Stout Stew

Cut onions in half, trim off ends, then rough chop them into large pieces. Take stewing beef and onions and add to a pan coated with olive oil (over medium to medium high heat). As beef starts to brown, add garlic and stir.

Mix flour with water to create a slurry; you’ll add this to the broth before cooking, and you can add more after if the stew doesn’t thicken as much as you’d like.

While beef is browning, wash and cut potatoes and carrots into large chunks, then add them to the crock pot. When the onions have cooked down and the beef is browned, add to the crock pot. Pour in beef stock, flour slurry, and beer. Add salt and pepper. Stir well to combine.

Set on low and cook for 10–12 hours.

You may need to add more flour slurry towards the end to thicken it up if you prefer a thicker broth. If the broth tastes too bitter, add some brown sugar to mellow it out.

Enjoy!

You can add any vegetables you’d like to this recipe. Rutabaga, parsnips, or peas would all be fantastic in this dish, and don’t worry if it’s looking a little too thick or thin while cooking, you can always add more broth to thin, or more slurry to thicken. This recipe is super easy and pretty much fool-proof!