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Bold Guinness Beef Stew with Roasted Parsnips and Sage
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Baking Sheet

Ingredients
  

  • 1.5 lbs beef chuck, cut into 1-inch chunks
  • 1 large onion, diced
  • 3 carrots, sliced into rounds
  • 4 garlic cloves, minced
  • 2 bottles (24 oz total) Guinness stout
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 medium parsnips, peeled and cut into 1-inch pieces
  • 2 tbsp olive oil
  • 3 tbsp fresh sage, chopped

Instructions
 

  • Toss the beef chunks with the flour, salt, and pepper until evenly coated. Heat a skillet over medium-high heat and brown the beef in batches, then transfer it to the slow cooker.
  • Add the onion, carrots, and garlic to the slow cooker along with the Guinness, beef broth, bay leaves, and thyme. Stir once to combine.
  • Cover and cook on low for 7 hours.
  • While the stew cooks, preheat the oven to 425°F. Toss the parsnip pieces with olive oil, spread them on a baking sheet, and roast for 25 minutes until the edges turn golden.
  • When the stew is done, remove the bay leaves. Stir in the roasted parsnips and the chopped sage. Let everything sit for 5 minutes before serving so the flavors settle.

Notes

Roast the parsnips until the edges brown but the centers stay firm. This keeps them from turning mushy once they join the stew. If the gravy needs more body after cooking, mix a teaspoon of flour with a splash of cold broth and stir it in during the last 30 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Skillet, Baking Sheet