Oh Danny Boy! We all know we like to kick back with an Irish drink or two on St. Patrick’s Day. But Irish Eyes are smiling and NO ONE wants to cook. So why not set up something fun in the morning and enjoy the rest of the day with the perfect ” Irish Stout ”
I like to use the crockpot because it is no fuss and I don’t have to prep anything later in they when I have had a bit of the “Irish Stout ” . This gives you 7 hours to enjoy the luck of the Irish. If you forget and start with your ” Irish Stout ” a bit earlier. You can catch up and use your Instapot for 2 hours .
When possible we like to use beef with our house rub on our beef too for an added layer of flavor.
Irish Stout Beef Stew
- 2 lb. of Stew Beef
- 3 Parsnips, diced
- 3 Carrots, diced
- 1 Onion, diced
- 6 Red Potatoes, quartered
- 4 Cloves of Garlic, sliced
- 1 pint ” Irish Stout ” (lets be real and call it Guinness)
- 6 c. Beef Stock
- 1/4 c. Worcestershire Sauce
- 1 tbsp. Kosher Salt
- 1 tsp. Ground Black Pepper
- 1 tsp. Dried Thyme
- 2 c. Frozen Peas
- 1/4 c. Cornstarch
- 1/4 c. Water
- Season the stew meat with salt and pepper.
- Place a saute pan over medium/high heat, add a little oil, and brown the meat on all sides for 2-3 minutes.
- Place the browned stew meat into the crock pot.
- Pour the beer into the hot saute pan to deglaze it. Make sure you use a wooden spoon to scrape up all of those flavorful bits off of the bottom of the pan. Then, pour the seasoned beer into the crock pot.
- Now add the potatoes, parsnips, carrots, onion, and garlic to the crock pot.
- Add the dried thyme, salt, and ground black pepper to the crock pot.
- Pour in the beef broth.
- Cover and cook on LOW for 7 hours.
- After 7 hours add the frozen peas.
- Mix the water and cornstarch together to make a slurry. Add it to the crock pot. Cook for 1 more hour
- Serve and Enjoy!If using an INSTAPOT please reduce the cook time to 2 hours. The last 30 minutes peas and slurry