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Guinness Beef Stew

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

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.

Ingredients

  • 3 pounds Boneless Beef Chuck, Cut Into Cubes
  • 3 Tablespoons Canola Oil, Divided
  • 2 whole Small Onions, Chopped
  • 4 cups Low Sodium Chicken Broth
  • 1-¾ cup Guinness Draught, Divided
  • 1 Tablespoon Light Brown Sugar
  • 1 teaspoon Dried Thyme
  • 1 ounce, weight Bittersweet Chocolate, Chopped
  • 2 whole Bay Leaves
  • 5 whole Carrots, Peeled & Cut Into 1" Chunks
  • 1 pound Parsnips, Peeled & Cut Into 1" Chunks
  • 1 pound Baby Red Potatoes, Scrubbed & Halved
  • ¼ cups Flour
  • 2 Tablespoons Chopped Flat Leaf Parsley

Preparation

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)

9 Comments

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wallajohnson on 10.17.2010

So good…got many compliments at the church potluck today!

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luluwithers on 9.20.2010

my husband will be in heaven. parsnips are his favorite

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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!

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jackiestaylor on 1.4.2010

I made this for supper, delicious!

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juillet4paris on 12.9.2009

Made this on Sunday in my Le Creuset dutch oven (I don’t have a slow cooker) and it was perfect, cooked on low heat for about 6hrs. Hubby and 3yr old son loved it, I’ve been asked to make this again. I did use portobello baby mushrooms instead of the parsnips as I thought the parsnips and potatoes were a bit much. Served this with a green salad and yeast rolls.

2 Reviews

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christined on 9.30.2010

Wonderful. The flavors are amazing. A new favorite for me as well. Thanks so much for sharing!

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macgirl on 5.22.2010

This is my new favorite! The flavors are amazing. I usually add a bit more salt (I know. . . bad bad), and pair it with the Jalapeno Cheddar Biscuit triangles from TK. Mmmm, good.

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