Slow Cooker Guinness Beef Stew With Horseradish Cream
- Total Time
- 8½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds beef chuck, fat trimmed and meat cut into 2-inch cubes
- 2tablespoons plus ⅓ cup all-purpose flour
- Kosher salt and black pepper
- 4tablespoons vegetable oil, plus more as needed
- 3large garlic cloves, chopped
- 2dried shiitake mushrooms, halved (optional)
- 2tablespoons tomato paste
- 2teaspoons packed brown sugar
- 1teaspoon unsweetened cocoa powder
- 1teaspoon onion powder
- ½teaspoon caraway seeds
- ½teaspoon instant espresso powder
- 2cups Guinness or other stout beer
- 2cups beef broth or stock
- 2fresh thyme sprigs
- 1pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
- 1 to 1½pounds root vegetables, such as carrots, turnips, rutabaga, celery root or parsnips, peeled and cut into 1- to 2-inch pieces
- 1tablespoon balsamic vinegar
- 1teaspoon Worcestershire sauce
- 1teaspoon lemon juice, plus more to taste
- ¾cup sour cream
- 3tablespoons jarred horseradish
- ¼cup minced scallions or chives
Nutritional analysis per serving (6 servings)
941 calories; 37 grams fat; 13 grams saturated fat; 1 gram trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 105 grams protein; 2005 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
- Step 2
Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining ⅓ cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.
- Step 3
Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.
- Step 4
When ready to serve, add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme sprigs.
- Step 5
Make the horseradish sour cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in low bowls with a spoonful of the horseradish sour cream on top.
Private Notes
Comments
I made this wonderful stew as written exactly, except I finished it in the oven at 250 for 4-5 hours in my big Creuset Dutch oven. I used a bit of all the suggested roots, celery root, carrots, parsnips, rutabaga. And potatoes. My mom’s boyfriend, who eats like a baby bird, ate two helpings of this stew. The gravy is unlike any stew I’ve ever made married very well with all the root vegetables. The meat is fall apart tender. It equals my bœuf bourguignon.
I cooked this recipe because my husband was craving an authentic Irish stew like his grandmother used to cook. I did not add cocoa powder or the espresso powder because I didn’t have either on hand, nor did I make the horseradish cream. The stew was DELICIOUS. I will definitely cook this again. On one very important note, this is not hard to cook, but you must be able to set aside the time to prep and let the stew simmer for at least 6-8 hours.
Made this according to the recipe using rutabaga, carrots, celery and potatoes as the vegetables for St Patrick's dinner. Served with warm baguettes for sopping up the gravy. It took a bit of effort up front to get the meat seared and the gravy made, but easy peasy later on when it's time to entertain. Big hit with everyone.
What would be a fair substitute to espresso powder in this recipe? Can hardly wait to make this!
Loved it! Only change was serving over mashed potatoes instead of putting them into the stew.
Made this for St. Patrick’s Day and got called “the wife of the year!” This one’s a keeper. I started it too late in the day for an 8 hour slow cook, so took the suggestion to put it in a low oven in the le creuset Dutch oven (a 5 qt. is plenty big). I convection baked covered at 300 F for 4 hours, then dropped to 200 F until almost ready to eat. It hadn’t thickened fully so I gave it a stir and brought it to a simmer on the stove top until the stews’s gravy reached nappe consistency. Serve with soda bread with room temperature Irish butter, or a schmear of the horseradish cream, or both. Pair with a red wine with dark fruit notes, Guinness, or Smithwick’s.
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