STOUT BEEF STEW

This stew is the bomb on a cool, Fall or Winter day! I can't believe it's been a few years since I've made it as it is truly the most flavorful beef stew I have ever had. I mean, come on, add a dark stout beer and bam, it makes you feel as if you're ladling this out in a kitchen in an Irish pub! This is one of those true crock pot winners as it cooks 8-9 hours in low and the house smells amazing! I always serve dense, tender biscuits with stew and have even been known to add chucks of the biscuit right into my stew as I'm eating it as I mention the last time I shared a stew recipe with you. 
Yum  

Last year I brought you a Slow Cooker Beef Stew Recipe that is another favorite and it has chunks of potato in it but this one has the taste of the beef cooked in bacon drippings and the dark beer mixed with the tender veggies has this booming with flavor. 

An added note is that you don't actually use the bacon in this recipe, only the drippings. So, what I do is make this on a Sunday and I take the bacon pieces and make my recipe for Chicken & Bacon Alfredo Roll-Ups and then there's two meals ready to go for the week.

What you'll need

STOUT BEEF STEW

Ingredients

1 pound bacon

2-3 pounds beef stew pieces

1/2 cup flour, lightly seasoned with salt and pepper

3/4 cup carrot chunks

1/2 cup celery pieces

1 cup cut up white mushrooms

2 teaspoons minced garlic

12 ounces stout beer (or you can use 1 1/2 cups full bodied red wine)

1 bay leaf

Salt and pepper to taste

Optional

1 Tbsp cornstarch + 1 Tbsp water to thicken

Can serve over noodles, rice or mashed potatoes, Parsley or Rosemary to garnish.

Directions

Cook the bacon in a large skillet and reserve the bacon for another use. Place the flour, salt and pepper in a gallon bag and add beef chunks, shaking until coated. Brown beef on both sides and add to the crock pot. In the same drippings, add the carrots, celery, mushroom and garlic and cook for about 5 to 10 minutes and add to the crock. Pour bottle of beer over, with the water and place the bay leaf on top. Cover and cook for 8-9 hours on low until the neat is falling apart tender. If desired, about 30 minutes before serving, can thicken with the smoothed mixture of the cornstarch and water. Cover and continue cooking until thick, remove bay leaf and serve alone or over noodles, rice or mashed potatoes is how I served it.

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