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Beef & Stout Stew 
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Recipe ID: 214

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Cooking Time in Minutes 7
Servings 6
This rich, dark beef stew, chock full of root veggies and peas, is a comfort food at its finest and perfect for a blustery night. 

  • 1 1/2 lbs potatoes, peeled and cubed
  • 1 lb carrots, peeled and coarsly chopped
  • 1 lb parsnips, peeled and coarsely chopped
  • 2 ribs celery, chopped
  • 2 bay leaves
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 3 lbs stewing beef cubes
  • 4 strips thick sliced bacon, chopped
  • 1 1/2 cups stout beer
  • 3/4 cup sodium reduced beef broth
  • 2tsp Worcestershire sauce
  • 1/3 cup all purpose flour
  • 1 cup frozen peas

  1. In slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon
  2. Whisk together stout, beef broth, 1/2 cup water and Worcestershire sauce; pour over beef. 
  3. Cover and cook on low until beef and vegetables are tender, 7-8 hours. Discard bay leaves
  4. Whisk flour with 1/3 cup water until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes. 

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