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---
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.
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Add in 5 carrots {peeled & cut into 1" pieces},
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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}.
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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.
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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
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[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
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