Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.
I’m always rarin’ to go when it’s time to post a recipe – but I’m extra enthusiastic when it’s a recipe with beer! Cooking with beer is something I’m becoming increasingly passionate about and, with the emergence of so many craft beers today, the possibilities seem like they will forever be endless. This excites me; it excites me very much.
Now, using Guinness in a stew obviously isn’t new. In fact, it’s probably the first recipe I’d ever heard of that incorporated beer. “Those Irishmen!” I thought. I’m not sure what took me so long to make it, but boy was it EVER GOOD. Better late than never, I guess!
I strayed a wee bit from traditional Irish stew recipes by adding cremini mushrooms (there is just something about beer-soaked mushrooms – talk about some funghis! Ha. Haha.) and, instead of cubing potatoes to put in my stew, I decided to make a bed of horseradish mashed potatoes because I friggin’ love horseradish and why not?
Am I happy that I made these changes? Aw hell yeah! I adapted my recipe from Chef John. I omitted the sugar, bacon, and celery; I used beef stock rather than chicken, and shallots instead of onions. And, of course, I threw horseradish in my mashed ‘tatoes to add a tasty punch while complimenting the beef. And now I can’t help but think…Is a Guinness and beef pie with horseradish crust possible? Oh man. One day, one day…
This leaves great leftovers, too. If I ever own a restaurant, this will be on the menu.
Slow Cooker Guinness Beef Stew with Horseradish Mashed Potatoes
- FOR THE STEW:
- 1.5-2 pounds boneless beef chuck cut into 2-inch pieces
- 6 shallots peeled and quartered
- 4 cloves of garlic minced
- 2 tablespoons heaping of tomato paste
- 2 inch carrots cut into 1 chunks
- 8 cremini mushrooms halved
- 2 cups of beef stock
- 2 cups of Guinness beer
- 3 sprigs fresh thyme more to garnish later
- 1/3 cup all-purpose flour
- 2 tablespoons of corn starch
- 2 tablespoons of canola oil
- Sea salt and ground black pepper to taste
- FOR THE POTATOES:
- 4 large potatoes peeled
- 1 tablespoon of butter
- 2 tablespoons of milk
- 2 tablespoons of horseradish from jar
- FOR THE STEW:
- Season the beef with a bit of sea salt and ground black pepper.
- Toss the beef in all-purpose flour until coated. Set aside.
- Heat oil in a skillet on moderate heat.
- Add the garlic and shallots to the skillet; sautée until the garlic is fragrant and onions are translucent, approx. 2-3 mins.
- Add the beef to the skillet and seer the exterior for approx. 4 minutes.
- Add the carrots, mushrooms, tomato paste, fresh thyme, and 1 cup of Guinness.
- Increase the heat to medium-high and bring to a simmer.
- Simmer for approx. 5 minutes, stirring occasionally to make sure tomato paste breaks down.
- Remove from heat and transfer to slow cooker.
- Add the other cup of Guinness, and add the beef stock.
- Cook on low for 3.5 - 4 hours.
- At around the 2 hour mark, if you are finding that you want a thicker gravy, remove approx. 1 cup of juices from the slow cooker with a baster and into a mug or bowl.
- Add 1-2 tablespoons of corn starch to the gravy, as well as 1/4 cup of cold water.
- Whisk vigorously until the corn starch has dissolved.
- Add it back to the slow cooker and stir.
- FOR THE POTATOES:
- Quarter the peeled potatoes and place them in a pot of water.
- Bring to a boil and allow to boil for approx. 20 minutes or until the potatoes soften enough to break apart with a knife. (If you can stick a knife through the potato and it slides off when you lift, they are ready).
- Drain the potatoes; make sure you get rid of any excess water.
- Mash the potatoes slightly.
- Add butter, milk and horseradish.
- Continue to mash or whip with a hand mixer until you get the consistency you want.
- Add more butter or milk if needed.