Ingredients
The following ingredients have 4 Servings
- 2 pounds boneless beef chuck roast, (trimmed & cut into 1 1/2 inch cubes)
- 4 tablespoon vegetable oil
- 1 large onion, (chopped)
- 2 cups low-sodium beef stock
- 1 cup Guinness Draught
- 1/2 tablespoon light brown sugar
- 1/2 teaspoon dried thyme*
- 1 ounce bittersweet chocolate, (chopped)
- 1 bay leaf
- 2 carrots, (peeled and cut into 1-inch chunks)
- 2 parsnips, (peeled and cut into 1-inch chunks)
- 5-6 baby red potatoes, (scrubbed, peeled, and cut into quarters)
- Salt and pepper, (to taste)
- 2-3 tablespoon corn starch
- Enough water to dissolve the corn starch
Instruction
- In a large skillet, heat 2 tbsp. of vegetable oil on medium high heat. Drop in half of your beef and brown all four sides, about 7-8 minutes. Transfer to slow cooker insert and repeat with the other half of the beef.
- In the same skillet, add the remaining vegetable oil and add your 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 slow cooker insert.
- 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.
- 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.
- Remove and discard the bay leaf.
- Serve hot with crusty bread.
