Slow Cooker Guinness Beef Stew
2 tablespoons olive oil, divided
4 lbs. Cremer’s Beef Stew Meat, cut into 1 ¼ “ pieces (bottom round roast)
1 large yellow or white onion, peeled and diced
4 cloves garlic, peeled and minced
1/3 cup flour
1 (12 oz.) bottle Guinness beer
4 cups beef stock
3 large carrots, peeled and diagonally sliced into bite-size pieces
2 lbs. Yukon gold potatoes, cut into bite-size pieces
1 6 oz. can tomato paste
1 bay leaf
½ teaspoon dried thyme
Season beef with salt and pepper. Heat 1 tablespoons olive oil in a large stockpot over medium-high heat. Add half the beef to the pan. Cook until seared on all sides. Remove beef from pan with a slotted spoon, and transfer to a plate. Add an additional 1 tablespoons olive oil to the stockpot, and repeat the process with the remaining half of the beef, transferring it afterwards to the plate with the rest of the beef.
Add the onion to the stockpot and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 minute, stirring occasionally. Then stir in the flour until it has evenly coated the onions, and cook for 1 minute, stirring occasionally. Gradually stir in the Guinness beer. Use a wooden spoon to scrape the bottom of the pan to loosen any of the brown bits. Stir in beef stock, tomato paste, bay leaf, thyme and any juices from the resting beef. Stir and simmer on low 10 minutes.
Add the Guinness mixture to a large 5-6 quart slow cooker, and add the beef. Stir well. Cover and cook on high 3-4 hours or on low 6-8 hours, or until meat is tender and vegetables are cooked through. Enjoy!