Crockpot Portobello & Dark Ale Stew
Nothing is more comforting than a big crockpot full of thick & chunky stew. Made with dark ale, root veggies, mushrooms, & spices, then slow cooked to perfection.
The best part about stews and soups is the leftovers, which always somehow taste better the next day. Plus, this portobello mushroom dark ale stew is super easy to make, as are most crockpot meals.
This recipe got me thinking, who is the genius who invented the crockpot? Turns out, it was a man named Irving Nachumsohn, who invented it in 1940 to cook cholent (stew). Over 75 years later the crockpot is still a convenient way to cook delicious meals, not only for stews but for literally everything.
Zero Mess Crockpot Cooking
This is a super easy recipe as promised, so let's get started!
Turn your crockpot to high, then add the:
- mushroom broth
- dark ale
- minced garlic
- cubed potatoes, carrots, portobellos, beet, and parsnip
- diced red onion
- Brussel sprouts cut into quarters
- fresh cracked pepper and parsley
I feel like this recipe is perfect for Mondays. First of all, it's super easy and you can use up a lot of old veggies you have laying around the kitchen. Secondly, you only need half the beer for the recipe....so you can enjoy the other half with breakfast. No judgment, I have been known to enjoy the odd mimosa or Caesar in the morning.
Portobello & Dark Ale Stew
Now, mix everything together, then cover, and let cook for 4-5 hours or until the potatoes and beets (they'll take the longest to cook) can be easily pierced with a fork.
There aren't many spices to this recipe, but the root vegetables make this portobello mushroom dark ale stew surprisingly rich (the beer also helps).