Preparation time: 15 minutes I Cook time: 10 hours I Servings: 4 I WW Points Plus: 9
1 lb beef stew chunks, or chuck roast
2 cups chicken broth
1 cup Guinness beer
1/2 white onion, chopped
1 cup carrots, chopped
1 parsnip, chopped
1-2 cups potatoes, chopped [I used Honey Golden baby potatoes, see picture]
2 bay leaves
1 tsp dried thyme
1 oz. bittersweet chocolate, chopped
1 tsp brown sugar
1 tsp olive oil
1/8 cup flour
2 Tbsp parsley, divided and chopped
salt and pepper
Start by prepping all of the vegetable while the crock pot is heated to the “4 hour” mark. Add the olive oil and once the crock pot is warmed, toss in all the veggies + 1 Tbsp parsley.
Stir to combine and coat with the oil. Season with a bit of salt and pepper then add the chopped chocolate, brown sugar and thyme.
Stir around and then let sit until the chocolate has melted and is combined into the vegetables.
Next add the chicken broth and Guinness.
Then the beef.
Reduce the heat to the 10 hour mark and slowly add in the flour and stir until completely combined.
Drop in the bay leaves and season with salt and pepper.
Cover with the lid and let cook for 10 hours. If you will be around, stir the stew occasionally. The liquid will be reduced significantly and be thickened when it is ready. Taste and see if additional seasoning is needed. Serve with a sprinkle more of parsley.