2.5 pounds stew meat, cut into 1.5 inch chunks
salt and ground black pepper
1 tablespoon vegetable oil, divided
1 onion, coarsely chopped
4 cups chicken broth
1 3/4 cups Guinness, reserve 1/4 cup
1 tablespoon light brown sugar
1 teaspoon dried thyme
1 ounce bittersweet chocolate, chopped
2 bay leaves
3 carrots, peeled and cut into 1-inch chunks
1 pound parsnips , peeled and cut into 1-inch chunks
1 pound red potatoes, diced
1/4 cup all-purpose flour
2 tablespoons minced fresh parsley leaves
1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 1.5 teaspoons (half of) oil in large skillet over medium-high heat until just smoking. Cook beef until browned on all sides. Transfer to slow cooker/crock pot. Reduce skillet heat to medium.
2. Add remaining 1.5 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/2 cups stout, sugar, thyme, chocolate, bay leaves, and bring to boil for two minutes (and using wooden spoon to scrape up any browned bits). Transfer to slow cooker/crock pot.
3. Add carrots, parsnips, and potatoes to slow cooker/crock pot. 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.
Like with most stews and soups, it's really good when you make it and omgreallygood the next day.
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