Guinness Beef Stew
Serves 6 to 8
Make sure to buy large chunks of stew meat. Trim meat of excess fat, as necessary, and cut into 11/2-inch pieces. Be gentle when stirring in the flour in step 3-the fork-tender beef will fall apart if stirred too aggressively.
4 pounds boneless beef chuck stew meat
Table salt and ground black pepper
2 tablespoons vegetable oil
2 onions , chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught
1 tablespoon 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 1/2 pounds baby red potatoes , scrubbed
1/4 cup all-purpose flour
2 tablespoons minced fresh parsley leaves
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2
teaspoons 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
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, 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. Whisk flour and remaining 1/4 cup beer
until smooth, then stir mixture into slow cooker. Cook, covered, until sauce
thickens, about 15 minutes. Stir in parsley, season with salt and pepper,
and discard bay leaf. Serve.
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.