There’s nothing quite like a beef stew on a cold winter day. This is a wonderfully easy crock pot recipe but it does require a little prep work. Well worth it once you taste this dish!
1/2 cup of flour
2 lbs or so of lean stew meat
2 tablespoons of olive oil
3 sweet potatoes, chopped into bite-sized pieces
3 carrots, sliced
4 cloves of garlic, peeled and smashed
1 large onion, diced
2 bottles of Guinness Beer (or whatever dark beer you have on hand)
Into a large ziploc baggie, add the flour and some salt and pepper. Then add the rinsed off beef and seal the bag. Give a good shake until all of the beef is covered properly. In your Dutch oven, add the olive oil and let it get nice and hot. Cooking in batches to avoid overcrowding, add several pieces of the beef to brown on each side then promptly remove. Set aside on a paper towel lined plate. Repeat. Once all of the meat is cooked, discard the bag and add the potatoes, carrots, garlic and onions and cook for about 4-6 minutes. Add additional oil if necessary. In the meantime, add the meat to your crock pot on the low setting (if cooking for 6+ hours) if less than that turn the heat to high. Once the veggies have softened a bit, remove them and top the beef in the crock pot. Turn your flame to medium and gently (very cautiously) add one bottle of beer and deglaze the pan (scraping up the bits of meat and veggies that have stuck to the bottom of the pan). Once this is complete, pour on top of the meat and veggies. Add the additional beer to the mixture. Cover and cook.
I serve with pasta but you can with other noodles, quinoa etc. Season the gravy prior to serving.
— Knead to Cook