We wish for chilly weather just so we can have Guinness Stew. Start cooking around early lunchtime or so. About an hour before serving, start baking the Irish Soda Bread. Speckled with sweet currants and peppery caraway seeds, it’s so lovely with Guinness Stew. Nix the meat and this is perfect for your veggie friends.
Fortunately, we’ve got a very nice cold front this year. Chilly evenings, rain drops clickety-clacking on the roof set the scene for a big, comforting bowl of warm stew. The slow cooker does all the work. So you can just change out of your work clothes and into cozy pajamas while your dinner cooks itself!
Prep: 10 mins
Cook: 2-3 hours
1 lb slices crimini mushrooms
2 Tb butter
1 pint good ale or stout
2 lbs shank
1 lb ribeye/sirloin
28 oz can San Marzano tomatoes
3 heads (not cloves) garlic
6-7 carrots, cut into segments
2 Tb fresh thyme or 2 tsp dried
1/4 cup Worcestershire sauce
3 Tb soy sauce
salt + pepper to taste
3 large potatoes, cut into cubes
1 cup frozen pearl onions
1 cup frozen peas
2 Tb cornstarch + 1 tsp cold water
3 Tb fresh parsley, chopped
Toss everything into a crockpot or a heavy-bottomed pot set over low flame on the stove.
Cook for 2-3 hours.
Add the potatoes and cook another 30 mins.
Add frozen pearl onions and peas, cook 15 mins.
To thicken the stew, make a slurry with cornstarch and cold water, add to the stew.
Garnish with a sprinkle of chopped fresh parsley and serve with the Irish soda bread .