Boneless Beef and Guinness Slow Cooker Irish Recipe
The maltiness of dark malt really does incredible effects for this gravy. Even though the flavor of this dish is so rich and relish. At the same time, it is a very simple dish. I must serve this food in a very decorous way with a ring of green onion pieces and mashed potatoes. Hopefully, you will try this dish and never obliterate whether for St. Patrick’s Day or any time of the year.
- Bacon (four slices): cut into small pieces
- Boneless beef chuck (two and a half pounds): cut into 2-inch pieces
- Salt (one teaspoon), or more to taste
- Freshly ground black pepper to taste
- Onions (Two onion coarsely chopped)
- Salt (half teaspoon)
- Garlic (four cloves- minced)
- Dark beer (14.9 ounces- such as Guinness)
- Tomato paste (one-fourth cup)
- Fresh thyme (four sprigs)
- Carrots (three carrots cut into 1-inch pieces)
- Two stalks celery (cut into 1-inch pieces)
- White sugar (one teaspoon)
- Freshly ground black pepper (half teaspoon) or to taste
- Chicken stock (two and a half cups or as needed to cover)
- Mashed potatoes (four cups/optional)
Recipe for preparing Beef and Guinness Slow Cooker
At first, mix bacon in a heavy skillet-pan over medium-high heat for 3 to 4 minutes until bacon is browned and crispy. By turning off the heat and this bacon be transferred to a large stew pot, reserving bacon fat in the skillet.
Secondly, beef chuck cubes put with 1 teaspoon salt and black pepper to taste then put it on the high heat, next sizzle beef pieces in the hot fat for 5 minutes until both sides are browned. Then the beef is placed in a stew pot with bacon and separating fat in skillet-pan. For this time turn the heat down to medium; cook and mix onions in the retained fat in the skillet-pan for 5 to 8 minutes; until lightly browned, season with a large pinch of salt.
Stirring garlic with onions into Skillet-pan and beef and Guinness slow cooker wait for one minute until soft, pour beer into it and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid and the liquid be transferred from the skillet into the stew pot. Now mixed within tomato paste, thyme sprigs, carrots, celery, sugar, half teaspoon black pepper, and enough chicken broth to cover.
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