Ingredients
Scale
🧺 INGREDIENTS
-
- 2 tablespoons olive oil
-
- 2 pounds beef chuck, cut into large chunks
-
- Sea salt, to taste
-
- Freshly ground black pepper, to taste
-
- 1 large onion, diced
-
- 3 carrots, sliced into chunks
-
- 3 cloves garlic, smashed (optional)
-
- 1 tablespoon tomato paste (optional, traditional but subtle)
-
- 4 cups low-sodium beef stock
-
- 1½ pounds potatoes (Yukon Gold or russet), peeled and chunked
-
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
-
- 1 bay leaf
-
- Fresh parsley, chopped (for garnish)
Instructions
🥄 STEP-BY-STEP INSTRUCTIONS
Brown the beef (optional but recommended)
Heat olive oil in a skillet over medium-high heat. Brown beef cubes in batches until golden on all sides. Transfer to slow cooker.
Sauté aromatics (optional)
Sauté aromatics (optional)
In the same skillet, sauté onion and garlic 2–3 minutes until fragrant. Add tomato paste and stir 1–2 minutes. Transfer mixture to slow cooker.
Combine all ingredients in slow cooker
Combine all ingredients in slow cooker
Add carrots, potatoes, beef broth, Guinness (if using), thyme, bay leaves, salt, and pepper. Stir to combine.
Slow cook
Slow cook
- Low: 7–8 hours
- High: 4–5 hours
The stew is done when beef is tender and vegetables are soft.
Finish and serve
Remove bay leaves. Taste and adjust seasoning. Garnis