Slow Cooker Guinness Beef Stew

1. In a large skillet, heat 2 tablespoons of vegetable oil on medium high heat. Drop in half of your beef and brown all four sides, about 7-8 minutes. Transfer to a slow cooker insert and repeat with the other half of the beef.
2. In the same skillet, add the remaining vegetable oil and add onions and cook until they’re lightly browned, about 5 minutes. Add the stock, 1/2 cup of beer, sugar, thyme, chocolate, and bay leaf. Season with salt and pepper, to taste. Bring to a boil then transfer to the slow cooker.
3. Add the carrots, parsnips, and potatoes to the slow cooker. Mix it around a little bit with a wooden spoon. Then cover and cook on low for about 9-10 hours or high for 6-7 hours.
4. When ready to eat, pour in the remaining 1/2 cup of beer then dissolve the corn starch in water and stir it in the mixture in the slow cooker. Cook for another 15 minutes on high (turn the slow cooker on high if you had it on low) until sauce thickens.
5. Remove and discard the bay leaf.
6. Serve hot with crusty bread.