--- title: the parsley thief: Guinness Beef Stew date: 2015-01-29T12:38:55Z source: http://www.theparsleythief.com/2009/11/guinness-beef-stew.html tags: recipes --- ![][1] It's the time of the year when I dust off the old crockpot {nowadays, called a slow cooker} & get to cooking up some stews, chili, or pot roasts. On Saturday, it just felt like a good beef stew day. No plans. Just a family day, with a few hours of hockey thrown in there. I dug around in my bulging recipe file {a manila folder stuffed with torn out magazine pages} & came up with this recipe from Cooks Country magazine. 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 & it takes all day to cook {on it's own}. I love the addition of Guinness & bittersweet chocolate. It makes an amazingly rich, dark sauce. I know it will be a hit with whoever you make it for. ![][2] Begin by browning 3-4 pounds of beef chuck stew meat, that has been cut into bite-sized chunks. To do this, dry the beef with paper towels & season generously with some kosher salt & 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}. When done, transfer to the bowl of a slow cooker. ![][3]![][4] In the same skillet, add in an additional tablespoon of oil & 2 chopped onions. Cook until the onions soften & begin to brown {about 5 minutes}. ![][5] Add in an ounce of bittersweet chocolate {chopped}, 1 tablespoon of light brown sugar, 1 teaspoon of dried thyme & 2 bay leaves {I used fresh, because I have a bay plant growing in my kitchen. Dried are fine too.}. ![][6]![][7] Along with, 1 1/2 cups of Guinness Draught & 4 cups of low-sodium chicken stock. Bring to a boil & scrape up any brown bits from the bottom of the pan. Pour this mixture into the slow cooker. ![][8] Add in 5 carrots {peeled & cut into 1" pieces}, ![][9]![][10] 1 pound of parsnips {peeled & cut into 1" pieces} & 1 pound of baby red potatoes {scrubbed clean & halved}. ![][11] Give the mixture a stir, cover & cook on low for 9-10 hours {or on high for 6-7 hours}. ![][12]![][13] Once the stew is done cooking, turn the slow cooker up to high {if it's not already} & measure a 1/4 cup of flour into a small bowl. Whisk in a 1/4 cup of Guinness & beat until smooth. Pour this into the stew & stir. Cook for an additional 15 minutes, or until the sauce thickens. ![][14] Finally, stir in 2 tablespoons of chopped flat leaf parsley, season with some salt & pepper {to taste}, ![][15] and serve. Adapted from [Cooks Country][16] magazine, February 2007 Serves 6-8 3-4 pounds boneless beef chuck stew meat 3 tablespoons canola oil, divided 2 small onions, chopped 4 cups low-sodium, or homemade chicken stock 1 3/4 cups Guinness Draught, divided 1 tablespoon light brown sugar 1 teaspoon dried thyme 1 ounce bittersweet chocolate, chopped 2 bay leaves 5 carrots, peeled & cut into 1" chunks 1 pound parsnips, peeled & cut into 1" chunks 1 1/2 pounds baby red potatoes, scrubbed & halved 1/4 cup flour 2 tablespoons chopped fresh flat leaf parsley Pat the beef dry with paper towels. Season with a generous sprinkle of kosher salt & 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 & add more oil to the skillet, if necessary. Add the remaining tablespoon of oil to the same skillet & add in the onions. Cook until softened & beginning to brown, about 5 minutes. Add in the chicken broth, 1 1/2 cups Guinness, light brown sugar, thyme, chocolate & bay leaves. Bring to a boil & using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Transfer to the slow cooker. Add the carrots, parsnips & potatoes to the slow cooker. Cook on low heat for 9-10 hours {or on high for 6-7 hours}. At the end of the cooking time, turn the slow cooker up to high. Whisk the flour & remaining 1/4 cup of Guinness until smooth. Then stir the mixture into the stew. Cover & cook an additional 15 minutes, or until the sauce thickens. Stir in the parsley, discard the bay leaves & season with salt & pepper. You can brown the beef & prepare the onion mixture the night before & add to the slow cooker in the morning, if desired. Click [here][17] for the printable recipe. [1]: http://3.bp.blogspot.com/_m7pFCBYhoEk/TSPjq4PGtuI/AAAAAAAAd9g/V8j-ToiPI_Q/s800/beef9%253A710.jpg [2]: http://1.bp.blogspot.com/_m7pFCBYhoEk/TSPjd8xs2XI/AAAAAAAAd9Y/hXZSGjyQkf0/s800/beef1%253A710.jpg [3]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPjVrxINoI/AAAAAAAAd9I/ODBaX_D_CEs/s400/beef4%253A341.jpg [4]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPjVqqkdPI/AAAAAAAAd9Q/uhF_dYq4wzM/s400/beef11%253A341.jpg [5]: http://3.bp.blogspot.com/_m7pFCBYhoEk/TSPjF4sGFFI/AAAAAAAAd9A/dACZp3fG86o/s800/beef12%253A710.jpg [6]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPi6nWcTgI/AAAAAAAAd8w/W7JXGFQ6E78/s400/beef10%253A341.jpg [7]: http://3.bp.blogspot.com/_m7pFCBYhoEk/TSPi6-fmcRI/AAAAAAAAd84/NSK7XP8oShg/s400/beef16%253A341.jpg [8]: http://1.bp.blogspot.com/_m7pFCBYhoEk/TSPivUfCbyI/AAAAAAAAd8o/KxxopfnTWIM/s800/carrots%253A710.jpg [9]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPietgUcVI/AAAAAAAAd8Y/rNYfR_zYlfI/s400/beef8%253A341.jpg [10]: http://3.bp.blogspot.com/_m7pFCBYhoEk/TSPiexreKWI/AAAAAAAAd8g/qik2ElJhReQ/s400/beef15%253A341.jpg [11]: http://2.bp.blogspot.com/_m7pFCBYhoEk/TSPiC8ZZ1bI/AAAAAAAAd8Q/dq7GjN6cHk0/s800/beef18%253A710.jpg [12]: http://1.bp.blogspot.com/_m7pFCBYhoEk/TSPh35cUyjI/AAAAAAAAd8A/937P3FtEAFg/s400/beef%253A341.jpg [13]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPh30dD5DI/AAAAAAAAd8I/NhQqCrIBlwU/s400/beef2%253A341.jpg [14]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPhhxYXX7I/AAAAAAAAd74/CIKG3uY7QeM/s800/beef3%253A710.jpg [15]: http://1.bp.blogspot.com/_m7pFCBYhoEk/TSPhWsWBTsI/AAAAAAAAd7w/Deoo5mEPcec/s800/beef6%253A710.jpg [16]: http://www.cookscountry.com/ [17]: http://sites.google.com/site/theparsleythiefcooks/guinness-beef-stew