Here’s a recipe for warm and delicious crock pot Guinness beef stew.

Here’s What You Need:

1-2 lbs of stew beef

½ lb cannabutter

1 cup cannaflour

½ cup cannaoil

1 pint of Guinness (or any dark lager of your choosing)

2-3 cups of beef broth

2 large carrots diced

3 celery stalks diced

1 fennel bulb (if you’re feeling adventurous)

½ lb mushrooms sliced (any that you like)

2 tsp fresh garlic/garlic powder

2 tsp fresh thyme

¼ cup tomato paste

Salt and pepper to taste

How to Make Crock Pot Guinness Beef Stew

Begin by getting out your sauté pan and heating up the cannaoil until it’s almost smoking.

While that’s heating, put your stew beef in a bowl and toss in the cannaflour with a touch of salt and pepper. Using your hands, coat all the beef with the flour. You want each chunk of beef to be floured, not big balls of meat lightly dusted with flour. The idea is to make it so the beef chunks aren’t sticking together, but also knock the excess flour off of them. You want them coated , but not overly caked in flour.

By now, your oil should be hot. Depending on the size of your pan, cook the meat in several batches. At this stage, you just want to get a nice brown sear to each side of the meat chunk. Repeat this step until all meat chunks are seared. Set the seared chunks in the crock pot (don’t turn it on yet).

Next, take all your raw veggies and put them in the cannaoil. Put the carrots, celery and fennel (if you opted for it) in first as they are the hardest and need more cooking time. Once they are softer and slightly browned, add in the mushrooms. Once the mushrooms start to sweat a bit, add in the garlic and sauté for about another 45 seconds. Turn off the heat and add all of your now-cooked veggies to the crock pot (still turned off).

Add all the liquid and the tomato paste to the crock pot. The level of liquid should be about ¾ covering the ingredients. If you don’t have enough liquid, either add more Guinness, broth, or a little water. If the level is too high, don’t sweat it. It will evaporate over time. You can always try pulling a little back out too, but I think you run the risk of removing some of your flavor as well. Add the thyme and half the cannabutter. Turn your crock pot on the low setting.

Now you just walk away and let the crock do its job. A minimum of 4 hours is required to soften the meat properly, however overcooking is almost impossible, as long as liquid remains. After at least 4 hours, pull off the lid and give it a stir. Take a fork to a chunk of meat and see if it’s tender enough (it should almost fall apart to the touch). If, at this point, the stew looks more like soup, just leave the lid off of it for a while and let the excess water evaporate. Once the consistency is how you like it, add the remaining cannabutter and stir gently until fully incorporated.

This stew will only get better the longer it cooks. Enjoy!