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Slow Cooker Guinness Beef Stew with Horseradish Mashed Potatoes

Course Main
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 4
Author Killing Thyme

Ingredients

  • 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

Instructions

  • 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.