6large carrotspeeled, halved, and sliced into 1-inch pieces
2poundsparsnipspeeled, large section halved lengthwise and sliced into 1-inch pieces
3Tablespoonsfresh parsleyfinely chopped
Instructions
Trim the meat of any fat or gristle and cut into 1 1/2-inch cubes. Pat beef dry and sprinkle with kosher salt and a liberal amount of ground black pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the beef and brown on all sides, 8 – 10 minutes. Place cooked beef into a 7-quart slow cooker. Add 1 tablespoon of oil to the pan and repeat with the rest of the beef. Transfer to the slow cooker.
Add 1 tablespoon oil to the same pan and heat over medium-high. Add onions a few pinches of salt and pepper and cook for three minutes. Add 2 tablespoons of tomato paste and stir to incorporate cooking for three more minutes or until onions start to brown and paste begins to darken. Add the garlic and cook for 30 seconds until fragrant. Add 3 cups broth, 2/3 bottle Guinness, flour, brown sugar, thyme, and chocolate. Whisk gently to incorporate. Add 2 bay leaves and bring to a boil scraping up the browned bits. Pour over the meat.
Add remaining broth, carrots, and parsnips to slow cooker and stir to combine. Cover and cook on high 6-7 hours or low for 10 – 11 hours, until meat is very tender. Add remaining Guinness and stir. Garnish with parsley and serve over mashed potatoes.
Notes
If you prefer potatoes in the stew, add 2 pounds scrubbed red potatoes cut into 1 inch chunks when you add the parsnips and carrots to the slow cooker. Also, add an additional cup of broth.