Beef & Stout Stew

In celebration of St Patty’s Day, here’s a recipe that’ll remind you of Ireland’s rolling hills and comforting hospitality.



What you’ll need:

  • 8 small red potatoes
  • 4 medium carrots
  • 2 medium onions quartered
  • 1 beef blade roast
  • 1 can beef broth
  • 1 can or bottle of stout beer ?(I like using Guinness)
  • 1/2 cup honey
  • 3 minced garlic cloves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons corn starch
  • 1/4 cup cold water



  1. Place potatoes, carrots and onions and half cut roast in slow cooker.
  2. In a small bowl, combine broth, beer, honey, garlic, thyme, salt, pepper, and cumin. Pour over top of beef.
  3. Cover and cook on low for 8-10 hours (until meat and vegetables are tender)
  4. Remove roast and cut a portion of the meat into cubes – enough to make 2 cups. Slice the remaining beef and keep warm
  5. Strain cooking juices, reserving vegetables and 1 cup of juices. Skim fat from reserved juices.
  6. Transfer to a small saucepan and bring to a boil, gradually stirring. Cook and stir for 2 minutes – until thickened and serve with beef and vegetables.


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(Written by: Deneé Hall – Content Creator)

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