One word: Comfort.

Brrrrr. I’m ready for St. Patrick’s Day! Piping hot mashed potatoes, fresh french bread, and guinness soaked beef with a stew gravy…now we’re talking.  This was so good that everyone even ate their vegetables, and I don’t think anyone got drunk in the process. See how I made this.

Guinness Beef Stew Manhattans

4 cloves garlic
Olive oil to drizzle
2.5 lb. English arm roast
1 envelope onion soup mix
2 cans (14.9 oz each) Guinness beer
2 cans beef broth
1 onion, cut in half
Bag of baby carrots
1 package Celery hearts, chopped into large chunks
6-8 potatoes, mashed and seasoned to taste
1 large loaf fresh (soft) french or italian bread

Put garlic cloves in crockpot and drizzle with a little olive oil (less than a teaspooon). Turn crockpot on high and let the garlic soften. Meanwhile, trim any fat from the beef. Place beef in crockpot, and add onion soup mix, beer, beef broth and onion. Let cook 4-5 hours on high in crockpot until meat is tender, then add baby carrots and cook another 15-30 minutes. Add celery and cook another 15-30 minutes. (Don’t forget to make the mashed potatoes.) Remove meat and vegetables from crockpot and put into a large bowl. Season with salt and pepper if needed, and add more beer if needed. Use the crockpot juice to make gravy.

Slice bread in half lengthwise and then into quarters so you have eight slices of bread. Scoop out the bread to make little bowls. Spoon meat and vegetables onto bread bowls and top with some gravy. Then add a scoop of mashed potatoes on top and cover with more gravy.