Guiness Beef Stew

By RoketJSquerl

Ingredients

• 4 Pounds Boneless Beef Chuck Stew Meat
• 3 Tablespoons Canola Oil, divided
• 2 Small Onions, chopped
• 4 Cups Low-sodium, or homemade chicken stock
• 1 3/4 Cups Guinness Draught, divided
• 1 Tablespoon Light Brown Sugar
• 1 Teaspoon Dried Thyme
• 1 Ounce Bittersweet Chocolate, chopped
• 2 Bay Leaves
• 5 Carrots, peeled & cut into 1" chunks
• 1 Pound Parsnips, peeled & cut into 1" chunks
• 1 1/2 Pounds Baby Red Potatoes, scrubbed & halved
• 1/4 Cup Flour
• 2 Tablespoons Chopped Fresh Flat Leaf Parsley

Details

Servings 6
Adapted from theparsleythief.blogspot.com

Preparation

Step 1

Pat the beef dry with paper towels. Season with a generous sprinkle of kosher salt & freshly ground pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet over medium-high heat. Cook the beef in batches, until browned on all sides {about 8 minutes total}. Transfer to a slow cooker. Continue until all the beef is browned & add more oil to the skillet, if necessary.

Add the remaining tablespoon of oil to the same skillet & add in the onions. Cook until softened & beginning to brown, about 5 minutes. Add in the chicken broth, 1 1/2 cups Guinness, light brown sugar, thyme, chocolate & bay leaves. Bring to a boil & using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Transfer to the slow cooker.

Add the carrots, parsnips & potatoes to the slow cooker. Cook on low heat for 9-10 hours {or on high for 6-7 hours}.

At the end of the cooking time, turn the slow cooker up to high. Whisk the flour & remaining 1/4 cup of Guinness until smooth. Then stir the mixture into the stew. Cover & cook an additional 15 minutes, or until the sauce thickens. Stir in the parsley, discard the bay leaves & season with salt & pepper.

You can brown the beef & prepare the onion mixture the night before & add to the slow cooker in the morning, if desired.