Stout Irish Stew
Hearty Crockpot Irish Stew
With Saint Patrick’s day approaching and the chill still in the air, I decided to remake my grandma’s Stout Irish Stew recipe to fit with the Trim Healthy Mama eating plan.
This was one of my Dad’s favorite meals so I learned to make it when I was about 12. During the coldest parts of winter my children enjoyed this stew after sledding, snowmobiling or just building a snowman. It has a rich earthy flavor and is very filling.
I love using my crockpot for this recipe although grandma’s recipe calls for using a dutch oven. My crockpot doesn’t get as much use these days because our family size is smaller, I really need to invest in a smaller version so that I can plan some freezer meals like this one.
I had to figure out a substitute for the potatoes, cut back on the amount of carrots and pick up some beef stew meat as well as a 6 pack of Guinness Extra Stout. I actually had a hard time finding the stout, I had to go to 4 different stores before I found it. We rarely drink alcohol, so although I’ve lived here for a while it was an adventure to find.
I substituted radishes for the potatoes because I knew they would absorb all the wonderful flavors in this stew. I do normally add mushrooms but Shane won’t eat anything that has mushrooms in it, I left them out(this time)
I chose to use my dutch oven to bake this for about 6 hours at 275F, but you can put it into a crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- 2 pounds grass fed stew meat
- 1 TBS cooking oil, ( I use refined coconut)
- 1 medium onion
- 2 TBS chopped garlic
- 1 package red radishes
- 1 red and green bell pepper, cut into chunks
- ¼-1/2 bag of baby carrots
- 1 12oz bottle of Extra Stout beer (like Guinness)
- 2 cups beef broth
- Salt and pepper to taste
- Xanthan gum (optional)
- Chop onion, peppers & garlic, wash and remove stems and tails from radishes.
- In a large skillet brown the stew meat in the cooking oil.
- Transfer to slow cooker, dutch oven or casserole dish.
- Place onions and garlic in the same pan, allow to become translucent, add 6 oz of Stout and deglaze the pan (getting all the meaty bits out of the pan)
- Pour Stout mixture over the beef. Add peppers, carrots and radishes to the beef mixture.
- Add remaining Stout and beef broth.
- Cook in slow cooker low for 6-8 hours or high for 3-4 hours until beef is tender.
- Bake at 300F for 3-4 hours until meat is tender. Thicken sauce with xanthan gum if that is your preference.
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