Yield: 8 servings
Active Time: 30 minutes Total Time: 8.5 hours
Ingredients:
2 ½ lbs beef chuck cubes
Salt and pepper to taste
6 tsp. avocado oil
1 c. diced onion (about half an onion)
3 c. beef broth, divided
4 cloves garlic, minced
½ lb baby carrots
3 celery stalks, cut into chunks
1 can stout beer, such as Guiness
¼ c. tomato paste
2 bay leaves
1 tsp. dried thyme
2 T. cornstarch (optional)
Instructions:
- Pat the beef dry with paper towels, then season with salt and pepper
- Heat a large skillet over medium high heat, then add 2 tsp. avocado oil and swirl to coat the bottom. Add half the beef in a single layer and cook until well browned, about 2 minutes per side. Transfer to a 6-quart slow cooker. Repeat with the 2 tsp. oil and remaining beef.
- In the same skillet, add the last 2 tsp. oil and decrease the heat to medium. Add the onion and ½ c. beef broth. Cook, scraping up any beef bits, until onion begins to soften – 8-9 minutes. Add the garlic and cook for another minute.
- Transfer the onions and garlic to the slow cooker. Add celery, carrots, beer, tomato paste, bay leaves, and thyme. Stir well, then add broth to cover and stir again.
- Cover and cook on low for 8 hours.
- (optional) To thicken, switch to sauté function and bring stew to a simmer. Whisk cornstarch with a small amount of water and stir into the hot stew. Cook for 10 minutes, stirring occasionally. Add salt and pepper to taste
Notes: Recipe recommended serving over mashed potatoes.