Guinness Beef Stew

A comfort food winter stew with a taste of roasted barley, malt, and hops! This Guinness beef stew is about as good as any you will find in an Irish pub! You can vary the amount of Guinness, lamb herbs, veggies, substitute lamb for beef- whatever suits your taste in stew! I make mine in a slow cooker but you can certainly make it on the stove top or in a Dutch oven. Just make sure you use a real Guinness Stout- don't substitute other beers!

Guinness Beef Stew

1.5 pounds of beef- cut into pieces (I use a round cut of beef)
8 medium potatoes, cut into pieces with skins on (I prefer Yukon Gold for stew)
8 carrots cut into chunk size pieces
4 parsnips cut into chunk size pieces (optional)
4 medium yellow onions cut into quarters
2 bay leaves
1/2 T thyme
1 t salt
1 t pepper
2 T brown sugar
2 bottles of Guinness (about a quart)
1/4 c. flour
Flour for thickening

1. Toss beef cubes with flour and brown in skillet. Transfer to slow cooker.
2. Add cut up veggies.
3. Add brown sugar, salt, pepper, about 1/4 flour and thyme.
4. Pour Guinness over mixture, toss in 2 bay leaves, and stir to mix thoroughly.
5. Slow cook for 8-10 hours.
6. Bring to a high simmer and mix in flour until gravy thickens.
7. Let stew "age" for 24 hours in the fridge before serving. You don't have to do this but the flavor is much better if you do.