Ingredients

Scale

1 1/4 lb. stew meat, steak or chops (lamb is traditional, but beef or venison will work too)
1 Tablespoon soy sauce
2 – 4 cloves garlic, peeled & chopped
2 Tablespoons flour
1 Tablespoon olive oil
2 Tablespoons tomato paste
1/4 cup red wine
2 bottles Guinness or other dark beer
4 cloves garlic, peeled & chopped
2 teaspoons Better than Beef Bouillon
3 carrots, peeled & chopped
2 large golden or russet potatoes, peeled & chopped
1 large onion, peeled & chopped
2 bay leaves
Freshly ground black pepper & cayenne pepper, to taste
1 cup frozen peas

Instructions

Cut the meat into small chunks, put it in a rimmed dish and toss with the soy sauce and garlic. Pour the wine one of the beers over top. Set in the fridge to marinate over night.
Strain the juices into your crockpot, then sprinkle the meat and garlic with flour and toss to coat,
Heat the olive oil in a frying or saute pan over medium heat. Add the floured meat bits and cook, stirring frequently, until the meat is browned/seared on all sides. The meat doesn’t have to be done at this point, just seared on the outside.
Meanwhile, in the slow cooker, stir together the tomato paste, remaining Guinness, 4 cloves garlic and bouillon until well mixed. Add the meat, carrots, potato, onion, bay leaves along with a good amount of freshly ground pepper and a pinch of cayenne.
Cover and cook on low for 8 hours. Check the potatoes … if they are not tender, pour the stew into a soup pot and simmer until the potatoes are nice and soft, up to 1 hour.
Shortly before serving, stir in the peas and heat just until the peas are hot. Serve warm.

Notes

If you want to avoid cooking the stew on the stovetop to soften the potatoes, before cooking the stew, toss the potatoes in a bit of olive oil and microwave on high for a few minutes, stirring once or twice, until the potatoes start to soften.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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