'Holiday Brew Stew' is what my friends have nicknamed this—it’s always the highlight of our December dinners!

In the heart of the Midwest, where the winters are long and the fields stretch endlessly, a hearty stew is more than just a meal—it's a tradition. This slow cooker Guinness beef stew is a nod to the Irish roots that many of us share, brought over by our ancestors who sought a better life in America. The rich, dark beer adds depth to the stew, while the slow cooking brings out the tenderness in the beef. It's a dish that warms the soul and brings families together around the table, just as it has for generations.

This stew is best served with a slice of crusty bread, perfect for soaking up the rich broth. A side of creamy mashed potatoes or buttered egg noodles complements the hearty flavors beautifully. For a touch of green, a simple salad with a light vinaigrette or steamed green beans adds a fresh contrast to the richness of the stew.

Servings: 6

2 pounds beef chuck, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
1 bottle (11.2 ounces) Guinness stout
4 cups beef broth
4 carrots, peeled and sliced
3 potatoes, peeled and diced
2 stalks celery, sliced
2 teaspoons dried thyme
1 bay leaf
1 cup frozen peas

Season the beef cubes with salt and pepper.

In a large skillet, heat the vegetable oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Transfer the browned beef to the slow cooker.

In the same skillet, add the onion and cook until softened. Add the garlic and tomato paste, cooking for another minute.

Sprinkle the flour over the onion mixture, stirring well to combine. Gradually add the Guinness, scraping up any browned bits from the bottom of the skillet.

Pour the mixture into the slow cooker over the beef.

Add the beef broth, carrots, potatoes, celery, thyme, and bay leaf to the slow cooker. Stir to combine.

Cover and cook on low for 8 hours or until the beef is tender.

About 30 minutes before serving, stir in the frozen peas.

Remove the bay leaf before serving.

For a richer flavor, you can add a tablespoon of Worcestershire sauce or a splash of balsamic vinegar. If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew about 30 minutes before it's done. For a different twist, try adding mushrooms or parsnips to the mix. If you like a bit of spice, a pinch of red pepper flakes can add a subtle heat.