Ingredients
- 4 lbs boneless beef chuck, cut into 11/2-inch stew cubes
- 2 tbsp vegetable oil, divided into 3 portions (2 tsp each)
- 2 medium onions, chopped
- 4 cups low-sodium chicken broth
- 1 1/2 cups Guinness Draught, divided (1 1/4 cups + 1/4 cup)
- 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 chunks
- 1 1/2 lbs baby red potatoes, scrubbed
- 1/4 cup all-purpose flour
- 2 tbsp fresh parsley, minced
- Kosher salt & freshly ground black pepper, to taste
Description
9-10 hours on low (or 6-7 hours on high)
Serving Size
8 people
Preparation Time
30 minutes
Cooking Time
600 minutes
Cuisine(s)
Irish
Meal Type
Lunch or Dinner
Instructions
- Brown the beef: Pat beef dry with paper towels, then season generously with salt and pepper. Heat 2 tsp oil in a large skillet over medium-high until just smoking. Add half the beef and brown on all sides, about 8 minutes. Transfer to slow cooker insert. Repeat with another 2 tsp oil and remaining beef.
- Cook onions & deglaze: Add remaining 2 tsp oil to the skillet along with onions and 1/4 tsp salt. Cook until onions are softened and lightly browned, about 5 minutes.
- Build the broth base: Pour in chicken broth, 1 1/4 cups Guinness, brown sugar, thyme, chocolate, and bay leaves. Bring to a boil, scraping up browned bits with a wooden spoon. Transfer mixture to the slow cooker.
- Add vegetables: Stir carrots, parsnips, and potatoes into the slow cooker with the beef and broth.
- Slow cook: Cover and cook until beef is fork-tender, 9-10 hours on low or 6–7 hours on high.
- Thicken the stew: About 15 minutes before serving, whisk flour with remaining 1/4 cup Guinness until smooth. Stir into the stew. Cover and cook on high until thickened, about 15 minutes.
- Finish & serve: Discard bay leaves. Stir in parsley, taste, and adjust seasoning with salt and pepper. Serve hot with crusty bread or over mashed potatoes.
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