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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)
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!