INGREDIENTS:
- 4 pounds boneless beef chuck stew meat (about 11/2-inch chunks)
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 4 cups low-sodium chicken broth
- 1 ½ cups Guinness Draught
- 1tablespoon light brown sugar
- 1 teaspoon dried thyme
- 1 ounce bittersweet chocolate, chopped
- 2 bay leaves
- 5 carrots, peeled and cut into 1-inch chunks
- 1 pound parsnips, peeled and cut into 1-inch chunks
- 1 ½ pounds baby red potatoes, scrubbed
- ¼ cup all-purpose flour
- 1 cup frozen peas
- 2 tablespoons minced fresh parsley leaves
INSTRUCTIONS:
- Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons of oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.
- Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, brown sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
- Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours).
- Set slow cooker to high. In a small bowl, whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, with crock pot covered, until the sauce thickens, about 15 minutes. Stir in peas and parsley, season with salt and pepper to taste, and discard bay leaf. Serve.
- To Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.
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