Ingredients
- 8-10 red potatoes , skin on, quartered
- 6 carrots, peeled, sliced into thick chunks
- 2 stalks celery, cut in chunks
- 3 bay leaves
- 3 pounds stew meat , cubed
- 2 cups flour
- 1 dash salt
- 1 dash pepper
- 1 dash garlic powder
- 2-3 Tbsp olive oil
- 1 medium onion, diced
- 4 large garlic cloves, minced
- 8 oz baby Portabella mushrooms , halved
- 2 (8 oz) cans tomato sauce
- 10 3/4 oz. beef broth
- 1 (13 g) envelope Lipton Onion Soup Mix
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp creole seasoning
- 1 tsp Italian herb seasoning
- (4) 12 oz. bottles/cans dry stout
Directions
- To make this hearty beef stew, cut potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves. Add 12 ounces dry stout for the veggies to begin to soak-up the dry stout flavor.
- Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture.
- Heat a couple of Tbsp of olive oil over medium/high heat in a large skillet and add one bay leaf. Sauté beef in batches, just until browned. Remove and set aside. Add 12 ounces dry stout while cooking beef.
- Add onion and garlic to the same pan and sauté over medium heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.
- Add meat and onions to crock pot, top with mushrooms.
- Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in one bottle of dry stout.
- Cook 8 hours on low heat.
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