Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 1-inch cubes
  • 3 Tbsp All-Purpose Flour (for dusting)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil, or vegetable oil (for searing)
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 3 medium Carrots, peeled and chopped into 1-inch pieces
  • 2 medium Parsnips, peeled and chopped into 1-inch pieces
  • 1 lb Red Potatoes (or baby potatoes), quartered
  • 3 cups Beef Broth (low sodium)
  • 1 cup Dark Stout (e.g., Guinness) or Dark Ale
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • 2 Tbsp Cornstarch (or Plain Flour)
  • 2 Tbsp cold Water
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Beef: Pat the beef cubes dry. Toss them in a bowl with the 3 Tbsp flour, salt, and pepper until lightly coated.
  2. Sear the Beef: Heat the 2 Tbsp of oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes for 2–3 minutes per side until a dark brown crust forms. Use a slotted spoon to transfer the seared beef directly into the slow cooker.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the hot skillet (using the fat remaining from the beef) and sauté for 4–5 minutes until softened. Add the minced garlic and tomato paste and cook for 1 minute until fragrant.
  4. Deglaze and Transfer: Pour a splash of the beef broth or stout into the hot pan and scrape up any brown bits stuck to the bottom (this is pure flavor!). Pour the contents of the skillet into the slow cooker.
  5. Add Remaining Ingredients: Add the carrots, parsnips, potatoes, remaining beef broth, stout, Worcestershire sauce, dried thyme, and bay leaves to the slow cooker. Stir gently to combine everything.
  6. Cook: Cover the crockpot and cook on LOW for 8 hours or HIGH for 4 hours, or until the beef is meltingly tender and easily shredded with a fork.
  7. Prepare Slurry: About 10 minutes before serving, mix the 2 Tbsp cornstarch (or flour) with 2 Tbsp cold water in a small bowl until smooth (this is your slurry).
  8. Thicken: Pour the slurry into the hot stew and stir well. Replace the lid and let the stew cook for an additional 10 minutes on HIGH. The stew should thicken to a rich, glossy gravy consistency.
  9. Taste and Serve: Remove and discard the bay leaves. Taste and adjust seasoning (add more salt/pepper if needed). Garnish generously with fresh parsley and serve piping hot.