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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!


When the weather turns colder and you are looking for a comfort food recipe, this is always a nice one to have handy. One nice thing about this recipe is that you can cut up everything ahead of time the night before, then get everything into the slow cooker (crock pot) first thing in the morning, and let it cook all day while you are out. No worries, mate!

One pot, one pan, healthy veggies, tasty tender beef in a rich Guinness gravy...who could turn that down? Especially if it's served up with some tasty cheese scones or homemade bread? Mmmmm....

Well, this is how I make it, but feel free to make modifications to suit your own taste.


1 Tbsp Extra Virgin Olive Oil
2 Brown Onions, cut into med-large chunks
1 Lb (500-600 Gms) Lean Chuck Steak, cut into bite-sized chunks
1 Tbsp Flour
1 Cup Beef Stock
1 Can Guinness (Approx 2 Cups)
2 Carrots, chopped
2 Parsnips, chopped
2 Med Potatoes, diced
2 Tbsp Tomato Paste
4 Cloves Garlic, crushed
2 Tsp, Oregano
2 Tbsp Worcestershire Sauce


First, heat the oil in a large pan and sweat onions with a bit of salt until they begin to soften.

Dump the onions into the crock pot and return the pan to the stovetop to quickly fry the meat off on high heat.

Cook the beef just about 2-3 minutes until browned, then add the flour and stir in for approximately half a minute.

Now put the meat into the crock pot and add the beef stock, Guinness, and all of the rest of the ingredients.

Cover the crock pot and cook on low 6-8 hours or on high 4-5 hours.

Taste and season with salt & pepper to taste.

I love the traditional American style buttermilk biscuits or even the Kiwi style cheese scones with this stew. The leftovers are always a hit too!


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