A hearty beef stew is one of my family’s favorite comfort foods – I’ve been making it for years. Since none of us are big corned beef fans, I decided to give our stew an Irish flare this St. Paddy’s day. The Guinness and the “secret ingredient” (chocolate – trust me on this one) added a rich, bold flavor that had us going back for seconds…and thirds.
2 lbs. stew meat
Salt and pepper
1 yellow onion, chopped
4 cups chicken broth
1 ½ cups Guinness, divided
1 tsp dried thyme
2 T semi-sweet chocolate chips
2 bay leaves
15-25 baby carrots, chopped in half
3 large parsnips, chopped
6-8 baby red potatoes, quartered
¼ cup flour
Preheat 2 T olive oil in a large pot over medium-high heat. Season stew meat with salt and pepper. Add meat to oil and brown until cooked through. Transfer beef to Crockpot. Add remaining 1 T of oil and chopped onions to the pot. Sauté onions until lightly browned, about 3-5 minutes. Add broth, 1 ¼ cup of Guinness, thyme, chocolate, and bay leaves to the pot and bring to a boil.
Meanwhile, chop remaining vegetables and add to the Crockpot with beef. Season with ¼ tsp of salt and pepper. Add the broth mixture to the Crockpot and cook on low for 7-10 hours.
Whisk together flour and remaining beer. Add to the pot during the last hour of cooking and increase temperature to high. Serve hot with crusty bread for dipping.
*Recipe modified from Blissfully Delicious