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I'm clueless about cooking but /drool!

Dude, why would you fry the onions!?!? you ruined em! maybe put a lemon slice inside?

http://dont-starve-game.wikia.com/wiki/Crock_Pot_Recipes#Crock_Pot_Dishes

Cook meth bruh.

http://www.reddit.com/r/cooking

An entire bulb of garlic is a lot of garlic. If the recipe suggests that, it may be fine, but it's really a ton of garlic. You'll want to add some salt at some point. You might also want to add a bit of thyme. Coriander would probably also go well in that kind of stew.

Do use some Old Spices ;)

Btw:
BM5I0-0MVFA-YR7GJ

BMW - Auto brand
MVF - mongolian language code
R7 - R-phrase for "may cause fire"
Thank you, got it! :)

I don't have a slow cooker, but I am a stew enthusiast!

My best advice would be to just experiment. Slow cooking is a great way to make delicious tender meat. I usually make a stew with potatoes, carrots, onions, garlic, bay leaves, bacon, beef and a nice dark beer when I feel like splurging. Then at the end I use a thickening agent until I have a wonderful gravy-like stew. Maybe top it off with some heavy cream. Also add some spices! I think stews are wonderful because you don't need a recipe- you can just experiment your way to success. I suck at cooking but my stews are the bomb.

I haven't done a lot of chicken stews but I'm sure either bacon, heavy cream or maybe some coconut milk could be added with great success.

Silverside/corned beef is always a great starter, along with soups.

Try to bake some cakes in it from ready to bake mixes, like carrot cake. It's gooood :-)

I have no comment on the original recipe, but if you don't start using that crock pot for pulled pork ASAP, you're going to kick yourself when you realize you could have been doing that the WHOLE TIME...

you cant use high quality meat that dosent have fat in it, like a stea, fillet mignon and thing like that, if you do it, they will became really hard to eat (if you can eat it, you need fat meat to get the best result

Chances are the Guinness will overpower the meat's taste. For beer braising I typically use beef or, on occasion, venison. As for beer, any lager or pilsner should be OK.