Serves 6 ~ Prep Time 30 minutes ~ Cook Time 5 ½ to 8 ½ hours ~ Makes 5 1/2 cups ~ Prep Time 5 minutes
Ingredients
- 2 tablespoons olive oil
- 2 ½ lb lean beef stew meat cut into 2 inch pieces
- Kosher salt and pepper
- 2 tablespoons all-purpose flour
- 2 cups stout beer such as Guinness extra Stout
- 16 ounce can tomato paste
- 3 medium onions cut into 1 inch wedges
- 4 clothes of garlic smashed
- 8 springs fresh time thyme together
- 1 small rutabaga about 1 pound cut into 1 inch pieces
- 4 medium carrots cut into 2 inch pieces
- 2 medium parsnips cut into 1 inch pieces
- ½ cup fresh flat leaf parsley chopped
- Mashed potatoes for serving
Directions
Heating oil in a large skillet over medium heat season the beef with half teaspoon each salt and pepper working in batches cooking the beef turning occasionally until browned 45 minutes Transfer two eggs late and sprinkle with flour
And a 5 to 6 quart slow cooker with together the beer tomato paste and half a teaspoon each salt and pepper add the onions garlic thyme and the beef and any juices and toss to combine scouter the rutabaga and carrots and parsnips on top cook covered until the beef and vegetables are tender and the sauce has slightly thickened 7 to 8 hours on low or 5 to 6 hours on high gently fold in the parsley and serve with mashed potatoes if desired