Whether you’re camping in the winter months or looking for a great recipe for cold weather, this delicious stew will help you and you family to enjoy a filling meal that’s packed with flavor. Get the full recipe below and add this tasty meal to your next camping menu.

INGREDIENTS

4 carrots
2 russet potatoes or about 5 red potatoes
1 bay leaf
1/2 cup of flour
1 tsp. salt
1 tsp. pepper
3 Tbsp. olive oil, divided
2 lbs. beef stew meat or chuck, cubed
1 large onion, we use yellow onions
3 cloves garlic, minced
1 bottle stout beer, such as Guinness
3 cups beef stock
3 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
2 springs fresh thyme or 1/2 tsp dried thyme

DIRECTIONS

Wash and dry all produce.
Peel the carrots and potatoes.
Roughly chop the carrot into thick pieces and cube the potatoes. Mince the garlic. You need approximately 2 cups of carrots chopped and 3 cups of potatoes when cubed.
Set up your slow cooker and add the carrots, potatoes, and a bay leaf.
Combine the flour, salt, and pepper to taste.
Pat dry the beef with a paper towel and toss in the flour until thoroughly coated.
In a large pan, heat a drizzle of oil over medium-high heat.
Cook the beef in the oil, browning on all sides and being suer to no over-crowd the pan.
Once the beef is cooked, add it to the crock pot/slow cooker.
Next, add another tbsp of oil to the pan and cook the garlic and onions until fragrant and softened. Around 5 minutes should be enough.
Pour in 1/2 the bottle of stout to deglaze the pan, stir until all the pieces have loosened up on the bottom of the pan.
Dump in the onions and garlic, then add the remaining stout, beef stock, tomato paste, Worcestershire sauce, and thyme. Stir until combined.
Set the slow cooker for 8 hours on low and allow it to cook until the meat and veggies are tender and easy to pierce with a fork.
Season with salt and pepper to taste before serving. We recommended serving with corn bread.