I’m not sure I have ever met anyone who doesn’t like tacos?? Crock Pot Street Beef Tacos, easy and time saving, with the help of the good’ol crock pot!
There are a lot of new cooking vessels out there these days, but the crock pot is tried and true. Set it and forget it, even though you will not be able to forget these Crock Pot Street Beef Tacos ……awesome is too weak of a word!
Tim handles all of the Social Media for What the Forks for Dinner?, and lately he has been playing around with Reddit. We had a huge success with Campfire Cupcakes recently only to be banned from the site 🙁 for self promotion 🙁 Being new we did not understand all the rules, and if you have ever used Reddit, you know they are really tough……anyway……during this, Tim sent me a recipe from a site called Host the Toast, for tacos. My recipe is an adaption of that recipe.
While the weather is more like Spring than Winter……. comfort food is still on the menu…….Guinness Beef Stew!
Nothing is more comforting than a bowl of rich, hearty, beef stew.
Guinness dark stout adds a delicious depth to the flavor of the stew, and a touch of cayenne adds just the right amount of heat. Not super spicy, just warmth. The addition of potatoes and carrots makes this a perfect one pot meal.
I made this on top of the stove……cause I wanted to use my new cast iron dutch oven, but you can toss it in the oven or use a pressure cooker. And we all know that I love a pressure cooker!!
Making a stew to me is labor of love……browning the meat, adding just the right ingredients, and slow simmering……..its love for your senses and your taste buds.
You can make Guinness Beef Stew in advance and stored in an airtight container in the fridge. Then during the week, you can have a last minute supper in reserve………especially nice at the holidays when we are all so busy.
Just reheat and add a nice loaf of crusty bread…….can you feel the love????
¼ to ½ teaspoon cayenne, depending on heat preference
Trim the meat of any fat, cut into 2-inch cubes and toss with 1 tablespoon oil.
Season the flour with salt, freshly ground pepper, then toss the meat in the flour mixture.
Heat the remaining 2 tablespoons oil in a dutch oven or heavy pot over high heat. Brown the meat on all sides. You may have to cook the meat in batches, removing cooked pieces to a bowl and return to the pan once all pieces are browned.
Add the onions, minced garlic,tomato paste, and water to the pan, cover, and cook for about 5 minutes.
Remove lid and add the Guinness into the skillet. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Add the beef broth, carrots, potatoes, thyme and cayenne.
Cover and simmer* until the meat is tender— 2-3 hours.
* Stew may be cooked on top of the stove or in a low oven at 300ºF or if you are in a hurry in a pressure cooker.