teaspoon dried thyme |
1 teaspoon dried parsley |
Directions:
1. Combine flour, salt, pepper, and paprika in small bowl. Place meat in slow cooker; add flour mixture and toss to coat.
2. Add all remaining ingredients and mix well. Cover. Cook on low 8-12 hours, to desired tenderness. Stir before serving.
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