Crockpot Guinness Burger Stew

Did you buy too much Guinness for St. Patrick’s Day? If so, use a little bit of that excess beer to make this rich and delicious burger stew. Stout and ground beef go so well together, and when you add in lots of vegetables, it gets even better. This is one bowl of stew even a stingy leprechaun would find hard to resist.

This week is all about using leftovers from St. Patrick’s Day. Although the weather is finally beginning to warm up every once and a while, giving hope of there actually being a season other than winter, some days are still on the frigid side, and as we’ve just experienced, a snowstorm can come out of nowhere to surprise us. That means it’s still the perfect time of year to enjoy a nice bowl of stew, especially if it means getting rid of some of the leftover Guinness taking up space in the fridge. With all the veggies packed into this recipe, you could almost say that enjoying this beer laced stew is healthy. A lot healthier than that green beer you ingested over the weekend anyway.

Ingredients:

Browned Beef:

• 1 Tablespoon Unsalted Butter
• 2 Pounds 80% Lean Ground Chuck Beef
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 1/3 Cup All-Purpose Flour

Stew:

• 1 Large Onion, Diced
• 3 Carrots, Diced
• 1 Pound Golden Potatoes, Diced
• 3 Cloves Garlic, Crushed
• 1 (28-oz.) Can Crushed Tomatoes
• 1 (14.9-oz.) Can Guinness
• 2 Cups Low-Sodium Beef Stock
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 2 Bay Leaves
• 1 Cup Frozen Peas
• 1 (10-oz.) Package White Button Mushrooms, Diced

Directions:

Browned Beef:

1. Melt the butter in a large Dutch oven, over medium-high heat.
2. Mix the rest of the browned beef ingredients in a large bowl, making sure to work all of the flour into the ground beef.
3. Cook the beef mixture until well browned.
4. Remove the browned beef, draining off any excess oil; place in the bottom of a crockpot.

Stew:

1. Add all of the other ingredients to the crockpot, except for the peas and mushrooms; mix well.
2. Cook on high heat for at least 4 hours.
3. After 4 hours, remove the lid and spoon any excess oil off of the top of the stew.
4. Remove and discard the bay leaves.
5. Stir in the peas and mushrooms; continue to cook for 30 minutes.

Suggestions:

• This stew can also be made on low heat for 8 hours. If you have the time, go ahead and use this method. I tend to prefer soups and stews that have cooked for a longer time on a lower heat.
• Adding the peas and mushrooms at the end of the cooking time helps to keep them from getting mushy.
• Garnish with chopped chives.

Improvements:

• Serve with a dollop of sour cream on top.
• If you’re looking for a healthier alternative, try substituting ground turkey or chicken in place of the beef.

Print

Yum

Crockpot Guinness Burger Stew

Ingredients:

Browned Beef:
• 1 Tablespoon Unsalted Butter
• 2 Pounds 80% Lean Ground Chuck Beef
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 1/3 Cup All-Purpose Flour
Stew:
• 1 Large Onion, Diced
• 3 Carrots, Diced
• 1 Pound Golden Potatoes, Diced
• 3 Cloves Garlic, Crushed
• 1 (28-oz.) Can Crushed Tomatoes
• 1 (14.9-oz.) Can Guinness
• 2 Cups Low-Sodium Beef Stock
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 2 Bay Leaves
• 1 Cup Frozen Peas
• 1 (10-oz.) Package White Button Mushrooms, Diced

Directions:

Browned Beef:
1. Melt the butter in a large Dutch oven, over medium-high heat.
2. Mix the rest of the browned beef ingredients in a large bowl, making sure to work all of the flour into the ground beef.
3. Cook the beef mixture until well browned.
4. Remove the browned beef, draining off any excess oil; place in the bottom of a crockpot.
Stew:
5. Add all of the other ingredients to the crockpot, except for the peas and mushrooms; mix well.
6. Cook on high heat for at least 4 hours.
7. After 4 hours, remove the lid and spoon any excess oil off of the top of the stew.
8. Remove and discard the bay leaves.
9. Stir in the peas and mushrooms; continue to cook for 30 minutes.

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ORIGINALLY POSTED 03/18/2014

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