Name: Game Day Beef Stew
Ingredients: 2 1/2 pound beef (chuck roast) and/or lamb (shoulder); 2 1/2 pound 4-6 medium potatoes; 1 pound 4-6 large carrots; 3 tablespoon bacon fat or lard; 2 tablespoon Worcestershire sauce; 1 coarse black pepper; 1/2 teaspoon oregano; 1/2 teaspoon fennel seeds; 1/4 teaspoon tarragon; 1/4 teaspoon sweet paprika; 1/4 teaspoon thyme; 2 bay leaves; 1 teaspoon gumbo file; 1 can (14.9-ounces) Guinness (pub draught style); flour as needed; water as needed

Game Day Beef Stew

Have a nice hearty meal while watching the games. Seasoned with bacon and beer, Game Day Beef Stew has a flavor like no other stew and is perfect for any viewing party or family. This will be the best beef stew recipe ever!

Notes

Variations: This is a very rich and flavorful stew as is, and really does not need the additional flavors of garlic or onion common in most stews. However, for people who must have them, one large yellow onion (diced) can be added in the last few minutes of the browning of the meat, but be careful not to burn it. Garlic should be crushed or minced and added along with the spices. Other common additions include peas, celery, parsley, and other vegetables. Just do what feels right. Enjoy!

Cooking MethodSlow Cooker

Ingredients

2 1/2 pounds beef (chuck roast) and/or lamb (shoulder)
2 1/2 pounds 4-6 medium potatoes
1 pound 4-6 large carrots
3 tablespoons bacon fat or lard
2 tablespoons Worcestershire sauce
1 coarse black pepper
1/2 teaspoon oregano
1/2 teaspoon fennel seeds
1/4 teaspoon tarragon
1/4 teaspoon sweet paprika
1/4 teaspoon thyme
2 bay leaves
1 teaspoon gumbo file
1 can (14.9-ounces) Guinness (pub draught style)
flour as needed
water as needed

Instructions

Cut the meat into large chunks (about 1.5 or 2 inches on a side). Put some flour (1/4 cup or so should do it) in a bowl, add the meat, and toss until coated. Do not bother to shake off excess flour.
In a deep cast-iron stewpot, heat bacon fat on high until it sputters when you drip water on it. When hot, drop meat into stewpot and brown thoroughly on high heat.
Add 1 cup of the Guinness and the Worcestershire sauce. Let it simmer a couple minutes until flavor and aroma have developed, scraping any brown bits up from the pan bottom and sides.
Add 1 cup water, herbs and spices (except file), and remaining Guinness. Let simmer on medium-high heat for 10-15 minutes.
While it simmers, wash potatoes and cut into large chunks. Wash (don't peel) the carrots, and cut them into long pieces (2 inches or so). Add potatoes and carrots to stew. Add enough water to almost cover everything, cover and cook over medium heat for at least an hour, preferably two.
Stir occasionally to prevent sticking or burning. When you stir, use a fork. Break a few of the potatoes up as you do, mixing them back into the broth. This will result in a much thicker, heartier stew.
You may also adjust the thickness to your preference with water or flour, depending on how you like it.
About 15 minutes before serving, add 1/2 tsp of the gumbo file, turn off heat and let the stew stand to thicken. The file is a good thickener, so if your stew is too thin, add the full teaspoon.