Beef stew


  • 2 lbs. boneless beef chuck roast, cut into 1-1/2 inch cubes
  • 4 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 2 cups low-sodium beef broth
  • 1 cup Guinness Draught, divided
  • 2 tsp. brown sugar
  • 1/2 tsp. dried thyme
  • 1 oz. bittersweet chocolate, chopped
  • 1 bay leaf
  • 2 carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 6 red potatoes, cut into quarters
  • 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 3 Tbsp. corn starch
  • 1/4 cup water


In a large skillet, heat vegetable oil on medium high heat. Drop in beef and brown all sides, about 7 to 8 minutes. Transfer to slow cooker.

In the same skillet, add onions and cook for 5 minutes or until they’re lightly browned. Add broth, 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 slow cooker insert.

Mix carrots, parsnips and potatoes to the slow cooker. Then cover and cook on low for 9 to 10 hours or high for 6 to 7 hours.

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 until sauce thickens. Remove and discard the bay leaf. Serve hot with crusty bread.

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