Run Far Girl

This Friday I made Guinness Beef and Barely Stew in my crockpot. I posted pics and folks have been asking for the recipe, so here it is along with the recipe for the biscuits that I made.

I love crockpot meals you can “set and forget.”

Guiness Beef Crockpot Stew

This recipe is adapted from The Merlin Menu. His version requires searing the beef prior to placing in the crockpot, which means that the stew beef won’t shred after cooking so long in the crockpot. Frankly, in my opinion a crockpot recipe should not require any cooking steps outside of the crockpot. I want to be able to chop and toss and walk away. I have a three four month old (Crap! When did that happen??) and a three-year old people! I don’t have time to be searing beef and scraping “fronds” into the crockpot. I also added chili powder and red pepper flakes to give it a subtle heat. I felt like that complimented the sweetness of the brown sugar and Guinness. I also reduced the amount of sugar and added barley.

2 large sweet potato

4 small parsnips

2 large carrots

1 large onion

2 cups chicken broth

2 tbs of olive oil

1 14oz. can Guinness

2 tsp brown sugar

1 tsp salt

1/2 tsp chili powder

1/4 tsp red pepper flakes

3 bay leaves

4-5 sprigs fresh thyme

1 oz. bittersweet chocolate

2 lbs. stew beef cut in chunks

3/4 cup barley (or 2 tbs flour to thicken the stew if you don’t want to add barley)

1. Chop sweet potatoes, carrots, parsnips and onions. Toss into crockpot. Place stew beef on top of veggies. Pour over chicken broth, the beer, herbs and spices, chocolate and sugar.

2. Set on low for 6 hours. Give a few stirs while cooking. After six hours the broth is rather thin. If you like brothy stews then leave it. To thicken you can add the barley or flour. I took a potato masher and mashed up the beef a bit and then added the barley for an especially thick consistency. Cook on low for two more hours, the barley will absorb most of the broth. If it gets too thick for you liking you can add a little more Guinness to thin it out and enhance the flavor of the beer.

My finished version is VERY thick. Reduce of eliminate barley for a thinner broth-ier soup or add more Guinness after cooking to thin. My husband doesn’t like broth, so I make super thick soups.

Whole Wheat Angel Biscuits

Preheat oven to 400 degrees.

3/4 cup whole wheat flour

3/4 cup white flour

2 tbs sugar

1/2 tsp baking powder

1/2 tsp salt

1/2 coconut oil

1 packet active dry yeast

1/4 cup warm water

3/4 cup warm milk

1. Combine flour, sugar, powder and salt in large bowl. Cut in coconut oil with pastry blender. Sprinkle yeast over the top and add warm water and milk. Stir until a dough is formed.

2. Knead dough slightly, roll out onto floured surface and cut circles with a glass. Fold in half and pinch.

3. Bake at 400 for 16 minutes.

Whole Wheat Angel Biscuits

Enjoy!!

–Sarah

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