This is my recipe for Beef and Guinness Stew cooked in a Breville’s Multi Chef® slow cooker.
Quick tips – Keep in mind when cutting the vegetables, most will shrink the longer you cook them. I like to prepare and cut everything up before I start. I would strongly suggest investing in a Slow Cooker with a sauté function. It will make life a lot easier and give you less dishes to clean after.
Beef and Guinness Stew (slow cooker)
800g Stewing or beef skirt steak (cut in 3cm cubes)
500g Small potatoes (cut into a mix of halves and quarters)
5 Button Mushrooms (Cut in quarters)
4 Carrots (Cut into 3cm pieces)
2 Parsnips (Cut into 3cm pieces)
1 Brown Onion (Diced)
½ Butternut Pumpkin (Cut into 3cm pieces)
1 Cup of frozen Peas & Corn
1 Clove of Garlic (I use 1 teaspoon of minced Garlic)
3 Bay leaves
2 Tablespoons of Tomato paste
440ml Guinness (1 can)
250ml Beef stock (1 Cube dissolved in 1 cup of hot water)
Plain flour (for dusting the meat)
Salt and Pepper to taste
- Sprinkle Flour over the Beef so it’s all coated and then sauté in batches. You don’t want the meat cooked through just so it is sealed and nicely browned. Then set aside.
- Add a little more oil to the slow cooker and then add the garlic and onion. Fry until onion becomes translucent/soften.
- Add the Mushrooms, Carrots and Parsnips and fry until the mushrooms start to soften.
- Add the Beef, Potato, Pumpkin, Tomato paste and stir. Followed by the Guinness, beef stock, Bay leaves, sprinkle of salt and pepper to taste and bring to the boil. (Once you bring it to the boil let cook at that temperature for at least 5 minutes to help it thicken.)
- Place the lid on and switch the slow cooker to Slow cook on High for 4 hours. Stirring occasionally.
- After 4 hours check the meat and if it’s tender switch the slow cooker over to slow cook. (If it’s not keep checking it every half hour until it is). Add the peas and corn and let cook for another 10 minutes then it’s ready to serve or can remain on slow cook until you’re ready to eat.
Since there are potatoes within the stew this meal can be eaten as it. To make it last over a few more meals we have served it with crusty bread, garlic bread or rice.
Before bringing it to the boil