- 6
- 30 mins
- 120 mins
Ingredients
- For the Beef and Guinness Stew
- 1 1/2 Pounds Beef Stew Meat, Cut Into Bite Size Pieces
- 2 Tablespoons Flour
- 2 Sweet Onions, Sliced
- 1 Bottle Guinness Draught
- 3/4 Teaspoon Herbs de Provence
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 3 Cloves Garlic, Minced
- 2 Large Potatoes, Peeled and Diced
- 1/2 Head Cabbage, Shredded
- 4 Cups Low Sodium Beef Stock
- 1 Tablespoon Parsley, Roughly Chopped
- For the Garlic Bread Crouton
- French Baguette, Sliced
- 2 Tablespoons Butter, Melted
- 1 Garlic Clove
- 1/2 Cup Shredded Mozzarella Cheese
Preparation
Step 1
Instructions
In a large bowl, combine beef with flour. Season generously with salt and black pepper. Toss until well coated.
In a large stock pot heat a few tablespoons of canola oil over medium high heat. Cook beef a few minutes on each side until browned.
Set aside,
In the same pot, add another tablespoon of oil. Cook onions for 10-15 minutes or until golden brown.
Pour in Guinness. Reduce for 5-7 minutes or until slightly thickened.
Add in onion/garlic powder, herbs de Provence, and garlic. Stir until incorporated.
Add in beef, potatoes, and cabbage. Stir until just combined.
Pour in beef stock.
Simmer with a lid slightly askew for around 1½ hours.
You could also pour everything into the crockpot for 3-4 hours on high or 7-8 hours on low.
For The Garlic Crouton
Preheat oven to 400 degrees F.
Brush baguette with butter and season with salt. Bake for 8-10 minutes or until crusty.
Rub with garlic clove and sprinkle with cheese. Broil for 2-3 minutes or until melted.
Putting It All Together
Top stew with garlic toast crouton and fresh parsley if desired.
Instructions