Rumor has it that when Arthur Guinness first signed the lease to an unused brewery in the St. James section of Dublin, he was so confident in his brew that he made a deal to own the space for 9,000 years. Centuries later, it is safe to say that it was a smart investment. Everyone can respect a decent pour of the black gold, but what your loved ones will really go wild for is how you infuse it with traditional peasant fare in this easy, hearty stew.
- 1 Pound beef, cut into 1 inch cubes
- 4 hot sausage links, sliced
- 1 green bell pepper, diced
- 1 large onion, diced
- 4 carrots, chopped
- 8 red potatoes, scrubbed and cubed
- 2 celery stalks, chopped
- One 15-ounce can beef stock
- 1 bottle Guinness stout
Mix all of the ingredients together in large Crock-Pot. Set on either low for 8 hours or high for 4 hours, taking care to not to lift the lid during cooking time.