Crockpot Guinness Burger Stew

• FOR THE BROWNED BEEF:
• 1 Tablespoon Unsalted Butter
• 2 pounds 80% Lean Ground Chuck Beef
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Soy Sauce
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1/3 cups All-purpose Flour
• FOR THE STEW:
• 1 Large Onion, Diced
• 3 Carrots, Diced
• 1 pound Golden Potatoes, Diced
• 3 cloves Garlic, Crushed
• 28 ounces, weight Canned Crushed Tomatoes
• 15 ounces, fluid Guinness
• 2 cups Unsalted Beef Cooking Stock
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 2 Bay Leaves
• 1 cup Frozen Peas
• 10 ounces, weight White Button Mushrooms, Cleaned And Diced

1. Melt butter in a large Dutch oven over medium high heat. Mix the rest of the browned beef ingredients in a large bowl, making sure to work all of the flour into the ground beef. Add it into the Dutch oven and cook until well browned. Remove the browned beef, draining any excess oil; place in the bottom of a crockpot.
2. Add all the other ingredients, except for peas and mushrooms, into the crockpot and mix well. Cook on high heat for at least four hours. After four hours, remove lid and spoon any excess oil off the top of the stew. Remove and discard bay leaves. Stir in peas and mushrooms; continue to cook for half an hour.

beef, butter, beef, worcestershire sauce, soy sauce, kosher salt, freshly ground black pepper, allpurpose, stew, onion, carrots, golden potatoes, garlic, tomatoes, unsalted beef cooking, kosher salt, freshly ground black pepper, bay leaves, frozen peas, weight white button mushrooms

Taken from tastykitchen.com/recipes/soups/crockpot-guinness-burger-stew/ (may not work)