Guinness Stew

Beer and Food by FARGINGBASTIGE6

I made my first batch of Guinness Stew of the fall season last night. Although the weather is still a bit warm here, I had repeated requests for the stew from a certain member of my family... so, having the afternoon off, I filled my crockpot and 6 hours later, we had a very tasty stew. Recipe follows: 3 +/- pounds of stew beef 4 potatoes cut into nugget-sized chunks 3 medium onions, quartered 1 1/2 lbs. baby carrots (or sliced - your call) 2 stalks of celery 8 oz. sliced mushrooms 2 cloves of garlic, finely chopped 2 bay leaves Put all that stuff in a crock pot and mix & pour the following over it: 2 beef bullion cubes - crushed salt coarse-ground black pepper a few whole peppercorns a few shots of Worchestershire sauce a few shots of Frank's Red Hot sauce dash of ground cayenne pepper a generous portion of chili powder a dash of garlic powder 1 1/2 cans of Guinness Draught (drink the rest of the second can and the other two that come in the 4-pk while the stew cooks). I cook it on high for about 5 hours - I like the potatoes soft. Also, you can dip a little of the sauce from the pan and whisk in a little corn starch or arrow root and it makes a helluva gravy. make sure you have bread for soppin'. I'll be having this again tonight - the best part about a crockpot full of stew is a couple of nights of leftovers.