Sharon's Guinness Beef Stew (Slow-cooker)

Makes 4-6 servings

Mary

ingredients

4 lbs. boneless beef chuck roast, trimmed of excess fat and cut into 1-1/2-inch chunks
Salt
Pepper
2 Tbs. vegetable oil
2 onions, chopped (about 2 cups)
4 cups low-sodium chicken broth
1 1/2 cups Guinness
1 Tbsp. light brown sugar
1 tsp. dried thyme
1 oz. bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1-inch chunks
1 lb. parsnips, peeled and cut into 1-inch chunk
1 1/2 lbs. baby red potatoes (about 24), scrubbed
1/4 cup unbleached all-purpose flour
2 Tbsp. fresh parsley, minced

directions

1
1. Pat the beef dry with paper towels. Season beef with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat until just smoking. Cook half the beef until browned on all sides, about 8 minutes. Transfer beef to the slow cooker insert. Repeat process with remaining beef and 2 additional teaspoons of oil.
2
2. Add 2 teaspoons oil, the onions, and 1/4 tsp. salt to the skillet you cooked the meat in. Cook until onions are lightly browned, about 5 minutes. Add the broth, 1-1/4 cups of Guinness, brown sugar, thyme, chocolate and bay leaves; bring to a boil. Using a wooden spoon scrape up any browned bits. Transfer mixture to the slow-cooker insert.
3
3. Add carrots, parsnips and potatoes to the slow-cooker insert. Cover and cook on low until the meet is fork-tender, 9 to 10 hours (or cook on high for 6-7 hours). Whisk together the flour and remaining 1/4 cup Guinness until smooth, then gently stir into the stew. Cook, covered, until the sauce thickens, about 15 minutes. Remove and discard the bay leaves. Stir in parsley and season with additional salt and pepper to taste. Serve.

notes

May be prepared through step 2 the night before. Refrigerate the beef & onion in separate containers. In the morning place beef & onion in the slow cooker and begin with step 3. Be gentle when adding the flour slurry.

Source: Mary