SLOW-COOKER IRISH STOUT BEEF STEW
During the colder months, we can't get enough soup, stew and chili, but truth be told-sometimes we need a break from our old favorites. That's why this recipe is such a welcome addition. It makes for a hearty bowl with fall-apart-tender chunks of beef in a luscious, rich broth, but that's not all that's going on here. Caramelized onions add a sweetness that's well balanced by the slightly bitter (think coffee-flavored) taste of the Guinness®. The preparation of the beef-it's dredged in flour and browned before being added to the slow cooker crock-helps thicken the stew and adds all sorts of deeply savory flavor. So when you want something comforting and crowd-friendly-but also feel like you've been eating the same thing for months-turn to this sensational stew for something new.
Provided by Betty Crocker Kitchens
Categories Entree
Time 16h45m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 5-quart slow cooker with cooking spray.
- Mix onions, melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in slow cooker. Add 1 cup of the broth. Cover; cook on Low heat setting 8 to 10 hours or until onions are very tender and browned.
- In large bowl, mix flour, remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Add beef; toss to coat. Discard any excess flour. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook half of beef 5 to 7 minutes or until browned on all sides. Transfer to slow cooker; repeat with remaining 1 tablespoon oil and remaining half of beef.
- Add remaining 1 cup broth to skillet; heat to boiling over medium-high heat, scraping up any browned bits on bottom of skillet. Add to slow cooker.
- Add Guinness®, potatoes, carrots and thyme to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or until meat is tender and sauce is thickened.
- Garnish with parsley.
Nutrition Facts : Calories 480, Carbohydrate 31 g, Cholesterol 100 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 9 g, ServingSize About 1 1/3 Cups, Sodium 630 mg, Sugar 7 g, TransFat 1 g
SLOW-COOKER STOUT BEEF STEW
Provided by Trisha Yearwood
Categories main-dish
Time 6h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
- In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.
SLOW COOKER BEEF STEW WITH MAPLE AND STOUT
This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup. The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces. But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small. A chuck roast that you cut yourself is a far better option. You can also make this on the stovetop or in the oven: Season the meat with salt, then sear it in 2 tablespoons vegetable oil over high heat in a Dutch oven. Add the rest of the ingredients, stir to combine, cover and simmer on low (or in a 325-degree oven) for 2 to 3 hours until the meat is very tender and move on to step 2.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 10h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it's not possible, it will be fine.
- Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 866 milligrams, Sugar 12 grams, TransFat 0 grams
SLOW COOKER STOUT STEW
Great winter recipe full of flavor -- and who doesn't like stew with beer?
Provided by Camping Girl
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 8h25m
Yield 8
Number Of Ingredients 10
Steps:
- Place the flour in a resealable plastic bag. Add the beef, a few pieces at at a time, and shake the bag to coat.
- Heat the vegetable oil in a large skillet over medium-high heat. Stir in the beef, cooking until browned on all sides, 8 to 10 minutes. Transfer the browned beef to a plate lined with paper towels to drain.
- Place the beef, potatoes, carrots, onions, and thyme into a slow cooker, and pour the stout beer on top. Cover and cook on Low until the meat is very tender, about 8 hours. Season with salt, then remove thyme. Garnish with parsley before serving.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 32.3 g, Cholesterol 78.2 mg, Fat 22.8 g, Fiber 3.4 g, Protein 27 g, SaturatedFat 8.2 g, Sodium 364.8 mg, Sugar 3.1 g
SLOW COOKER STOUT & CHICKEN STEW
Make and share this Slow Cooker Stout & Chicken Stew recipe from Food.com.
Provided by CHEF GRPA
Categories One Dish Meal
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
- 2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
- 3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
- 4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
- 5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.
- To Make Ahead: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker.
Nutrition Facts : Calories 352.5, Fat 9.8, SaturatedFat 2.3, Cholesterol 119.7, Sodium 498.4, Carbohydrate 27.8, Fiber 5, Sugar 7.1, Protein 34.2
SLOW COOKER STOUT AND CHICKEN STEW
Categories Chicken
Number Of Ingredients 21
Steps:
- Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic, and thyme, spreading in an even layer over the chicken. Pour broth over the top. Cover and cook until the chicken is falling-apart tender, 4 hours on high or 7 to 8 hours on low. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper. Exchanges: 1 starch, 2 vegetable, 3 lean meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin A (200% daily value), Folate & Zinc (23% dv), Vitamin C (22% dv), P
SLOW-COOKER STOUT & CHICKEN STEW
Steps:
- 1.Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate. 2.Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker. 3.Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top. 4.Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low. 5.Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.
SLOW COOKER STOUT BEEF STEW
Steps:
- In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess. In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours. Do not use "extra-stout" stout: It will make the stew too bitter. For a thicker stew, prepare a roux of equal parts canola oil and all-purpose flour in a saute pan. Cook for 2 minutes and then stir in 2 cups of the stew liquid. Then add the whole mixture into the finished stew.
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