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This recipe makes for a great weeknight meal, even if you’re gone all day at work, because the prep can be done the night before and it takes all day to cook (on it’s own). I love the addition of Guinness and bittersweet chocolate. It makes an amazingly rich, dark sauce. I know it will be a hit with whomever you make it for.
Pat the beef dry with paper towels. Season with a generous sprinkle of kosher salt and freshly ground pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet over medium-high heat. Cook the beef in batches, until browned on all sides, about 8 minutes total. Transfer to a slow cooker. Continue until all the beef is browned and add more oil to the skillet, if necessary.
Add the remaining tablespoon of oil to the same skillet and add in the onions. Cook until softened and beginning to brown, about 5 minutes. Add in the chicken broth, 1 1/2 cups Guinness, light brown sugar, thyme, chocolate, and bay leaves. Bring to a boil and using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Transfer to the slow cooker.
Add the carrots, parsnips and potatoes to the slow cooker. Cook on low heat for 9 to 10 hours, or on high for 6 to 7 hours.
At the end of the cooking time, turn the slow cooker up to high. Whisk the flour and remaining 1/4 cup of Guinness until smooth. Then stir the mixture into the stew. Cover and cook for an additional 15 minutes, or until the sauce thickens. Stir in the parsley, discard the bay leaves, and season with salt and pepper.
You can brown the beef and prepare the onion mixture the night before and add that to the slow cooker in the morning, if desired.
(Adapted from Cooks Country magazine, February 2007)
10 Comments
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Erynn on 3.9.2023
My wife made this and accidently oversalted the meat and thus the whole stew, but we can still tell it’s amazing! We’ll definitely be making it again.
wallajohnson on 10.17.2010
So good…got many compliments at the church potluck today!
luluwithers on 9.20.2010
my husband will be in heaven. parsnips are his favorite
salgal on 2.5.2010
I made this last night using turnips instead of parsnips and my kids and husband practically licked the crockpot clean. What a delicious, rich sauce! Since it uses a little more than a bottle of Guinness, I made Guinness chocolate cupcakes with the leftover stout to complete the night!
jackiestaylor on 1.4.2010
I made this for supper, delicious!