Step 1

Wash and prep the veggies - dice celery and onions, mince garlic cloves, and peel potatoes before cutting into medium-sized cubes.

Step 2

Set veggies aside,

Step 3

In a bowl add the beef chuck pieces and salt them lightly.

Step 4

Sprinkle in the white flour and mix well until each piece is covered in flour.

Step 5

Heat 2 tablespoons olive oil in a frying pan on medium heat, add the flour-covered beef, and cook until golden brown. For this make sure the beef pieces don’t have excess flour. Do not overcrowd the pan otherwise the beef will not cook evenly. Work in batches if needed.

Step 6

When beef is done, remove from skillet and set aside.

Step 7

Add two more spoons of olive oil in the same pan and fry the onion and garlic on medium heat. You can add a bit of salt to help the onion release its juices.

Step 8

Once the onion and garlic are golden and fragrant, add the carrot and celery and cook for 10 minutes until they soften.

Step 9

Set the slow cooker on low heat, add the browned meat, the cooked veggies, and the cubed potatoes and mix well.

Step 10

Add the Guinness beer and the beef stock.

Step 11

Salt and pepper to taste.

Step 12

Cook on low for 6-8 hours or until your potatoes are soft and the broth has thickened a bit.