Slow Cooker Beef and Stout Stew

By Rheanna Kish and The Test Kitchen

Tested till perfect

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Slow Cooker Beef and Stout StewThis rich, dark beef stew, chock-full of root vegetables and peas, is comfort food at its finest and perfect for a blustery night. Serve over mashed potatoes, or with crusty rolls for dipping in the sauce.4 out of5based on1 ratings. 13 user reviews.
Slow Cooker Beef and Stout Stew

Slow Cooker Beef and Stout Stew
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

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Nutritional Info
Per each of 8 servings: about -
cal 528528 cal
pro 39 g39g pro
total fat 25 g25g total fat
sat. fat 11 g11g sat. fat
carb 36 g36g carb
fibre 5 g5g fibre
chol 110 mg110mg chol
sodium 547 mg547mg sodium
potassium 1,119 mg1,119mg potassium
% RDI: -
calcium 77 calcium
iron 3535 iron
vit A 7878 vit A
vit C 2727 vit C
folate 3434 folate

This rich, dark beef stew, chock-full of root vegetables and peas, is comfort food at its finest and perfect for a blustery night. Serve over mashed potatoes, or with crusty rolls for dipping in the sauce.

Ingredients

  • 1-1/2 lb Yukon Gold potatoes , peeled and cubed1-1/2 lb Yukon Gold potatoes, peeled and cubed
  • 1 lb carrots , peeled and coarsely chopped1 lb carrots, peeled and coarsely chopped
  • 1 lb parsnips , peeled and coarsely chopped1 lb parsnips, peeled and coarsely chopped
  • 2 ribs celery , chopped2 ribs celery, chopped
  • 1 onion , chopped1 onion, chopped
  • 2 bay leaves 2 bay leaves
  • 1 tsp dried thyme 1 tsp dried thyme
  • 3/4 tsp salt 3/4 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 3 lb stewing beef cubes 3 lb stewing beef cubes
  • 4 strips thick-sliced bacon , chopped4 strips thick-sliced bacon, chopped
  • 1-1/2 cups Stout beer 1-1/2 cups Stout beer
  • 3/4 cup sodium-reduced beef broth 3/4 cup sodium-reduced beef broth
  • 2 tsp Worcestershire sauce 2 tsp Worcestershire sauce
  • 1/3 cup all-purpose flour 1/3 cup all-purpose flour
  • 1 cup frozen peas 1 cup frozen peas

Preparation

In slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon.

Whisk together stout, broth, 1/2 cup water and Worcestershire sauce; pour over beef. Cover and cook on low until beef and vegetables are tender, 7 to 8 hours. Discard bay leaves.

Whisk flour with 1 cup of the cooking liquid until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes.

Source : Canadian Living Magazine: November 2011

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