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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | pounds | beef stew meat, cut into 1 inch cubes | 1 | tablespoon | vegetable oil | 1 | medium (2-1/2" dia) | Onion chopped | 2 | cups | chicken broth, low sodium, canned | 6 | fliud ounces | Guinness Draught beer | 1/2 | tablespoon | brown sugar | 1 | teaspoon | thyme, dry, ground | 1/2 | ounce | bittersweet chocolate, chopped | 1 | tablespoon, crumbled | bay leaf - WHOLE - NOT CRUMBLED | 2 | medium | Carrots, peeled and cut into 1-inch chunks | 1 | cup slices | Parsnips, peeled and cut into 1-inch chunks | 6 | ounces | red potatoes (six new) | 1 1/2 | tablespoons | all-purpose flour |
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Steps
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Sequence
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Step
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| | 1 | Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 1 tsp. 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 1 tsp. oil and remaining beef | | 2 | Add remaining 1 tsp. oil, onions and dash of salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 3/4 cups stout, sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert. | | 3 | 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 on high. Whisk flour and remaining beer until smooth, then stir mixture into slow cooker. Cook, cevered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper and discard bay leaf. Serve. |
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