This stew can be prepared a day or so in advance. Refrigerate it tightly covered. Remove and discard any congealed fat from the surface then reheat gently.
Slow-cooker Beef and Guinness Stew
3 pounds boneless grass-fed beef chuck, trimmed, cut into 1 1/2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large (14 ounces) organic yellow onion, coarsely chopped
1 can (14.9 ounces) Guinness Draught beer
4 cloves garlic, chopped
1 carton (14 1/2 ounces) beef broth (homemade bone broth is great too)
1 tablespoon chopped fresh parsley
2 bay leaves
2 small sprigs fresh thyme or 1/4 teaspoon dried
1 parsnips, peeled, cut into 1-inch chunks
3 carrots, peeled, cut into 1-inch chunks
1/2 small rutabaga, peeled, cut into 1-inch chunks
1. Add the beef, salt, pepper, onion, beer, garlic, broth, parsley, thyme, and bay, to the slow cooker.
2. Cook on low until meat is tender, about 4 hours.
3. Add potatoes, carrots and rutabaga. Cover; cook on high until tender, about 1 hour.
4. Taste juices; adjust seasonings.
*If I am out at work for the day, I will add all ingredients together and set cooker for 5 hours.