Prep 20 mins
Cook 8 hrs
This is an all time favourite! NB (Including some review suggestions - THANKS!): #1 If you prefer fresher veggies (not the stew soaked kind), leave the celery, carrots and potato until the last 1.5 hours. #2 Pumpkin and sweet potato are nice in this too. (try not to exceed the level of the liquid) #3 As a poster suggested: throw some peas and / or corn kernels in at the end to freshen the stew #4 Dumplings can be added #5 Leave out the potatoes and serve on a bed of Mash - fab idea thanks! :) #6 Making a roux to thicken is also a good idea! #7 Enjoy!!! :)
- 1 kg chuck steaks or 1 kg round steaks or 1 kg rump beef steaks or 3 -4 lamb shanks
- salt & pepper
- 1⁄4 cup plain flour
- 2 tablespoons plain flour
- 1⁄2 cup water
- 2 garlic cloves, crushed
- 1 teaspoon dried rosemary (or 1 tbsp chopped fresh)
- 1 teaspoon dried thyme (or 1 tbsp chopped fresh)
- 2 dried bay leaves
- 400 ml Guinness stout (or more, or other stout-based beer)
- 2 cups beef stock
- 2 tablespoons butter
- 2 -3 tablespoons packed brown sugar
- 2 onions, cut in wedges
- 2 carrots, cut in 1-inch pieces
- 4 stalks celery, chopped
- 1 large potato, peeled and cut in 1-inch pieces
- 1⁄4 cup chopped fresh parsley
- Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
- Caramelise onions in butter and sugar in a saucepan then add to cooker.
- Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
- After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
- Sometimes you may need to add a bit more brown sugar if it has a bitter taste.
Fantastic and easy to follow recipe. I added additional carrots and potatoes as well as a few parsnips. I omitted the thyme, bay leaf and parsley as I did not have them on hand. One tablespoon of fresh rosemary was sufficient. I used the pan that I had carmelized the onions in to sear the floured lamb. My one significant change was the thickening process. I removed 2 cups of liquid about 30 minutes before I was ready to serve. I melted 4 tbsp of butter in a saute pan and added 1/4 cup of flour to make a roux. I slowly added the 2 cups of reserved liquid and cooked until desired consistency. I then added the thickened liquid back to the crock pot and let it cook an additional 30 minutes. The family raved and it had a nice broth, not too thick but not thin like soup.
Very good and easy. I substituted Guinness draught because that is what I had on hand. The recipe directions state to add thyme but it is not listed in the ingredient list...I guessed and added 1 t. dried thyme. I also added 2 bay leaves. I added some chopped celery with the onions and carrots. I omitted the potato and instead served the stew over mashed potatoes. I could detect the taste of flour in the stew so next time I will make a roux rather than just adding flour. Great recipe!
We really loved this! I did omit the celery as personal preference but otherwise made as written. The only problem I had was that my slow cooker was just a tad too small for all of the liquid (I think it's a 4 quart?) and while it looked like it would be okay at first, it quickly started spilling over and made a giant mess. I transferred everything to a stock pot and cooked on low for several more hours. It was a bit of a pain but ultimately it turned out great and we had a wonderful dinner! Thanks for posting!