Prep Time: 15 minutes
Cook Time: 4 hours 15 minutes
Makes 4 servings
2 pounds boneless beef short ribs
Salt and ground black pepper
1 tablespoon canola oil
2 bottles (11.2 ounces each) Guinness Draught
2 cups beef broth
3 large carrots, cut into large chunks
2 onions, quartered
2 ribs celery, cut into large chunks
8 cloves garlic, peeled
2 bay leaves
1. Season the ribs with salt and pepper. Heat the oil in a large skillet over high heat. Cook the ribs for 10 minutes, turning occasionally, until browned all over. Transfer the ribs to a 4- to 6-quart slow cooker.
2. While the skillet is still hot, pour in the beer and scrape up any browned bits. Then pour the beer and pan juices over the ribs in the slow cooker. Add the broth, carrots, onions, celery, garlic, and bay leaves to the slow cooker.
3. Cover and cook on high for 4 hours, or until the ribs are nearly falling apart.
Note: Serve the stew over soft polenta or mashed potatoes.
Per serving: 574 calories, 48 g protein, 22 g carbohydrates, 27 g fat, 10 g saturated fat, 4 g fiber, 684 mg sodium