During the colder months, we can’t get enough soup, stew and chili, but truth be told—sometimes we need a break from our old favorites. That’s why this recipe is such a welcome addition. It makes for a hearty bowl with fall-apart-tender chunks of beef in a luscious, rich broth, but that’s not all that’s going on here. Caramelized onions add a sweetness that’s well balanced by the slightly bitter (think coffee-flavored) taste of the Guinness®. The preparation of the beef—it’s dredged in flour and browned before being added to the slow cooker crock—helps thicken the stew and adds all sorts of deeply savory flavor. So when you want something comforting and crowd-friendly—but also feel like you’ve been eating the same thing for months—turn to this sensational stew for something new.
Category: Soups, Stews and Chili
Cuisine: not set
6 cups thinly sliced sweet or yellow onions (about 2 lb)
2 tablespoons butter melted
1 teaspoon salt
3/4 teaspoon pepper
2 cups Progresso™ beef flavored broth (from 32-oz carton
1/2 cup Gold Medal™ all-purpose flour
3 lb beef stew meat
2 tablespoons vegetable oil
1 cup Guinness® Draught (from 12-oz can)
1 lb baby Yukon Gold potatoes scrubbed
4 carrots, peeled and cut into 1-inch chunks
1 teaspoon dried thyme leaves
2 tablespoons finely chopped fresh parsley leaves
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