Guinness. Who doesn’t love it? While it is a staple in any Irish pub year-round, I pretty much only drink it on St. Patrick’s Day. When it comes to alcohol, I keep to white wine for the most part. Sauvignon Blanc in particular if you’re ever buying. If you happen to be getting a case (or two) of Guinness for St. Patrick’s day, set aside a pint (2 cups) for this recipe. It’s the key ingredient in my opinion. If you really, really want to…you can skip the beer all together. You’ll still a nice paleo stew. If you do chose to omit the beer then add an additional 2 cups of broth.
As you can see I did not brown my meat beforehand. Most times I do not. Chalk it up to laziness. Most of the ingredients for this are very easy to find: sweet potatoes, celery, carrots, onions, etc. This is a very simple stew recipe. Personally I think you taste the beer flavor. It’s not overpowering but it’s there. If you make this, I would love to hear your thoughts on the matter.
- 2 lbs beef roast, cubed (grass fed preferred)
- 32 ounces low-sodium beef broth
- 1 lb sweet potatoes, chopped
- 3 medium carrots, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 pint Guinness beer
- 1 tsp ghee (or coconut oil)
- ½ tsp salt
- ½ tsp pepper
- Optional: Brown meat in ghee over medium heat. Remove from heat and put beef in the bottom of the slow cooker.
- Add potatoes, vegetables and seasonings to the slow cooker. Pour broth & beer on top.
- Cook HIGH 3-4 hours or LOW 8-9 hours.