Insanely tender, fall-apart beef, carrots, and peas smothered in rich gravy made with Jameson whiskey and Guinness beer. This stew packs incredible flavor and is served over creamy garlic mashed potatoes, making it the ultimate comfort food. Slow cooked in the crockpot, it’s easy to make and perfect for feeding a crowd on St. Patrick’s Day!
2 ½ - 3 lbs boneless chuck roast, fat trimmed and cut into 1 ½” cubes
Salt and pepper, to taste
3 tablespoons olive oil
4 tablespoons butter
1 medium yellow onion, diced
3 garlic cloves, pressed
1/3 cup all-purpose flour
4 cups chicken broth
1/3 cup tomato paste
1 Guinness beer (12 ounces)
½ cup Jameson Whiskey
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon dried thyme
2 bay leaves
5 carrots, cut into ¾” thick pieces
3 celery sticks
1 ½ cups peas
3 pounds russet potatoes
4 tablespoons butter
3 cloves garlic, pressed
½ cup heavy cream
½ teaspoon salt
½ teaspoon pepper
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Sprinkle meat with salt and pepper, and cook in two batches until browned all over, turning as the meat cooks, about 4-5 minutes per batch. Once done, transfer to crockpot.
Reduce heat to medium, and add butter and diced onion to skillet. Cook for 2-3 minutes until onion becomes translucent. Add garlic and cook 1 minute. Sprinkle in flour, and whisk into butter until completely incorporated. Cook 1 minute longer. Pour in 2 cups of broth and whisk together until thickened. Remove from heat, and whisk in tomato paste. Add mixture to crockpot over meat.
Add remaining broth, beer, whiskey, soy sauce, Worcestershire, sugar, thyme, bay leaves, carrots, and celery to crockpot. Mix everything together. Cover and cook on low for 8 hours or high for 5-6 hours.
About 30 minutes before serving, stir in peas, adjust salt and pepper to taste, and remove bay leaves. During this time, you can also make the mashed potatoes.
Peel and cut potatoes into about 2” cubes.
Fill a large pot with water and add potatoes. Bring to a boil over medium-high heat and cook until potatoes are fork tender but still firm, about 15-20 minutes. Drain potatoes.
Add butter to pot and melt over medium-high heat. Add garlic and cook for 1 minute. Remove from heat and pour in heavy cream. Add potatoes, salt, and pepper and mash well with potato masher until no lumps remain.
To serve, scoop mashed potatoes in a bowl and top with stew! Enjoy!
I prefer to use chicken broth because it has a milder flavor, but you can also use beef broth if that’s all you have on hand.
Guinness beer adds a rich flavor to the stew, but if you can substitute Guinness for beef broth.
If you would like your stew thicker, you can add more flour, but I wouldn't add more than an additional 2-3 tablespoons. Try adding a tablespoon at a time. You can do so by scooping about a cup of the liquid from the crockpot into a bowl and quickly whisking in the flour until smooth (the roux will become thick quick). Transfer flour mixture back to crockpot and stir together. Allow the flour mixture about 30 minutes to 1 hour to cook into the rest of the stew.
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/slow-cooker-jameson-beef-stew/