Mississippi Roast
Sam Sifton, Robin Chapman
11153 ratings with an average rating of 4 out of 5 stars
11,153
6 1/2 to 8 1/2 hours
Slow Cooker Guinness Beef Stew With Horseradish Cream
- Total Time
- 8½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3pounds beef chuck, fat trimmed and meat cut into 2-inch cubes
- 2tablespoons plus ⅓ cup all-purpose flour
- Kosher salt and black pepper
- 4tablespoons vegetable oil, plus more as needed
- 3large garlic cloves, chopped
- 2dried shiitake mushrooms, halved (optional)
- 2tablespoons tomato paste
- 2teaspoons packed brown sugar
- 1teaspoon unsweetened cocoa powder
- 1teaspoon onion powder
- ½teaspoon caraway seeds
- ½teaspoon instant espresso powder
- 2cups Guinness or other stout beer
- 2cups beef broth or stock
- 2fresh thyme sprigs
- 1pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
- 1 to 1½pounds root vegetables, such as carrots, turnips, rutabaga, celery root or parsnips, peeled and cut into 1- to 2-inch pieces
- 1tablespoon balsamic vinegar
- 1teaspoon Worcestershire sauce
- 1teaspoon lemon juice, plus more to taste
- ¾cup sour cream
- 3tablespoons jarred horseradish
- ¼cup minced scallions or chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
941 calories; 37 grams fat; 13 grams saturated fat; 1 gram trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 105 grams protein; 2005 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
- Step 2
Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining ⅓ cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.
- Step 3
Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.
- Step 4
When ready to serve, add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme sprigs.
- Step 5
Make the horseradish sour cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in low bowls with a spoonful of the horseradish sour cream on top.
Private Notes
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Cooking Notes
Patricia Nacion Becker
I cooked this recipe because my husband was craving an authentic Irish stew like his grandmother used to cook. I did not add cocoa powder or the espresso powder because I didn’t have either on hand, nor did I make the horseradish cream. The stew was DELICIOUS. I will definitely cook this again. On one very important note, this is not hard to cook, but you must be able to set aside the time to prep and let the stew simmer for at least 6-8 hours.
josee
I made this wonderful stew as written exactly, except I finished it in the oven at 250 for 4-5 hours in my big Creuset Dutch oven. I used a bit of all the suggested roots, celery root, carrots, parsnips, rutabaga. And potatoes. My mom’s boyfriend, who eats like a baby bird, ate two helpings of this stew. The gravy is unlike any stew I’ve ever made married very well with all the root vegetables. The meat is fall apart tender. It equals my bœuf bourguignon.
Margaux Laskey, Senior Staff Editor
I made this for St. Patrick's day dinner as well (Great minds, Pug Lady!), and it was a huge hit. So complex, so flavorful, and the meat just fell apart (in a good way). I used a combo of turnips, carrots and parsnips. It *is* a little work ahead of time, but I prepped it in the morning before we left for the parade, and it was almost ready when we walked in the door at 4pm. I served it with Melissa Clark's Irish soda bread.
Pug Lady
Made this according to the recipe using rutabaga, carrots, celery and potatoes as the vegetables for St Patrick's dinner. Served with warm baguettes for sopping up the gravy. It took a bit of effort up front to get the meat seared and the gravy made, but easy peasy later on when it's time to entertain. Big hit with everyone.
Britt B
Making this today! Thinking I’ll just put the seared meat straight into the crockpot — don’t see the point of putting it on a plate first.
Nikki Hatem Farley
Made this for St Patrick’s day. Added carrots, parsnips, rutabaga, and turnips. Also used whole can of tomato paste and added can or fired roasted tomatoes. Super delicious. Ended up making on stove top—follow directions and instead of placing in slow cooker just simmered for 3 hours.
Vixcancook
I have made this on the stove, in the slow-cooker and in the pressure cooker and I think the pressure cooker wins! In fact, I made this today in the Instapot slow cooker mode but when I got home from work this morning, I put it in the pressure mode for 10 minutes to make the meat more tender. It totally worked. What a delicious recipe.
ACH
Increased the fraction of vegetables and had to used fresh minced onion. Browned beef, made roux and cooked sequentially in the same oven-safe pan, which ensured getting all the browned bits into the stew. Also, I used the oven at 220 degrees F, which decreased liquid volume loss. The result: rutabagas seemed a bit overpowering in flavor. but the stew had a deep and rich broth. Will definitely make this over and over again
Aquidneck
Not so much.
jersey girl
This is the best beef stew I’ve ever made - and I make beef stews in the slow cooker all winter. Beats even Julia’s beef bourgignon (sp). I make popovers to accompany (so simple) and people rave.
apoptosis
Wow! So flavorful! It’s a little labor intensive at the beginning, but it was worth the effort! I made the recipe verbatim, and everything came out tender (veg and meat). Definitely use some bread to sop up the gravy. Highly recommend this recipe!
Gabrielle
Delicious! Made as is. Great texture, meat was tender, vegetables (I used carrots and new potatoes cut in 4, skin on) were well cooked and tasty. Also did the sour cream. Next time I want to try to make beer bread to clean up the extra sauce!
KatieC
Delicious. I agree with others comments about long prep time. But made it the afternoon ahead, fridge overnight and then put in crockpot about 10 AM. I think my crockpot runs hot, but was done by 4 PM. Too much liquid for my taste so reduced and thickened with flour. Otherwise followed as written. Do not skip the Worcestershire, balsamic and lemon juice step at the end. I admit to being a bit heavy with the balsamic and the lemon juice. Overall tasted great and made a lot.
Kristia
Lots of layers of flavor but missed the essential beefiness of beef stew - buried under too many other flavors.
Heather
Wonderful! The stew is hearty and flavorful without being gelatinous or greasy. I prepared as written using parsnips and carrots which added a little sweetness. I had to go to 2 stores for caraway but it was worth it! The added flavor was amazing. Do not skip the horseradish cream! It was a standout component.
Katrina Johnson
Made this today and followed the directions. Used a combo of carrots, parsnips and celery root. Served with homemade Guiness sourdough bread. Love the horseradish sour cream. Perfect for St Pat's!
Elizabeth
Best tasting stew broth ever! Wow! Potatoes were a bit over cooked; will test with adding half way through cooking next time. Carrots were perfect. Can’t wait to taste it the second day.
Copperbeech
Wow! A St. Patrick's Day hit. Made it exactly as written and it was heaven. My only comment is that it is a complex stew with 8 hours cooking time, as noted. Gathering the ingredients and cooking prior to crockpot send off caused me to miss church. St. Patrick has forgiven me.
Keri Sheerin
I cooked this stew for my parents, and surprised them with it on St Patty's eve. It is a five star recipe, a new favorite! Comfort food with character. I followed the recipe, other than I made the horseradish sour cream with more kick (horseradish) and less cream. I did 1/2 & !/2 ratio. So good!
Helen Cz
Loved this. The difference for me is caraway & cocoa powder. Wait as noted for steps 4 & 5.
sophillymak
I love making Guinness Stew. I almost didn’t add the caraway, and raised my eyebrows at the espresso. So glad I followed the recipe. My spouse said it was the best stew he ever ate Great recipe.
Deborah
Made with lamb stew meat; excellent plus i added 1/2 onion finely chopped to roux steps w garlic.
eishtahalvah
I made this for my book club, which has vegetarians as members, so I precooked 2 cups brown lentils and made mushroom stock from a recipe I found on here several weeks ago. I used potatoes, carrots, parsnips, turnips, and rutabagas. Together with the horseradish cream, this was amazing.
Betsy
Used gf flour cooked in oven at 275 for 4 hours 2-6pm stirring occasionally. Could have added the vegetables at hour 1.5-2
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