Loz's Slow Cooked Irish Guinness Stew

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!!! :)

• Ready In: 8 hrs 20 mins
• Serves: 4

Ingredients

• 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

Directions

1. Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
2. Caramelise onions in butter and sugar in a saucepan then add to cooker.
3. 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.
4. 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.
5. Sometimes you may need to add a bit more brown sugar if it has a bitter taste.