Our new cookbooks — Keep Calm and Bake Cupcakes, Keep Calm and Slow Cook, and Keep Calm and Veg(etarian) — each include more than 100 delicious recipes, as well as clear instructions, cook’s tips, and storage suggestions. Enter the St. Patrick’s Day giveaway on our Thunder Bay Press Facebook page to try to win one!
In case you need some culinary inspiration to get you in the St. Patrick’s Day spirit, here is a recipe for Beef and Guinness Stew from Keep Calm and Slow Cook to get you started!
Beef and Guinness Stew
Preparation Time 15 minutes | Cooking Time 8–10 hours on low | Serves 6 | Per Serving 526 calories, 29g fat (10g saturated), 10g carbohydrates, 400mg sodium | Dairy Free | Easy
3 pounds beef shank or chuck shoulder steak, cut into 1 1/4-inch cubes
2 tablespoons seasoned all-purpose flour
1/4 cup vegetable oil
2 medium onions, sliced
4 medium carrots, cut into chunks
1 cup Guinness stout*
1 1/4 cups hot beef stock
2 bay leaves
1 1/2 pounds new potatoes, halved if large
2 tablespoons freshly chopped Italian parsley
salt and ground black pepper
1. Toss the beef in the flour to coat and shake off any excess. Heat the oil in a large saucepan until hot. Add a handful of beef and cook until well browned. Remove with a slotted spoon, transfer to the slow cooker, and repeat until all the meat is browned.
2. Add the onions and carrots to the pan and cook for 10 minutes or until browned. Add the Guinness, scraping the bottom to loosen the sediment, and then stir in the hot stock. Add the bay leaves and potatoes and bring to a boil. Pour over the beef in the slow cooker, cover, and cook on low for 8–10 hours, until the meat is tender.
3. Stir in the parsley, season to taste, and serve.
* This recipe is not suitable for children because it contains alcohol.