If I bring home Guinness, not only is my husband automatically excited but we know that dinner is going to be pretty tasty, which is exactly what this turned out to be.
Living in England has truly been a gift and one of the best meals that we enjoy every so often is lunch or dinner in a pub. I judge each pub by their steak & ale pie or chicken & stout pie. A perfect one will have tender meat with the subtle after taste of a nice, local ale and a crispy round of buttery, flaky pastry crust on top all in it’s own individual dish.
This is one of the dishes that I am working on getting just right so when we leave here, we can still indulge in some of our favorite dishes – taking the comfort of our favorite foods from each place with us.
For the slow-cooker, this dish is fairly forgiving. Feel free to include or exclude any of the veggies that you like – if there was room for it, we would have added fresh peas in the last half hour of cooking. I also opted not to cut up the chicken, but keeping them whole so one whole thigh could be served with each bowl full. And because we are working on our Eat the Pantry Challenge, I baked out some Pillsbury biscuits we had in the fridge to have with it and it was perfect for sopping up the stoutly broth at the bottom of the bowl.
For Mei, we cooked up some simple white rice to have with it and that was good for soaking up the broth as well – she ate all the veggies in it and her rice, it was a really good meal for the entire family!
Note: if the stew is a little too bitter once you have made it or after re-warming the next day, add just a teaspoon or two of sugar and it will return to the same level of flavor it was when it was first made and cut any bitterness.
- 6 TBS all-purpose flour
- 1 tsp salt, divided
- 1/2 tsp pepper
- 1 tsp cajun seasoning mix
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 2 lbs chicken, boneless & skinless
- 4 tsp olive oil
- 1 TBS bacon fat
- one 14 oz can of Guinness or other stout ale
- 1 lb carrots, peeled and sliced into coins
- 1 head of celery, chopped
- I small head of cabbage, chopped medium
- 8 oz of mushrooms, quartered
- 1 large onion, diced
- 1/2 lb potatoes, diced
- 2-3 C broth
Heat the olive oil & bacon fat in a medium saucepan then whisk in the flour and toast until it smells nutty and turns a light brown color, over medium heat.
Slowly pour in the 2-3 cups of broth until it is as thin as you would like. Stir in the salt, pepper, cajun seasoning, thyme, rosemary and garlic powder. Then stir in the Guinness or stout that you have chosen.
In the crockpot, put in the carrots, celery, cabbage, mushrooms, onion and potatoes, stirring them together and lightly seasoning with salt and pepper. Place the chicken on top, seasoning each piece with salt and pepper.
Pour the broth over the mixture and cook for 4-6 HOURS on HIGH or 7-8 HOURS on LOW.
Once the chicken has been cooked through, check the broth for seasoning, if it is too thick, add just a little bit more broth to thin it out or add milk. We added about one cup of milk to ours and it was very creamy tasting without being too rich and overshadowing the Guinness.